Wednesday, December 2, 2009

Christy's Cajun/Creole Turkey

Hello All!

Today I'd like to show you my absolutely favorite way to make turkey!  I've always liked turkey but never found it particularly exciting.  2 years ago we decided to fry our turkey for the first time and let me tell you it was DIVINE!  Sadly, the peanut oil costs around $30 to $40 bucks, and I just dont like spending that much money on something I get to use then throw away. So this year I decided to flavor the bird the same way, but instead to just bake it.

Here, we have your 2 new best friends:

Last year I used the "Cajun Injector" Brand, but this year all I could find was Tony Chachere's.
Doesn't matter really, just get Creole or Cajun Butter and an injector!

Fill the inject and go to town!  I used just shy of the whole bottle.  When I inject, I do it every 2 inches or so and I do it at 90 and 45 degree angles, to make sure I am really getting alot of flavor in there!

(please disregard the obxoniously delicious Pumpkin Cinnamon rolls in the background.  My sister made them and they were criminally delicious!

Next part freaked my Mom out!  I separate the skin form the meat so I can add more flavor in between in a second.  Gently slide your fingers between the skin and the breast, and loosen it up.

I got distracted trying to keep my arm out of the way and ripped the skin a bit, don't be like me, be careful!  LOL
Next, slide your fingers down the side of the breast and loosen the skin on the drumstick too.

Now comes the fun!  Melt a half stick of butter just until soft, mine got a bit too runny.  Now add a TON of the Creole or Cajun dry spice mix.  If you think you've added enough, add more.  Seriously, I bet I used about 1/4 cup.   Massage this between the meat and skin like so(yes, you get a video!):

So odd, none of us actually sound like we do in the vid!  That doesn't even sound like me or Rob or Mom!

Now, it should look like this:

Now dust on a very generous amount of that creole spice.  Yes, really, add more, trust me here!

It probably could have used twice this much!

After baking it should look like this beauty:

It was De-lish!

Hope I gave you guys another idea on how you can zest up your next bird!
If you feel like going the fried route, I HIGHLY recommend it!  Just be sure to dry that bird out with about a half of a roll worth of paper towels before you fry and you will be fine!

I'll fry mine next time, maybe Christmas, and Share the pics!



gildedangel said...

That looks so tasty! I love cajun food (I am cajun myself but I don't get the food often). This reminds me of a shrimp boil that we did for my graduation party, it was so tasty!

PowerLifterChick said...

mmMMMmmmm i LOVE shrimp!!!!

Evil Angel said...

My Husband is from Lousianna, grew up next door to New Orleans so we are all for a Cajon bird! Thanks for the idea and tips! Now I'm hungry

Brooke said...

That birdie looks fantastic, but I think it needs just a taaaaad bit more butter, lol :)

Brooke said...

oh PS loved the VID!!! MORE MORE MORE

L said...

Oh gosh that looks amazing. Video had me giggling though.