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Cajun two step seasoning

Enter the characters you see below Sorry, we just need to make sure you’re not a robot. One cajun two step seasoning my favorite cooking ideas is to deep fat fry our turkey for the holidays or New Year’s parties. Step 1Two days prior to cooking: Defrost turkey.

Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink – draining and refilling as water turns cool. Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing. Step 4Add onion powder and garlic powder to taste.

You can also purchase Cajun Injector seasoning from the store. Step 5Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.

Step 6Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice. You don’t need peanut oil, but once you try it, you won’t use anything else. Step 8Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading.

Take turkey out of oil and place back in cooler. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot. Remove turkey from plastic wrap and place in oil.

Never, ever cover pot with lid! You will have much more on your hands than a “smokin’ Cajun turkey. You may cook a larger turkey, but most cookers can’t handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky. Step 10Remove and let the turkey rest before carving. This recipe is included in our classic cookbook. This site brought to you by 2 Cajuns born and raised in Acadiana.

Sorry, your blog cannot share posts by email. 471 0 0 0 16 9. 47 0 0 0 13 6. 26 Ground Beef Recipes to Make in Your Slow Cooker There’s a lot you can do with ground beef in your slow cooker.

What Is Eggnog and What Is It Made Of? Learn the story of this favorite Christmas cocktail. How To Make Beef Wellington Beef Wellington is impressive in presentation. 5 Potato Chip Flavors Worth a Trip to the Asian Market Right Now Branch out for a better chip.

Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery – and so is this dish! Laissez le bon temp roulez and bon appetit! Read the full recipe after the video.

471 0 0 0 16 9. 47 0 0 0 13 6. 26 Ground Beef Recipes to Make in Your Slow Cooker There’s a lot you can do with ground beef in your slow cooker. What Is Eggnog and What Is It Made Of? Learn the story of this favorite Christmas cocktail.

How To Make Beef Wellington Beef Wellington is impressive in presentation. 5 Potato Chip Flavors Worth a Trip to the Asian Market Right Now Branch out for a better chip. This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns! Read the full recipe after the video.

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