No holiday without a turkey is complete. Well, at least in my house. A turkey is a specific menu book. And it has to be fair! Dry birds are not allowed! The bad manners of Turkey. Because it is very easy to dry if not properly prepared. If juice, aromatic turkey is your goal, you’ve come to the right place! Keep reading.
When should I defrost the turkey?
If you’re like me, you don’t pay extra for a fresh turkey. Frozen Bird Me, please! But of course we have to defrost these algae before we bake them. There are two ways to do it. You can defrost in the fridge or in cold water. The option you choose is completely free. In the following diagrams you can determine the time:
- Four pounds: 1 day before thawing.
- Eight pounds: 2 days to defrost.
- 12 pounds: 3 days before thawing
- Sixteen pounds: 4 days to defrost.
Be careful not to throw the bird in the fridge. Place it in a large bowl to prevent leakage. The ice has to go somewhere. You don’t want to ruin the fridge with that bird. Just trust me. Just trust me.
Cold water defrosting:
- Four pounds: 1 hour before thawing.
- Eight pounds: 4 hours before thawing.
- 12 pounds: 6 hours to defrost
- Sixteen pounds: 8 hours to defrost.
This method is ideal if you forgot to take the turkey out of the freezer. However, we need some more babysitting. To keep the water cold and cool, it needs to be changed about every hour. You need about 30 minutes of cold water per pound of turkey.
Now our turkey is thawed and cooked. Let’s cut to the chase.
Buy, no brine ????
No, sweetheart. No saline. I’m lazy. I rely on injectable marinades. You never let me down, or your bird. My preferences are shown in the graph. It can be hard to find, so if you have to choose another brand, that’s cool. Or you can just use my homemade marinade recipe below.
I’m a serial snitch. I fill my birds with kindness. Onions, garlic, pepper, green and orange. Yeah, an orange. I use oranges instead of lemons because I like the fine, sweet citrus fruits they add to the taste of the turkey.
Oil or butter?
It’s both. I need a crispy turkey skin. Oil is the key. I chose the olive oil. A light taste, but still doing its job. Oil and butter give a nice brown color. But the oil burns. I still want to taste the oil. So what can we do? Fill this oil with fresh herbs and apply it under the skin of your chest. Then massage the turkey oil and sprinkle with your favourite spicy salt and dried green. Victory for all!
The burning time of a turkey depends on its size. Don’t throw away the turkey packet before you leave and pick up the small price tag. It will tell you the size of the turkey for the exact moment. According to my calculations, it would take about 13 minutes to roast a pound of turkey. But don’t quote me. Use the following diagram to orientate yourself. And don’t forget to bring the meat thermometer.
|Size of Turkey||Synchronization at 325°F|
|10-12 pounds||3 – 3 hours ¼|
|12-16 pounds||3 ¼ – 3 ¾ hours|
|16-20 pounds||3 ¾ – 4 ¼ hours|
|20-24 pounds||4 ¼ – 4 ¾ hours|
I also cover my chest and legs with aluminium foil to prevent premature tanning. I remove the chest wrapper halfway through the first roast. I leave the foil on my feet for the whole roast.
Let it rest:
That’s the hardest part. Wait for this beautiful bird to rest before you cut it. Silence is obligatory if you want a juicy turkey. Cover it with aluminium foil and let it rest for at least an hour. Two hours is better, but I’m not gonna torture you like this. Be patient and enjoy the best turkey you’ve ever eaten!
Cajun Butter Roast Turkey Recipe
The wettest, most aromatic turkey you’ve ever eaten! There’s no need to clean up. The perfect blend of Cajun herbs, fresh and dried herbs makes the turkey you want to include in your holiday every year a spread!
fresh or thawed
- Lemon juice for washing
Cajun Oil Injection Marinade*.
- 4 garlic cloves
- 1 1/2
Herbes de Provence
- Olive oil
Unsalted oil bar
Fresh rosemary branch
fresh thyme twigs
from the stem
Home Marinade (use ONLY if you can’t find the injectable marinade above)
Unsalted oil bar
Cajun or Creole herbs
ground black pepper
Optional accent herb
- 2 cups
- Mix all the ingredients together and put them aside.
- Remove the entire contents of the turkey hole (leave it for the gravy).
- Rinse the turkey with lemon juice and water.
- Pat dries very well.
- Put all parts of the turkey in the marinade.
- Cover with aluminium foil or place in a large marinade bag and chill for 24 hours.
- Oven preheating up to 325°F
- Put the turkey in the frying pan.
- Rehydrate the delicacies with paper towels.
- Apply the olive oil to the turkey skin.
- Gently squeeze the herbal oil on the skin of your chest.
- Sprinkle 1 teaspoon of salt into the turkey hole.
- Place the onion, pepper, orange, garlic, celery, rosemary and thyme in the cavity.
- Sprinkle a thin, even layer of Cajun or Creole herbs over the entire turkey skin.
- The same goes for seasoning herbes de Provence.
- Put your wings behind you and under the turkey.
- Tie your feet with a kitchen rope or dental floss.
- Cover the ends of your feet with aluminum foil and place a piece of aluminum foil on your chest to prevent tanning and premature burns.
- Pour the chicken stock into the bottom of the turkey burner.
- Place the turkey in the centre of the oven and roast it according to the instructions on the turkey packet. (Approximately 13 minutes per book)
- After half the heat the turkey is carefully removed and boiled with turkey drops.
- Put it back in the oven, but turn it in the opposite direction from the last time it was put in the oven. Look at the manual.
- When there are about 30 minutes left for roasting, take the turkey out of the oven, fatten it again and remove the foil from the breast.
- Continue roasting until the meat thermometer reads 165°F, with the meat between the thigh and the breast. To ensure an accurate measurement, make sure that no bones are placed in the thermometer.
- Remove the turkey from the oven, cover it with aluminium foil and leave it to rest for at least 1 hour before applying.
- Have fun!
- Melt the butter
- Add the other ingredients
- Stir and cook for 5 minutes.
- Deform the marinade with a mesh filter.
- Allow the marinade to cool completely before injection.
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