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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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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.
Pin on Smoked Meats
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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Instructions. Prepare the herb butter by mixing together the room-temperature butter and the chopped herbs in a small bowl. Remove the giblets and turkey neck from the cavity and trim any excess skin and fat around the neck cavity. Then, pat the skin dry with paper towels.
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Cajun Turkey Seasoning Rub Recipe
Prepare turkey by removing neck and giblets from cavity, then patting dry with paper towels. Prepare fryer by adding peanut oil and heating until the oil temperature reaches 375 degrees Fahrenheit. Inject turkey with cajun injection fluid, about one ounce of injection for each pound of turkey.
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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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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.
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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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Reserve 1 tablespoon Cajun rub, and sprinkle outside of turkey with remaining Cajun rub; rub into skin. Chill turkey, uncovered, 10 to 24 hours. Stir together butter and reserved 1 tablespoon Cajun rub. Loosen skin from turkey breast without totally detaching skin; spread butter mixture under skin. Replace skin, securing with wooden picks.
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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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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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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.
This turkey rub is a blend of savory spices that come together to make
Preheat to 375ºF (191ºC). Truss the Turkey - Tuck the wings back on the turkey. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity. Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected.
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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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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.
