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  • #2895
    nana
    Member

    Turkey Cajun Style

    12 – 14 lb turkey
    Season inside and out generously with 2 – 3 Tbsp Tony’s seasoning

    (in blender: 1 onion 1/2 green bell pepper 2 sticks celery 1 clove garlic = 1cup veg mix)

    Place 1 cup veg mix & 2 sticks butter inside bird Place bird in roasting/baking pan

    Cover the turkey breast with bacon strips and a paste of butter & flour.*
    1 cup chicken stock (1/2 inside bird other half in bottom of pan)
    Cover or tent and bake in 300 degree pre-heated oven around 4 hrs, steaming until tender. Remove cover, pour off pan juices, set oven to 500 degrees and brown bird for about 8 – 10 minutes.

    *”almost” equal amounts (just a little more of the butter). Melt/heat butter than the flour is stirred in to make a paste that is not “too dry”

    #15384
    Old CooT
    Member

    Tony’s Creole Seasoning

    This recipe is from Tony Chachere’s first cookbook although I have seen this combination of spices in other cookbooks with different names. Mix your own spices and you could adjust to your taste.

    Ingredients
    26 ounces box of salt
    1 1/2 ounce box of ground black pepper
    1 ounce bottle garlic powder
    1 ounce bottle chili powder
    1 ounce carton monosodium glutamate (Accent)
    Directions
    Mix all ingredients together and combine well. Save your old spice bottles and fill.

    As with all seasonings store in an airtight container or bottle

    #15791
    nana
    Member

    O C

    You somehow omitted from the recipe above for the seasoning:

    2 oz ground red pepper

    **Also to make his “seasoning for seafood”:

    use half of the mixture

    Add:

    1 tsp powdered thyme
    1 tsp bay leaf
    1 tsp sweet basil

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