Cajun Injector Sauce For Turkey Or Chickens Recipes

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CAJUN BUTTER SPATCHCOCK TURKEY



Cajun Butter Spatchcock Turkey image

I love to spatchcock turkey (or chicken). You get the same roasty flavor you would if you baked the turkey whole, but with the added benefit of it taking much less time to cook. When making the marinade, be sure to puree it as finely as possible so the vegetables don't get stuck in the injecting tool.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, melted and cooled
1/4 cup dry white wine
1 stalk celery, cut into large pieces
1/2 green bell pepper, cut into large pieces
1/2 yellow onion, cut into large pieces
4 heaping pinches Cajun seasoning, plus more for the skin
5 tablespoons light brown sugar
2 tablespoons hot sauce
5 pinches kosher salt
One 10- to 12-pound turkey, thawed if frozen
1/2 cup unsalted chicken stock

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat.
  • Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!)
  • Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan.
  • Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed.
  • Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings.

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 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

INJECTOR SAUCE FOR POULTRY AND CAJUN RUB



Injector Sauce for Poultry and Cajun Rub image

This two-in one recipe is from my all-time favorite grilling cookbook: "How to Grill"; by Stephen Raichlen. Submitted by request.

Provided by Fauve

Categories     Sauces

Time 15m

Yield 12-14 lb. turkey

Number Of Ingredients 14

1/2 cup chicken broth (preferably homemade)
3 tablespoons butter
2 teaspoons lemon juice
coarse salt, if desired
1/4 cup coarse salt
1/4 cup paprika
1 tablespoon dried garlic
1 tablespoon onion flakes
1 tablespoon dried thyme leaves
1 tablespoon dried oregano
1 tablespoon black pepper
2 teaspoons white pepper
1 -2 teaspoon cayenne pepper
1 teaspoon bay leaf powder

Steps:

  • INJECTOR SAUCE- Combine chicken broth butter, lemon juice and rub in a saucepan and cook over medium heat, just until butter is fully melted.
  • Taste, adjust seasoning to your taste, if necessary.
  • Let mixture cool to room temperature before loading turkey injector or kitchen syringe.
  • Follow injector and/or recipe directions to inject poultry with sauce before grilling.
  • CAJUN RUB- Combine all ingredients (under"Cajun Rub") into a mixing bowl and stir or use hands to mix thoroughly.
  • Store this in an airtight container away from heat or light will keep for at least 6 months.
  • (**Asidefrom being a vital part of injector sauce, this rub also lends a Cajun accent to anything you sprinkle it on; especially chicken, steak and seafood. Use 2 to 3 teaspoons per pound of meat.).

Nutrition Facts : Calories 40.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 2411.4, Carbohydrate 2.9, Fiber 1.4, Sugar 0.5, Protein 0.8

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

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