CAJUN BUTTER SPATCHCOCK TURKEY
I love to spatchcock turkey (or chicken). You get the same roasty flavor you would if you baked the turkey whole, but with the added benefit of it taking much less time to cook. When making the marinade, be sure to puree it as finely as possible so the vegetables don't get stuck in the injecting tool.
Provided by Kardea Brown
Categories main-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat.
- Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!)
- Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan.
- Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed.
- Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings.
PERFECT TURKEY SALAD SANDWICH
This turkey salad makes a delicious sandwich and is a perfect use for leftovers. Mayo, lemon juice, celery, and red onion add flavor and crunch.
Provided by Diana Rattray
Categories Lunch Salad Dinner Sandwiches
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Combine the celery, red onion, turkey, and parsley, if using, in a large bowl.
- Toss to blend the ingredients.
- In a separate small bowl, combine the lemon juice, mayonnaise, and freshly ground black pepper.
- Stir into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.
- Line slices of bread or rolls with lettuce leaves, if desired, and fill with the turkey mixture.
- Top with the second piece of bread.
- Slice in half and enjoy.
Nutrition Facts : Calories 618 kcal, Carbohydrate 59 g, Cholesterol 106 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 922 mg, Sugar 2 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CAJUN TURKEY SALAD
Make and share this Cajun Turkey Salad recipe from Food.com.
Provided by out of here
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rotini according to package directions; drain in cold water.
- Chop up the turkey in small cubes.
- Do not defrost the peas or corn--I put them in the salad frozen.
- Make sure the onion is chopped very fine.
- Chop the eggs and mix this all together in a large bowl.
- Mix all the dressing ingredients together; add the salt and pepper.
- Add the dresssing to the rotini mixture and chill. I never get to chill this much, as DH loves it.
Nutrition Facts : Calories 372.6, Fat 19.3, SaturatedFat 7.4, Cholesterol 176.1, Sodium 381.2, Carbohydrate 38.9, Fiber 2.4, Sugar 10, Protein 10.9
CAJUN TURKEY STEAKS WITH PINEAPPLE SALSA
Turkey is the ultimate healthy, feelgood food - low in fat but high in protein. Jazz it up with a spicy salsa
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
- Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.
Nutrition Facts : Calories 467 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 0.53 milligram of sodium
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