Best 3 Cajun Turkey Gravy Recipes
Calling all turkey lovers! Thanksgiving is just around the corner, and what better way to celebrate than with a delicious and flavorful Cajun turkey gravy? This gravy is packed with spices and herbs that will tantalize your taste buds and make your turkey the star of the show.
In this article, we'll provide you with two irresistible Cajun turkey gravy recipes that are sure to impress your family and friends. The first recipe is a classic Cajun gravy made with a roux, while the second recipe is a unique and flavorful gravy made with a creamy base. Both recipes are easy to follow and can be tailored to your own taste preferences. So, gather your ingredients and let's get started on making the perfect Cajun turkey gravy!
CAJUN TURKEY AND GRAVY RECIPE BY TASTY
Here's what you need: frozen Cajun-style boneless turkey breast with gravy, kosher salt, freshly ground black pepper, olive oil, celery, large yellow onion, garlic cloves, water
Provided by Katie Aubin
Categories Dinner
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Pat the turkey breast dry with paper towels and season with salt and pepper.
- Heat the olive oil in a large, high-walled, oven-safe skillet over medium-high heat. Add the turkey breast, skin-side down, and sear until golden brown, 4-5 minutes. Flip the turkey breast, then scatter the celery, onion, and garlic around the pan.
- Transfer the pan to the oven and cook, basting with the pan juices every 30 minutes, until the internal temperature of the turkey breast reaches 165°F (75°C), about 75 minutes. Add water as needed if the bottom of the pan is starting to burn.
- Remove the turkey from the pan and let rest for 15 minutes before carving.
- Meanwhile, strain the turkey drippings through a fine-mesh strainer into a liquid measuring cup. Add water to reach 1 cup total liquid.
- Add the pan drippings and water to a small saucepan, along with the prepared gravy packet. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, whisking constantly, until thickened, 5-7 minutes.
- Carve the turkey into ½-inch slices and serve with the gravy.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
SPICY CAJUN TURKEY GRAVY
This isn't your typical turkey gravy. The pilgrims might not have approved of the jalapenos and spicy Cajun seasoning, but you'll be converted to the zesty side real quick.
Provided by twbart72
Time 29m
Yield 6
Number Of Ingredients 9
Steps:
- Skim fat from turkey pan juices, reserving 3 Tbsp. of the fat. Measure pan juices; add enough turkey/or preferred broth to equal 2 cups in roasting pan over medium-high heat bring pan juice mixture to a boil, scraping up any browned bits from bottom of pan; remove from heat. In pot heat reserved turkey fat over medium heat. Add jalapeno and garlic; cook until softened, 2 minutes. Stir in flour; cook, stirring 2 minutes. Add lime juice, salt, pepper and reserved pan-juice mixture. Increase heat to high; bring to a boil. Cook, stirring, until mixture thickens slightly, 3 minutes. Remove from heat; stir in cilantro.
Nutrition Facts :
CAJUN TURKEY AND OLD-FASHIONED GRAVY
Steps:
- In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved. Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated). Preheat oven to 475 degrees F. When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove turkey from brining liquid and pat dry with paper towels. Place turkey on a rack, breast side down, and baste with syrup-butter mixture. Bake for 20 minutes, then reduce temperature to 300 degrees F and continue baking for another 45 minutes, breast side down, basting every 30 minutes. Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155 degrees F. Let turkey rest while you make the gravy. In a saucepan, place 1 1/2 cups of pan drippings and add trinity and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 1 to 2 minutes. Add chicken stock and stir well to combine. Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce. Let simmer 10 minutes to allow flavors to meld. Strain and serve immediately with roast turkey. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will result in a more flavorful gravy.
- Brown the turkey neck and giblets: This step adds depth of flavor to the gravy.
- Don't overcrowd the pan: If you overcrowd the pan, the turkey will steam instead of brown.
- Cook the gravy low and slow: This will allow the flavors to develop and deepen.
- Season to taste: Taste the gravy and adjust the seasonings as needed.
- Serve the gravy hot: Gravy is best served hot and fresh.
Conclusion:
This Cajun turkey gravy is a delicious and flavorful addition to any Thanksgiving or holiday meal. It's easy to make and can be tailored to your own taste preferences. With its rich, savory flavor, this gravy is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
