Thanksgiving Turkey with a Creole Twist

October 27, 2017

Juicy, spicy, and full of flavor. That’s how you’d describe each of these brand-new turkey recipes from Tony Chachere’s Famous Creole Cuisine®. Seasoned both inside and out, the flavor combinations will make your mouth water even before you taste it. Whether deep fried, oven roasted, or smoked, you are guaranteed to spice up your Thanksgiving with Tony Chachere’s Injectable Marinades and Seasonings.

 

Tony Chachere’s has been a fixture for decades in kitchens across the nation, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades and seasonings are a must have for your Thanksgiving dinner.

 

Tony Chachere's Deep Fried Turkey

 

3-5 gallons peanut oil (or oil of your choice)

1 (12-pound) turkey

Tony Chachere’s Creole Butter Injectable Marinade

Tony Chachere’s Original Creole Seasoning

 

COOK’S NOTE: To measure the exact amount of oil needed to fry the turkey, add the turkey to the empty fryer and fill it with water to cover the entire turkey. Then remove the turkey and see what the water line indicates. This will be the amount of oil needed. Drain and discard the water. Frying of the turkey must be done outdoors in a safe, secure area.

 

Fill turkey fryer with no more than 3/4 oil and heat to 350 degrees F. Make sure turkey is completely thawed and pat dry with paper towels – turkey must be dry before frying.

 

Remove giblets from turkey. Inject the turkey with Tony Chachere’s Creole Butter Injectable Marinade. Use as much as you’d like. Be sure to space out the injection sites so the marinade goes throughout the entire turkey. Lightly season the inside of the turkey with Tony Chachere’s Original Creole Seasoning.

 

Next, gently lift the skin of the bird up and use your hands to carefully massage Original Creole Seasoning under the skin. Coat the outside skin of the turkey with Original Creole Seasoning. Allow the turkey to sit until it reaches room temperature.

 

Carefully lower the turkey into the oil and allow it to fry for 3 minutes per pound, plus 5 minutes per bird, until the meat thermometer reads 165 degrees when inserted into the thickest part of the breast. Carefully remove the turkey from the fryer and drain it on paper towels. Allow bird to sit for 10 minutes before slicing and serving.

 

Tony Chachere's Oven Roasted Turkey

 

1 (14-pound) turkey

Tony Chachere’s Creole Butter Injectable Marinade

Tony Chachere’s Original Creole Seasoning

 

Put oven rack on the lowest level and preheat oven to 325 degrees F. Make sure turkey is completely thawed and pat dry with paper towels.

 

Remove giblets from turkey. Inject the turkey with Tony Chachere’s Creole Butter Injectable Marinade. Use as much as you’d like. Be sure to space out the injection sites so the marinade goes throughout the entire turkey. Lightly season the inside of the turkey with Tony Chachere’s Original Creole Seasoning.

 

Next, gently lift the skin of the bird up and use your hands to carefully massage Original Creole Seasoning under the skin. Coat the outside skin of the turkey with Original Creole Seasoning.

 

Place turkey into a roasting pan and put in oven. Allow turkey to roast for 3 to 3.5 hours, or until the meat thermometer reads 165 degrees when inserted into the thickest part of the breast. Remove turkey from oven and cover loosely with foil. Allow turkey to sit for 15 minutes before slicing and serving.

 

Tony Chachere's Smoked Turkey Breast

 

1 (6-pound) raw turkey breast 

Tony Chachere’s Creole Butter Injectable Marinade

Tony Chachere’s Original Creole Seasoning

 

Preheat grill or smoker to 250 degrees F. (You are looking for indirect heat, so you want to leave enough space for the turkey breast so that the fire will not be directly under it.) Use whichever wood chips you like to create the smoke and allow them to soak in water while you prepare the turkey breast.

 

Inject the turkey breast with Tony Chachere’s Creole Butter Injectable Marinade. Use as much as you’d like. Be sure to space out the injection sites so the marinade goes throughout the entire turkey breast. Coat the entire outside of the turkey breast with Tony Chachere’s Original Creole Seasoning.

 

Place the turkey breast on the preheated smoker or grill. Allow it to smoke for 3.5 to 4 hours, or until the meat thermometer reads 165 degrees when inserted into the thickest part of the breast.

 

Remove turkey breast from the smoker or grill, place it in a pan and cover it loosely with foil. Allow turkey breast to sit for 15 minutes before slicing and serving.

 

 

 

 

 

 

 

 

 

 

 

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