RECIPE FOR CAJUN TURKEY RECIPES
CAJUN-SPICED TURKEY RECIPE | BON APPéTIT
Plan at least one day ahead to let the turkey seasoned with the homemade cajun spice mix cure overnight.
Provided by John Currence
Yield 10 to 12 Servings
Number Of Ingredients 7
Steps:
- Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
- Remove turkey from refrigerator; let stand at room temperature for 1 hour.
- 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 roasting pan. Brush turkey with oil.
- Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 1–1½ hours longer. Transfer to platter. Let rest for at least 20 minutes before carving.
DEEP FRIED CAJUN TURKEY RECIPE - DEEP-FRIED.FOOD.COM
Made this for Fathers day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 10-14 serving(s)
Number Of Ingredients 9
Steps:
- Take whole turkey place in deep fryer fill with water remove turkey.
- Mark the water line with a marker.
- Spill out water and dry careful not to remove marked line.
- Fill with canola oil.
- Heat oil to 350 degrees.
- In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
- Strained and set aside.
- Save garlic and herbs.
- Tie legs and wings with cotton string to keep them in place next to the body.
- Place the chopped strained garlic and herbs under the skin of the turkey.
- Inject the herbed butter-oil mixture into the breast and legs.
- Rub the cajun mixture inside and outside of the turkey.
- Place the turkey breast side up in lowering slowly into oil.
- CAUTION Of splattering oil.
- Fry turkey 3 1/2 minute per pound.
- Use a meat thermometer in the thigh and when it reads 180 degrees its done.
- Remove from hot oil and drain on paper towels.
- Lets rest for 15 to 20 minutes.
- Carve and serve.
- I`m really sorry that I didn`t get a picture of the turkey before I carved it.
- So the carved picture is what you get for now.
- I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.
Nutrition Facts : Calories 961, FatContent 53.7, SaturatedFatContent 16, CholesterolContent 382.7, SodiumContent 394.9, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0, ProteinContent 111.3
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