Cajun Turkey Injection Sauce Recipe 42

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CAJUN-INJECTED SPICY TURKEY



Cajun-Injected Spicy Turkey image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 15

2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan

Steps:

  • Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
  • Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
  • Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
  • When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

CAJUN TURKEY INJECTION



Cajun Turkey Injection image

Provided by Rachel Farnsworth

Categories     Thanksgiving

Number Of Ingredients 15

1/4 cup oil
1/4 cup water
3 tablespoons worcestershire sauce
1 tablespoon salt
3 tablespoons cajun seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon white pepper (If you have it. If not, don't fret.)
1 teaspoon cayenne pepper (Or less, depending on how much heat you can handle.)
4 1/2 teaspoon paprika
2 1/2 teaspoon salt

Steps:

  • Combine all ingredients in a saucepan and simmer for a few minutes while stirring. You want to make sure the mixture is well mixed and that any herb is small enough to fit through your needle.
  • Inject mixture into the thawed turkey at least 3 hours before baking. Inject small amounts of the mixture all over the bird.
  • Return your turkey to the refrigerator until you are ready to roast.

CAJUN TURKEY INJECTION MARINADE



Cajun Turkey Injection Marinade image

This is the classic solution injected into the meat of turkeys which are fried Cajun style.

Provided by Derrick Riches

Categories     Spice Mix     Sauce

Time 30m

Number Of Ingredients 9

1 cup lemon juice
1/2 cup liquid crab boil
1/2 cup olive oil
1/2 cup butter
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons Cajun seasoning
1 teaspoon Tabasco Sauce
1 teaspoon cayenne pepper

Steps:

  • Gather the ingredients.
  • Place all of the ingredients in a saucepan. Simmer over medium-low heat until the butter is completely melted. Stir well and continue cooking until the sauce has completely liquefied.
  • Remove from the heat and let the mixture cool for at least 5 minutes.
  • Use while still warm enough to remain in a liquid state. Inject directly into the breast, leg, and thigh meat. Do this a few times to make sure the marinade is well dispersed throughout the turkey. Wipe away any excess that may leak out. Deep-fry or roast as desired.

Nutrition Facts : Calories 84 kcal, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 1 g, Protein 0 g, SaturatedFat 3 g, Sodium 1801 mg, Sugar 0 g, Fat 8 g, ServingSize 3 Cups (24 servings), UnsaturatedFat 0 g

CAJUN TURKEY INJECTION (BRINE)



Cajun Turkey Injection (Brine) image

Provided by Food Network

Categories     condiment

Yield 8

Number Of Ingredients 6

2 tablespoons kosher salt
2 teaspoons garlic powder
2 teaspoons white pepper
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

Steps:

  • Blend all of the dry ingredients then mix with the butter.
  • Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey.

CAJUN FRIED TURKEY INJECTION SAUCE



Cajun Fried Turkey Injection Sauce image

Nothing flavors your turkey or other poultry better than injecting the marinade deep into the meat. This is a very easy recipe--enjoy!

Provided by Pokey in San Antonio

Categories     Cajun

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

1 (10 ounce) can chicken broth
2 tablespoons garlic juice
1 tablespoon salt
4 tablespoons louisiana hot sauce
1 tablespoon cayenne pepper
3 tablespoons Worcestershire sauce

Steps:

  • Mix all and let dissolve to blend.
  • Inject your turkey (or what ever) at least 24 hours before cooking.
  • Bake, fry, smoke, or grill your bird.

Nutrition Facts : Calories 111.6, Fat 2.9, SaturatedFat 0.7, Sodium 9901.8, Carbohydrate 15.1, Fiber 1.6, Sugar 7.3, Protein 7.1

CAJUN INJECTOR ULTIMATE FRIED TURKEY



Cajun Injector Ultimate Fried Turkey image

Provided by Food Network

Categories     main-dish

Time 1h

Yield One 10-12 lb. turkey

Number Of Ingredients 5

1 (10-12 lb.) turkey, fully thawed and dry* (See Cook's Note)
1 (16 oz.) jar Cajun Injector® Creole Butter Marinade
1 (8 oz.) jar Cajun Injector® Cajun Shake Quick Shake Seasoning
3 gallons Cajun Injector® Frying Oil
Cajun Injector® Electric Turkey Fryer or Gas Turkey Fryer

Steps:

  • Place your turkey in the Cajun Injector® Electric Turkey Fryer. Fill the fryer pot with water until your turkey is completely submerged. Remove turkey from pot and mark the water line (this line will change depending on what size turkey you choose). Drain water and dry pot completely. Fill your fryer pot with Cajun Injector® Frying Oil, making sure to stop at the line that was previously marked. Heat oil to 400°F. While waiting for the oil to heat, remove the giblets from your turkey and discard or reserve for gravy. Rinse turkey thoroughly and pat dry. Inject your Cajun Injector® Creole Butter Marinade into the breast, thighs and legs. Sprinkle turkey generously with Cajun Injector® Cajun Shake Quick Shake Seasoning and rub it in with hands. Place turkey in fry basket and slowly lower basket into properly heated oil. Fry turkey 3½ minutes per pound. Juices should run clear when turkey thigh is pierced with fork. Hang basket from fryer hook to drain or use Cajun Injector® Quick Drain System. Slice turkey and enjoy the juiciest, most flavorful and fastest Thanksgiving turkey!

CAJUN BRINED TURKEY-TWO WAYS



Cajun Brined Turkey-Two Ways image

Provided by Bobby Flay

Categories     main-dish

Time P1DT15h5m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup Spanish paprika
1/4 cup New Mexican chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 teaspoons chile de arbol
1/4 to 1/2 teaspoon cayenne powder
1 1/2 cups kosher salt
1/4 cup light brown sugar
4 whole cloves garlic
2 fresh bay leaves
1 large Spanish onion, quartered
One 12-pound fresh turkey
1/4 cup canola oil

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.

BUTTER-INJECTED TURKEY



Butter-Injected Turkey image

An easy Butter-Injected Turkey recipe

Provided by Brian Page

Categories     turkey     Roast     Thanksgiving     Dinner     Fall     Delaware     Peanut Free     Soy Free

Yield Makes 6 to 10 servings

Number Of Ingredients 18

Turkey:
1 10- to 15- pound turkey
1 pound butter
2 sprigs thyme
salt and pepper
N/A pepper
Dressing:
2 pounds specialty bread, (wheat, oat, French,&whatever you like), cut into 1-inch cubes
2 eggs
2 cups turkey or chicken stock
1 clove garlic
1 Spanish onion
3 pieces bacon
1 bag crushed walnuts, toasted
2 grated fresh carrots
dried raisins or cranberries as garnish
salt and pepper
N/A pepper

Steps:

  • Prepare Turkey:
  • Preheat oven to 500°F.
  • Melt the butter.
  • Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
  • Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
  • When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
  • Prepare Dressing:
  • Render bacon. Reserve fat.
  • Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
  • Sauté onions until translucent.
  • Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
  • Add grated carrot. Gently mix.
  • Crush bacon and add to mixture.
  • Add walnuts to mixture. Let mixture cool.
  • Mix in the eggs until they are well incorporated.
  • Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
  • Garnish with dried raisins or cranberries.

FRIED TURKEY RUB WITH CAJUN INJECTION



Fried Turkey Rub With Cajun Injection image

This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated based on the size of your bird.

Provided by Zetty66

Categories     Whole Turkey

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 13

1/4 cup chili powder
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoons salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne powder
12 -24 ounces bottled beer
2 -3 bay leaves
2 teaspoons crushed garlic
1 -2 tablespoon Worcestershire sauce
2 tablespoons honey
1/4 cup louisiana hot sauce (optional)

Steps:

  • Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
  • Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
  • Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

Nutrition Facts : Calories 81.1, Fat 1.3, SaturatedFat 0.3, Sodium 1838.8, Carbohydrate 15.5, Fiber 4.1, Sugar 5.4, Protein 2.2

PERFECTLY PAIRED TURKEY INJECTION MARINADE AND RUB



Perfectly Paired Turkey Injection Marinade and Rub image

This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.

Provided by my4teengirls

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 12h50m

Yield 16

Number Of Ingredients 13

1 cup chicken broth
½ cup lemon juice
½ cup butter, melted
1 clove garlic, minced
1 teaspoon English mustard powder
1 teaspoon minced fresh ginger
1 cup butter, softened
3 sprigs fresh rosemary, leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and chopped
2 small cloves garlic, minced
1 (14 pound) whole turkey, neck and giblets removed
1 tablespoon olive oil, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes.
  • Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined.
  • Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey.
  • Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times.
  • Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

Nutrition Facts : Calories 800.1 calories, Carbohydrate 1 g, Cholesterol 316 mg, Fat 50 g, Fiber 0.1 g, Protein 81.4 g, SaturatedFat 20 g, Sodium 440.8 mg, Sugar 0.3 g

CAJUN-INJECTED SPICY TURKEY



Cajun-Injected Spicy Turkey image

I got this recipe from one of my southern heros. Emeril. I've cooked it the past couple of years at thanksgiving and everyone always loves it. Enjoy

Provided by ashleyhazel12

Categories     Whole Turkey

Time 2h45m

Yield 1 Turkey, 10-12 serving(s)

Number Of Ingredients 15

2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab boil (recommended ( Zatarian's)
1/4 cup apple cider
3/4 cup honey
1 (12 ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 -2 cup chicken broth, as needed for bottom of roasting pan

Steps:

  • Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
  • Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
  • Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.).
  • When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

Nutrition Facts : Calories 202.7, Fat 11, SaturatedFat 1.6, Sodium 1507.9, Carbohydrate 24.9, Fiber 0.4, Sugar 21.3, Protein 1

SAVORY TURKEY INJECTION SAUCE RECIPE - (4.2/5)



Savory Turkey Injection Sauce Recipe - (4.2/5) image

Provided by AzWench

Number Of Ingredients 10

1/4 cup light oil
1/4 cup water
3 tablespoons Worcestershire sauce
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground bay leaf
1 teaspoon ground thyme
1 teaspoon ground sage
1 teaspoon finely ground black pepper

Steps:

  • Combine all ingredients in a saucepan and simmer for a few minutes while stirring. You want to make sure the mixture is well mixed and that any herb is small enough to fit through your needle.

TURKEY INJECTION SAUCE WITH HONEY, HERBS AND SPICE



Turkey Injection Sauce With Honey, Herbs and Spice image

This spicy sauce is scented with rosemary, sage, thyme and bay slightly sweet and spicey! feel free to enjoy with more heat add a crushed garlic clove or sweeten as you like! This injection solution gives your Turkey, Chicken, Pork, or Beef delish flavor and moisture.

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 20 serving(s)

Number Of Ingredients 10

1 cup reduced-sodium chicken broth
1/4 cup garlic oil
1 teaspoon salt
1/4 cup honey
1 tablespoon hot sauce
3 tablespoons Worcestershire sauce
1 sprig fresh rosemary
1 fresh sage leaf
1 bay leaf
1 sprig fresh thyme

Steps:

  • Mix all ingredients in a pot and simmer for five minutes.
  • Cool.
  • Strain cooled sauce.
  • Using an injecttion needle inject liquid into the turkey throughout all the breast and thighs.
  • Making one hole inject 1/3 of the liquid and move needle 1/3 of a turn to inject a 1/3 turn again and inject remaining.
  • (This is so you are not putting holes all over the turkey).
  • 2 injections per thigh and 3 per breast should be good.
  • This can be marinaded 1-24 hours before you cook the turkey. Any that oozes out rub gentle over the turkey.
  • Proceed to grill, fry or roast your turkey.

Nutrition Facts : Calories 16.9, Fat 0.1, Sodium 163.7, Carbohydrate 4.2, Sugar 3.8, Protein 0.3

CAJUN DEEP-FRIED TURKEY



Cajun Deep-Fried Turkey image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  • When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  • Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g

INJECTION MARINADE FOR TURKEY FRY



Injection Marinade for Turkey Fry image

Make and share this Injection Marinade for Turkey Fry recipe from Food.com.

Provided by Cookiegirlandi

Categories     Very Low Carbs

Time 5m

Yield 1-2 cups

Number Of Ingredients 2

1/2-1 cup real butter, melted
1 cup frank red hot sauce

Steps:

  • Stir together well.
  • Make sure it is emulsified before drawing up into injector.
  • Inject turkey with marinade.
  • Rub turkey with cajun spice rub and deep fry.
  • Best if injected 4 hours before.

Nutrition Facts : Calories 838.6, Fat 92.9, SaturatedFat 58.4, Cholesterol 244, Sodium 6616.4, Carbohydrate 4, Fiber 0.7, Sugar 2.9, Protein 2.1

CAJUN DEEP-FRIED TURKEY RECIPE - (4.4/5)



Cajun Deep-Fried Turkey Recipe - (4.4/5) image

Provided by KennySD

Number Of Ingredients 22

RUB SEASONING:
1 (12-pound) whole turkey, neck and giblets removed
4 to 5 gallon peanut oil
1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons bay leaves ground
1 teaspoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
INJECTOR SEASOING:
2 cups butter
1/4 cup onion juice
1/4 cup garlic juice
1/4 cup Louisiana-style hot sauce
1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
1 (7-ounce) beer

Steps:

  • Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with rub seasoning. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Heat the oil to 365°F (185°C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F. or below, oil will begin to seep into the turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170°F. in the breast or 180°F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

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CAJUN FRIED TURKEY RECIPE | MYRECIPES
Instructions Checklist. Step 1. Melt butter in a small saucepan over low. Stir in hot sauce, garlic powder, onion powder, cayenne pepper, and 1 tablespoon of the Cajun seasoning, and simmer over low heat, stirring occasionally, until spices bloom and become fragrant, about 5 minutes. Remove from heat, and stir in lemon juice; set aside to cool ...
From myrecipes.com


CAJUN SMOKED TURKEY ON THE GRILL WITH CAJUN SEASONINGS
2017-11-09 Add sugar, salt, and Cajun seasoning (recipe is below). Bring this mixture to a boil and stir occasionally until the dry ingredients dissolve. Pour the mixture into a gallon container and add the remaining ingredients. Top the mixture off with 2 quarts of water and let it steep for an hour at room temp.
From howtobbqright.com


INJECTION RECIPE FOR SMOKED TURKEY - THERESCIPES.INFO
https://www.thespruceeats.com › top-turkey-injection-marinade-recipes-336445. All information about healthy recipes and cooking tips
From therecipes.info


5 TURKEY INJECTION MARINADES | LOUISIANA KITCHEN & CULTURE
1 cup lemon juice; 1/2 cup liquid crab boil; 1/2 cup olive oil; 1/2 cup butter, melted; 2 tablespoons onion powder; 2 tablespoons garlic powder; 2 tablespoons Cajun seasoning
From louisiana.kitchenandculture.com


10 BEST SPICY CAJUN SAUCE RECIPES | YUMMLY
2022-05-05 Spicy Cajun Remoulade Sauce Food52. tarragon vinegar, paprika, vegetable oil, horseradish, French's Spicy Brown Mustard and 6 more.
From yummly.com


INJECTION FRIED CAJUN INJECTOR ELECTRIC TURKEY FRYER
2013-03-14 Cajun Fried Turkey Injection Sauce Recipe recipe. with chicken broth, garlic juice, salt, Louisiana Hot Sauce, cayenne pepper, worcestershisauce. Injection Fried Cajun Injector Electric Turkey Fryer . Leave a comment Posted by turkeyfriedinjection on March 14, 2013 . A couple of days ago. I’m looking for information on the Fried Turkey Injection and other turkey …
From turkeyfriedinjection.wordpress.com


CREAMY CAJUN TURKEY PASTA RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Fill a large pot with water, add a generous pinch of salt, bring to a boil. 2) In a large skillet over medium heat, add the butter, once melted, add the onions, pepper and garlic along with a pinch of salt and saute for 5 to 7 minutes or until softened, add the cajun seasoning and leftover turkey, toss to warm through for a few ...
From laurainthekitchen.com


CAJUN TURKEY INJECTOR MARINADE RECIPE BY BRIAN MOORE
Save this recipe and keep it for later. Email; Facebook; Pin it; Twitter; Report Recipe Delete; Cajun Turkey Injector Marinade Brian Moore @brimoore_SD San Diego, CA USA. Ingredients. 1 cup lemon juice 1/2 cup liquid crab boil ...
From cookpad.com


CAJUN-SMOKED TURKEY WITH INJECTOR SAUCE - THE BLADE
2006-06-13 1 12 to 14-pound turkey, completely thawed if frozen 3/4 cup injector sauce 2 to 3 tablespoons melted butter or vegetable oil Coarse salt and black pepper For the injector sauce: 1/2 cup chicken ...
From toledoblade.com


TURKEY INJECTION RECIPE | CDKITCHEN.COM
directions. Combine all the ingredients in a saucepan over medium-high heat. Bring to a boil the reduce to a simmer and let cook for 5 minutes. Remove from the heat and let cool completely. Use with a turkey marinade injector or use as a basting liquid if desired.
From cdkitchen.com


GOOD QUESTION: CRANBERRY CAJUN TURKEY INJECTION MARINADE? - KITCHN
2008-11-24 We would suggest searching for any kind of recipes that use both cranberries and Cajun seasoning and take inspiration from their flavors and proportions. Look at these spicy turkey samosas with cranberry chutney, for instance; maybe you can borrow some of the spices for your own marinade. • Spicy Turkey Samosas With Cranberry and Pepper Chutney.
From thekitchn.com


CAJUN ROASTED TURKEY - DINNER, THEN DESSERT
2018-11-21 Cover with pan with foil. Set a timer to go off every 30 minutes. After 30 minutes, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets low) After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours. Rest for 20 minutes and serve.
From dinnerthendessert.com


CAJUN SMOKED TURKEY RECIPE :: THE MEATWAVE
2012-11-06 Using a meat injection syringe, inject mixture into meat of turkey all over with each injection spaced about 1-inch apart. To make the rub, combine paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne in a small bowl. Season turkey inside and out with rub. Fold wings under the body and tie the legs ...
From meatwave.com


CAJUN FRIED TURKEY - BIGOVEN
Rinse and drain turkey well. Pour puree into the injector and inject into the turkey. Insert to the bone or to the depth of the injector needle, without piercing through the cavity. To fill the injection hole with as much puree as possible, begin to draw the needle out while injecting firmly. Make holes about 2 inches apart and use most of the ...
From bigoven.com


CAJUN TURKEY INJECTION RECIPE ARCHIVES - HOWTOBBBQRIGHT
Cajun Smoked Turkey Recipe. Cajun Smoked Turkey Recipe It’s not Thanksgiving without a smoked turkey, and this year I’m doing a spicy Cajun Smoked Turkey version for my family. WHAT MALCOM USED IN THIS RECIPE: – Killer Hogs AP Seasoning – Killer Hogs Hot Sauce – Malcom’s Cajun Seasoning King Craw – Meat Bags – Turkey Injector ...
From howtobbqright.com


CAJUN FRIED TURKEY | LOUISIANA KITCHEN & CULTURE
Heat the oil to 365˚F (185˚C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of ...
From louisiana.kitchenandculture.com


CAJUN ROASTED TURKEY AND GRAVY - TODAY.COM
2015-11-02 1 cup kosher salt. 1 cup packed brown sugar. 3 rosemary sprigs, divided. 1 14- to 16-pound whole turkey. 3 celery stalks, coarsely chopped. 2 green bell peppers, seeded, coarsely chopped. 2 yellow ...
From today.com


CAJUN SMOKED TURKEY RECIPE | SOUTHERN LIVING
Remove giblets and neck from turkey; reserve for another use. Pat turkey dry with paper towels. Rub 1 tablespoon Cajun rub in cavity. Reserve 1 tablespoon Cajun rub, and sprinkle outside of turkey with remaining Cajun rub; rub into skin. Chill turkey, uncovered, 10 to 24 hours.
From southernliving.com


CAJUN INJECTOR | FRIED TURKEY INJECTION - TURKEY FRYERS & OUTDOOR …
Cajun Fried Turkey Injection Sauce Recipe recipe. with chicken broth, garlic juice, salt, Louisiana Hot Sauce, cayenne pepper, worcestershisauce. Tag Archives: Cajun Injector . Injection Fried Cajun Injector Electric Turkey Fryer. Leave a comment Posted by turkeyfriedinjection on March 14, 2013 . A couple of days ago. I’m looking for information on …
From turkeyfriedinjection.wordpress.com


CAJUN-SPICED TURKEY RECIPE | BON APPéTIT
2011-10-17 Step 3. Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of …
From bonappetit.com


JOHN HENRYS CAJUN TURKEY INJECTION - BBQGUYS
With this delicious seasoning, it will be easy to add extra flavor to turkey and chicken alike. It boasts a wild blend of spices that help to keep your bird tender and juicy. The seasoning can also be used for marinating, basting, and braising, making it a versatile addition to your cupboard.
From bbqguys.com


CAJUN INJECTOR SAUCE | RECIPES | STLTODAY.COM
Yield:> 1/2 cup; 10 servings
From stltoday.com


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