arge enough to hold turkey and liquid, combine water
ryer fill with water remove turkey.
Mark the water line
everal pieces.
Place the turkey carcass and legs into a
onstick skillet, cook turkey, bell pepper and Cajun seasoning over medium-high
Take turkey and swizzel a little vinegar on.
Rub on Cajun seasoning into meat and then in seasoned bread crumbs.
Heat pan; add oil, then butter and garlic.
Quickly fry fillets 1 minute on each side or until brown but still tender.
Remove to plate; add more vinegar to frying pan.
Deglaze the pan and return in juices to pan from fillets.
Boil and reduce by 1/2.
Pour onto platter; arrange turkey on top.
have a pre-made Cajun spice blend, there are several
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
Heat a skillet to medium heat. Combine ground.
turkey and next 5 ingredients in a large mixing bowl.
Shape the meat into 4 even size hamburger patties (be.
careful not to overwork the meat). Add burgers to the.
skillet and cook for 10 - 12 minutes per side.
To serve: spread 1 tablespoon Remoulade sauce on each.
hamburger bun; top with turkey burger, lettuce and tomato.
heese, 1/8 of the turkey and vegetables and top halves
Cook the rotini according to package directions; drain in cold water.
Chop up the turkey in small cubes.
Do not defrost the peas or corn--I put them in the salad frozen.
Make sure the onion is chopped very fine.
Chop the eggs and mix this all together in a large bowl.
Mix all the dressing ingredients together; add the salt and pepper.
Add the dresssing to the rotini mixture and chill. I never get to chill this much, as DH loves it.
Preheat over to 350 degrees F.
Combine first 9 ingredients in large bowl. Season with salt (remember that the creole or cajun seasoning can be salty) and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Remove from oven, and spread top with mustard. Bank uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.
elery salt.
Rub into turkey cavity and all over the
Prepare grill for indirect method.
Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey.
Place turkey on grill.
Cover grill and cook according to package directions.
Wrap in foil and let stand 10 to 15 minutes.
Remove netting from turkey and slice turkey.
Prepare grill using mesquite chips or coals.
Brush turkey with oil.
Combine remaining ingredients and sprinkle over turkey.
Place turkey on grill.
Cover grill and cook according to package directions.
Wrap in foil and let stand 10 to 15 minutes.
Remove netting from turkey and slice it.
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
eat, mashed neck meat, cubed turkey, milk, vinegar, sugar, salt, black
dd broth mixture, water, and Cajun Spice Mix to Dutch oven
Preheat oven to 350 degrees.
Combine all seasonings in a small bowl.
Rub seasonings all over turkey breast.
Place turkey breast on a rack; roast 1 1/2 hours or until internal temperature reaches 180 degrees.
In a large mixing bowl, combine egg, Worcestershire sauce, salt, garlic powder, onion powder and red pepper.
Add bread crumbs and turkey; mix well.
Shape turkey mixture into six patties.
Wrap a strip of bacon around outside of each patty; fasten with toothpick.
Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once.
Serve on buns and top with tomato slices and chili peppers, if desired.
Makes 6 servings.
rine mixture over and around turkey.
Carefully draw up and