Best 2 Cajun Roasted Turkey Or Chicken Recipes
Roasted chicken or turkey is a prevalent dish during special occasions and gatherings. Many families and friends gather around a beautifully browned bird, enjoying the sumptuous flavors and crispy skin. If you are searching for a tasty and impressive dish to grace your table, look no further than this treasure trove of Cajun roasted chicken or turkey recipes.
Our collection features a diverse array of flavors, from traditional Cajun seasonings to modern twists that incorporate global influences. Whether you prefer a classic roasted chicken or a zesty turkey bursting with Cajun spices, we have something for every palate. Each recipe includes detailed instructions, cooking tips, and variations to ensure a perfectly cooked bird that will be the star of your next feast. So, prepare your taste buds for a flavor-packed journey as we explore the world of Cajun roasted chicken and turkey.
CAJUN-INJECTED SPICY TURKEY
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 15
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 ROASTED TURKEY OR CHICKEN
The deli at our local market sells the most wonderful Cajun turkey meat. It has just enough spice for me. I have a high sensitivity to spicy/acidic food. It blisters my mouth, so I have to be careful. This recipe is the closest I've found to duplicate the recipe. You could always pare down the size of the bird you're cooking.
Provided by Redneck Epicurean
Categories Poultry
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a small bowl, combine the seasoning, brown sugar, oil, oregano, and salt. Divide the mixture in half and add the garlic to one mix. Rub the garlic mixture under the skin. Rub the outside of the bird with the other mixture. Coat evenly.
- Place on a wire rack in your roasting pan.
- Roast until your thermometer inserted in the thigh registers 180 degrees and juices run clear, about 2 hours. Let stand 10 minutes before carving.
- NOTE: I think that 180 degrees is just a bit high. Compare with the cooking chart on the wrapper the bird comes in (most usually there's one on the back).
Nutrition Facts : Calories 771.7, Fat 36.5, SaturatedFat 9, Cholesterol 294.8, Sodium 463.3, Carbohydrate 4.7, Fiber 0.1, Sugar 4.4, Protein 99.3
Tips:
- Use a whole turkey or chicken: A whole turkey or chicken will give you the most flavor and moisture. If you're using a turkey, choose one that is between 12 and 14 pounds. If you're using a chicken, choose one that is between 4 and 5 pounds.
- Season the turkey or chicken generously: The Cajun seasoning rub will give your turkey or chicken a delicious flavor. Be sure to rub it all over the bird, getting into all the nooks and crannies.
- Roast the turkey or chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the turkey at 425 degrees Fahrenheit for 45 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. Roast the chicken at 400 degrees Fahrenheit for 20 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey or chicken rest before carving: This will help the juices to redistribute throughout the meat, making it more tender and flavorful. Let the turkey or chicken rest for at least 15 minutes before carving.
Conclusion:
Cajun roasted turkey or chicken is a delicious and easy-to-make dish that is perfect for any occasion. The Cajun seasoning rub gives the bird a flavorful crust, while the roasting process creates tender and juicy meat. Whether you're serving it for a holiday dinner or a weeknight meal, Cajun roasted turkey or chicken is sure to be a hit.
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