CAJUN TURKEY BREAST ROAST
Not sure where I found this one, but it is delicious! The recipe is written for turkey breast, but I have also used this on turkey thighs. Leftovers are great for sandwiches or salads.
Provided by LARavenscroft
Categories Turkey Breasts
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Combine all seasonings in a small bowl.
- Rub seasonings all over turkey breast.
- Place turkey breast on a rack; roast 1 1/2 hours or until internal temperature reaches 180 degrees.
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.
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