Cajun Turkey Seasoning Recipes

CAJUN-INJECTED SPICY TURKEY

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.

SIMPLE CAJUN SEASONING

Steps:

• Combine the salt, oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

CAJUN SPICE MIX

Steps:

• Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

CAJUN TURKEY INJECTION MARINADE

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.

CAJUN TURKEY SEASONING

Steps:

• Combine the salt, onion powder, garlic powder, and crushed red pepper in a bowl. Rub the mixture over the inside and outside of a turkey (works on turkey breast too or chicken). Let the rub sit on the turkey for 2 hours (in the refrigerator) before cooking.

CAJUN TURKEY INJECTION

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 DEEP FRIED TURKEY

Steps:

• Two days prior to cooking: Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink - draining and refilling as water turns cool.
• Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.
• Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's® blackened seasoning, Zatarins® Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on).
• Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.
• Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.
• Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.
• Morning of: Fill fryer approximately 1/3 with oil (You don't need peanut oil, but once you try it, you won't use anything else. It also smokes less).
• Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.
• Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a "smokin' Cajun turkey."You may cook a larger turkey, but most cookers can't handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky.
• Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to pull the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.

CAJUN SEASONING

Steps:

• Mix all the ingredients in a small bowl. Transfer to a small jar and seal tightly. Store in a cool, dark place for up to 3 months.

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.