Cajun Turkey Gravy Recipes

CAJUN TURKEY AND GRAVY RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pat the turkey breast dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large, high-walled, oven-safe skillet over medium-high heat. Add the turkey breast, skin-side down, and sear until golden brown, 4-5 minutes. Flip the turkey breast, then scatter the celery, onion, and garlic around the pan.
• Transfer the pan to the oven and cook, basting with the pan juices every 30 minutes, until the internal temperature of the turkey breast reaches 165°F (75°C), about 75 minutes. Add water as needed if the bottom of the pan is starting to burn.
• Remove the turkey from the pan and let rest for 15 minutes before carving.
• Meanwhile, strain the turkey drippings through a fine-mesh strainer into a liquid measuring cup. Add water to reach 1 cup total liquid.
• Add the pan drippings and water to a small saucepan, along with the prepared gravy packet. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, whisking constantly, until thickened, 5-7 minutes.
• Carve the turkey into ½-inch slices and serve with the gravy.
• Enjoy!

CAJUN TURKEY GRAVY

Steps:

• Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
• Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced meat. Remove meat from neck and finely mince. Mash neck meat in a mortar with a pestle.
• Heat oil in large saucepan over medium-high heat. Saute green bell pepper in hot oil until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan. Immediately whisk cornstarch and flour into broth mixture until smooth.
• Stir minced meat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil, reduce heat to low, and simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

SPICY CAJUN TURKEY GRAVY

Steps:

• Skim fat from turkey pan juices, reserving 3 Tbsp. of the fat. Measure pan juices; add enough turkey/or preferred broth to equal 2 cups in roasting pan over medium-high heat bring pan juice mixture to a boil, scraping up any browned bits from bottom of pan; remove from heat. In pot heat reserved turkey fat over medium heat. Add jalapeno and garlic; cook until softened, 2 minutes. Stir in flour; cook, stirring 2 minutes. Add lime juice, salt, pepper and reserved pan-juice mixture. Increase heat to high; bring to a boil. Cook, stirring, until mixture thickens slightly, 3 minutes. Remove from heat; stir in cilantro.

CAJUN BRINED TURKEY-TWO WAYS

Steps:

• Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
• In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
• In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.

POPEYES CAJUN GRAVY

Steps:

• First, make the roux by cooking the oil and flour for 10 to 15 minutes over low heat, making sure that the mixture browns but does not burn.
• Add remaining ingredients, and bring to a boil.
• Cook for 10 minutes or until the mixture thickens.

POPEYE'S CAJUN GRAVY RECIPE

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Sauté hicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
• Combine ground beef and ground pork. Mix with your hands until well mixed.
• Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
• Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
• Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.