Cajun Turkey Recipe Dinner At The Zoo Brine the turkey for 18 24 hours before cooking. preheat the oven to 425 degrees f. remove the turkey from the brine; rinse and pat dry. let the turkey stand at room temperature for 20 minutes. tuck the turkey wings under the body. place the onion, celery and bell pepper into the cavity of the turkey. Remove the turkey from the brine; rinse and pat dry. let the turkey stand at room temperature for 30 minutes. tuck the turkey wings under the body. tie the turkey legs together with kitchen twine. place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in the bowl of a food processor.
Cajun Turkey Recipe Dinner At The Zoo Use a hand mixer or a stand mixer to whip the butter with the ingredients until incorporated. transfer to a food storage container and store in the refrigerator for up to 2 weeks. let come to room temperature before rubbing onto the turkey. make the cajun turkey. preheat the oven to 325°f. Inject your turkey in about 8 spots. inject each thigh, breast, leg and wing until your butter finishes. if you have extra butter, fill the injector up and keep injecting! then, lay your buttered up cheesecloth over your turkey and cook for 2 3 more hours checking the temperature every 45 minutes. Tie legs with butcher’s twine. refrigerate, uncovered, for at least 12 hours or up to 24 hours. let turkey stand at room temperature for 1 hour. position oven rack to lowest level. preheat oven to 375°. in a medium bowl, combine onion, celery, and bell pepper. fill turkey cavity with vegetable mixture, scattering any remaining vegetables. Preheat to 375ºf (191ºc). truss the turkey – tuck the wings back on the turkey. add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity. tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected.
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