Cajun Injected Spicy Turkey

2011’s frenzied holiday feasting has come to an end and I am genuinely grateful to all marketing gurus out there for commercializing detox/dieting New Year’s resolutions. My jeans have taken quite a beating this month, and I can’t tell you how many times I have had to shamelessly release that top button. I figure this is the perfect time to introduce this fabulous Turkey recipe that I found online.  Let me mention to you all how much I dislike turkey dinner. This is one bird that I avoid at all costs or ensure that I have a full can of cranberry sauce to smother the life out of it.

My girlfriend and I figured the best way to enjoy turkey would be by giving it a kick, differentiating it from the traditional ol’ methods. This recipe is fairly easy to anyone who is familiar with the kitchen and open minded enough to step away from the norm. It is filled with warm Caribbean flavors and not to mention a little extra bite. My favorite part about this marinade is that it is completely versatile. It would taste great on chicken and pork as well…and for those of you who spent too many hours partying during the holidays and are looking to catch some Zzzz’s, turkey is a great source of natural melatonin. So please, don’t be shy to ask for secondzzzzzzzzzzzzzz zzzzzzzz.

Xo Dom Appetit!

Cajun Injected Spicy Turkey
Taken from: The Food Network

Prep Time: 25 mins
Cook Time: 2 1/2 hours

Tools Needed: food processor, measuring cups and spoons, roasting pan, large syringe,

Ingredients:

2 tablespoons Worcestershire sauce

1/4 cup apple cider

3/4 cup honey

1 (12-ounce) bottle beer

1 tablespoon salt

1 tablespoon ground allspice

1/2 cup Creole seasoning (see below to make your own!)

1/4 teaspoon cayenne

1/2 cup olive oil

1/4 cup finely minced garlic

1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 to 2 cups chicken broth, as needed for bottom of roasting pan

Directions:

1)      Marinade: combine Worcestershire sauce, apple cider, honey, beer, salt, allspice, creole seasoning, cayenne, olive oil, and minced garlic in food processor and process until smooth (5 mins). Fill large syringe and inject turkey in breast, thigh area, wings and legs (using at least 2/3 of the seasoning)

2)      Preheat oven to 420 degrees F and line large roasting pan with aluminum foil

3)      Season turkey both inside and out with salt & pepper. Place turkey in lined pan and pour remaining marinade all over the turkey. Bake uncovered for 30 mins.    Reduce temp to 350 degrees F and add 1 cup of chicken broth to the roasting pan. Continue baking until the turkey is golden brown and thermometer inserted into deepest part of the turkey (between thigh & leg) reads 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.)

4)      Once Turkey is done, remove from oven and set aside for 20 mins before carving

Creole Seasoning
taken from:The Food Network

Prep Time: 5 mins

Tools Needed: measuring spoons

Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions:

1) Combine all ingredients and store in an airtight container