Ggs Cajun Spiced Turkey Drumsticks Recipes

CAJUN CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Pat drumsticks with paper towels until dry.
• Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
• Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HOT & SPICY TURKEY LEGS

Steps:

• Divide drumsticks between 2 large bowls or shallow dishes. In a smaller bowl, whisk remaining ingredients until blended. Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bowls., Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer reads 175°, basting occasionally with reserved marinade.

BAKED CAJUN CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place chicken in a gallon-sized resealable plastic bag. Drizzle vegetable oil over the chicken. Seal the bag and massage the oil into the chicken.
• Combine paprika, salt, pepper, onion powder, garlic powder, oregano, basil, thyme, and cayenne pepper in a small bowl. Mix until evenly combined. Pour spice mixture into the bag with the chicken. Seal the bag and toss to coat.
• Transfer drumsticks to the prepared baking sheet, discarding the plastic bag.
• Bake until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• For extra crispy skin, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken for 5 minutes.

CAJUN SPICED TURKEY

Steps:

• Line a large roasting pan with foil. Place a V-shaped roasting rack over foil, and spray with cooking spray. Place turkey, breast side up, on prepared rack, and pat dry with paper towels.
• In a medium bowl, stir together butter and 2 tablespoons Cajun Spice Mix. Gently loosen skin from turkey, keeping skin intact. Rub butter evenly mixture under skin on each breast. Pat turkey dry, and sprinkle all over with remaining 6 tablespoons Cajun Spice Mix, rubbing it into the skin. Tie legs with butcher's twine. Refrigerate, uncovered, for at least 12 hours or up to 24 hours.
• Let turkey stand at room temperature for 1 hour.
• Position oven rack to lowest level. Preheat oven to 375°.
• In a medium bowl, combine onion, celery, and bell pepper. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables across bottom of roasting pan. Brush turkey with oil.
• Bake for 1 hour. Rotate pan, and bake until an instant-read thermometer inserted into thickest portion of thigh registers 165°, 1 to 1½ hours more, covering with foil to prevent excess browning, if necessary. Transfer turkey to platter, and let stand for at least 20 minutes before carving.
• In a medium bowl, stir together all ingredients. Store in an airtight container for up to 6 months.

GG'S CAJUN SPICED TURKEY DRUMSTICKS

Steps:

• Melt 2 Tbsp butter in a skillet.
• Sauté turkey, onions and garlic until browned.
• Place in a casserole dish and top with butter, hot sauce and black pepper.
• Bake at 350 degrees until done, 45 minutes to 1 hour. Serve with blue cheese dressing.

CAJUN BUTTER SPATCHCOCKED TURKEY

Steps:

• Preheat the oven to 425 degrees F. Fit an 18-by-13-inch rimmed baking sheet with a wire rack.
• To spatchcock the turkey, use a large chef's knife or kitchen shears to cut along both sides of the backbone. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a cutting board and use your hands to press the center to break the breastbone and flatten the bird. Use your fingers to gently loosen the skin from the breast and the legs, then place the turkey on the prepared baking sheet.
• To make the Cajun butter, mix together the smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper in a medium bowl. Place the butter in another medium bowl and mix in the spice mixture until well combined. Transfer a quarter of the Cajun butter to a small microwave-safe bowl and set aside.
• Rub the turkey with the remaining room temperature Cajun butter under the skin and on top of the skin.
• Roast the turkey until the skin begins to brown, about 35 minutes.
• Microwave the reserved Cajun butter until melted, about 10 seconds. Lower the oven temperature to 350 degrees F, brush the melted Cajun butter over the crispy skin and roast until golden, about 20 minutes. Baste the turkey with the pan drippings and roast, basting once more, until the internal temperature registers 160 degrees F on an instant-read thermometer, about 1 hour.
• Remove the turkey from the oven and let it rest at least 15 minutes. Pour the juices from the baking sheet into a small serving bowl and reserve for drizzling over the bird. Slice the turkey breasts and transfer to a serving platter. Remove the wings, thighs and legs and transfer to the platter. Slice the 1/2 lemon into rounds. Garnish the turkey with the lemon rounds and herb sprigs if desired.