Cajun roast turkey – immaculate bite

Why Cajun spices help roast turkey

Hey, if Popeyes can do it, we can do it better and cheaper, right? Onion, garlic, cayenne pepper, and oregano deliver heart-satisfying flavor. Add thyme, pepper, rosemary, and a little smoked paprika and you’re on a gorgeous flavor roller coaster.

recipe ingredients

1. turkey – The star of this show must have round, full breasts without flat spots. Fresh (never frozen) turkey has the best texture. If frozen, thaw each 4 pounds in the refrigerator for one day.
2. dry rub – Garlic, onion, thyme, rosemary, oregano, sage, brown sugar, smoked paprika, S&P delivers Cajun goodness with classic turkey herbs for an explosion of flavor.
3. turkey marinade – Butter adds fat, which increases flavor. The chicken stock provides the liquid that makes the marinade injectable, and the lemon juice provides acidity to balance the flavor. Add spice to your life with Worcestershire sauce, brown sugar, garlic powder, onion powder, bay leaves, thyme, oregano, sage, black pepper, cayenne, and paprika.

How to make cajun roast turkey

marinated turkey

If you decide that soak turkey in brineno salt needed.

• rinse Moisten the turkey inside and out with water and pat dry with paper towels. Remove any remaining feathers with tweezers.
• dry – If you are brining the turkey first, pat dry when ready and omit the salt. Otherwise, pat the turkey dry with paper towels and salt. Make a marinade and inject it with a marinade injector. The recipe is as follows, but you can also use store-bought ones. (Photos 1-2)
• dry rub – Mix together all the ingredients to be rubbed: garlic and onion powder, dried thyme, rosemary, oregano, sage, brown sugar, paprika, black pepper, and salt. Mix well.
• season – Rub the turkey liberally with the spice rub, slipping the seasoning blend under the skin and into the cavity of the turkey if possible. (Photos 3-4)
• Marinade – Place the turkey in the refrigerator until you are ready to roast it. This can be done up to 24 hours in advance.
• remove Remove the marinated turkey from the refrigerator 1 hour before cooking to allow it to come to room temperature.
• prep oven – Place a rack in the lowest part of the oven and preheat to 400°F (205°C).
• tie Tie the turkey leg together with kitchen twine to help keep its shape. Put the wings back down to hold the neckskin in place and stabilize it when carving.
• roast Simmer the Cajun-spiced turkey for about 30 minutes, then reduce the heat to 160°C (325°F). Continue roasting until an instant-read thermometer registers 170°F (80°C) in the thickest part of the thigh. How long depends on the size of the turkey. Usually costs 15-20 per pound.
• serve – Let the turkey sit for 15-20 minutes before slicing to allow the juices to reabsorb into the meat.

Cooking time:
A 12 pound turkey takes about 3 hours
16 pound turkey approximately 4 hours
5-6 hours for a 20 pound turkey

turkey injector marinade

• heat In a medium saucepan, combine butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt. Stir until the butter is completely melted.
• nice – Turn off the heat and let the marinade cool for about 10 minutes.
• fill in Meat injector or syringe with marinade. Turn the injector upside down (needle side up) to expel excess air.
• inject – Carefully inject a small amount of the marinade into different parts of the turkey. Proceed to the Cajun roast turkey recipe.

Recipe variations

1. Exchange seasonings. Replace Cajun Turkey Rub italian, All-purposeor chicken seasoning.
2. Cajun roast chicken. For a small, intimate dinner, use the same method for chicken instead of turkey.
3. gravy – Save the drippings to make gravy and enjoy the ultimate turkey experience.

tips and tricks

1. If the turkey browns too quickly, cover the top of the turkey breast and drumsticks with foil to prevent overcooking.
2. When basting, do it quickly to avoid heat escaping from the oven and causing the temperature to drop significantly.
3. For food safety reasons, a meat thermometer should read 165°F (75°C) at the breast and 175°F (80°C) at the thickest part of the thigh. If you take your turkey out of the oven at 160°F (70°C), the temperature should continue to rise as it rests, but be sure to check.
4. Save the drippings to make a nice gravy. 😋
5. Letting the turkey rest after cooking allows the juices to be reabsorbed, resulting in tender, juicy meat.

Preparation instructions

You can brine or marinate the turkey 1-2 days in advance. You can also roast and slice in advance and refrigerate or freeze for quick and easy turkey sandwiches.

How to consume and store

These holiday treats are best eaten warm right after a break. However, you can let it cool and then slice it into sandwiches or use it in casseroles.

Leftover turkey will last longer refrigerator for 2-3 days or 3 months in freezer.

Add a little broth and reheat in the microwave or oven for a moist turkey.

what to eat with cajun roast turkey

There are many delicious sides to complement your flavorful Cajun roast turkey. cream cheese mashed potatoes, roasted potatoes and carrotsor cornbread stuffing It’s exquisite. and sweet peach tea A perfect drink for children.

Wine pairing: Chilled Gewurztraminer or Zinfandel tastes great with spicy turkey and is perfect for a special holiday dinner.

More Spicy Cajun Recipes to Try

1. cajun corn shrimp soup
2. salmon one sheet pan
3. Cajun Shrimp & Grits
4. jambalaya
5. Cajun chicken avocado salad

Imma