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Season the entire turkey and rub the spices into the skin. Place the turkey in the oven for 30 minutes on 425 degrees. After 30 minutes adjust the temperature to 325 degrees. This will crisp the skin. If you don't want crispy skin you can start it at 325 degrees.
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Using a meat injection syringe, inject mixture into meat of turkey all over with each injection spaced about 1-inch apart. To make the rub, combine paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne in a small bowl. Season turkey inside and out with rub. Fold wings under the body and tie the legs.
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To a large stockpot over medium-high heat, add 1 gallon of water, kosher salt, sugar, mustard, garlic and lemon juice. Add the cajun seasoning blend to the pot and bring mixture to a full rolling boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.
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In a small bowl, combine the paprika, salt, garlic powder, onion powder, oregano, thyme, black pepper, and cayenne. Use a fork to squish in the softened butter and oil until completely blended. Pat the turkey dry with paper towels. Rub the seasoned butter all over the bird, legs, thighs, breasts, everywhere.
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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.
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Cover with pan with foil. Set a timer to go off every 30 minutes. After 30 minutes, baste the turkey with the stock from the bottom of the pan (add 2 more cups any time it gets low) After 2 hours, remove the foil and keep basting every half hour for an additional 2 hours. Rest for 20 minutes and serve.
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Use a hand mixer or a stand mixer to whip the butter with the ingredients until incorporated. Transfer to a food storage container and store in the refrigerator for up to 2 weeks. Let come to room temperature before rubbing onto the turkey. Make the Cajun Turkey. Preheat the oven to 325°F.
This turkey rub is a blend of savory spices that come together to make
Inject your turkey in about 8 spots. Inject each thigh, breast, leg and wing until your butter finishes. If you have extra butter, fill the injector up and keep injecting! Then, lay your buttered up cheesecloth over your turkey and cook for 2-3 more hours checking the temperature every 45 minutes.
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Brine the turkey for 18-24 hours before cooking. Preheat the oven to 425 degrees F. Remove the turkey from the brine; rinse and pat dry. Let the turkey stand at room temperature for 20 minutes. Tuck the turkey wings under the body. Place the onion, celery and bell pepper into the cavity of the turkey.
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Step 3. Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush.
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Roast the Cajun Turkey. Preheat the oven to 325°F and adjust the oven rack to the lower position. Combine the soft butter with 1 tablespoon of the dried thyme and 1 tablespoon of the Cajun dry rub. Rub the butter under the skin of the breast and legs. Stuff the neck and body cavity with the garlic, lemons, and herbs.
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Preheat the oven to 500 degrees F, and set an oven rack at the lowest level. PREP TURKEY. Pat the turkey dry with paper towels, and then place the turkey on a rack inside a roasting pan. Rub 1/4 of the rub into the turkey's cavity. Add fresh thyme, oregano and onion to the cavity, as well.
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Using a spice grinder or mortar and pestle, combine paprika, cayenne pepper, coriander, cumin, onion powder, garlic powder, dried thyme, and dried oregano. Chop or crush to a powder. Pat turkey dry with paper towels. Rub turkey all over with spice rub. Rub 1 tablespoon (15ml) oil all over turkey, then season liberally on all surfaces with salt.
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Preheat the oven to 450°F. Wash and pat dry the turkey parts as directed here in our how to clean a turkey post. Set aside. Next, in a separate bowl, add in the melted butter, salt, ground pepper, Cajun seasoning, paprika, cumin, garlic powder, and cayenne pepper (optional). Mix well to combine.
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Wear rubber gloves when applying the rub so the hot spices won't irritate your skin or eyes. Pat dry the turkey dry and rub the mixture over the entire surface of the poultry, inside and out. Work the rub in under the skin of the breast. Allow the seasoning mixture to sit on the poultry, covered and refrigerated, for 1 to 2 hours.
Cajun Turkey with Roasted Vegetables The Nutritionist Reviews
This Cajun Turkey Recipe is covered with melted butter, mouth watering cajun spices and is roasted until it's the perfect golden brown. Crispy skin yet moist and full of flavor, this recipe will show you how simple it can be to make a delicious, whole turkey.. Cajun Turkey Rub Ingredients. Turkey: this recipe calls for a 14 pound whole.
