Cajun-Injected Spicy Turkey
This Cajun-Injected Spicy Turkey is a bold and flavorful dish, combining a zesty marinade with a perfectly cooked bird. The infusion of Worcestershire sauce, crab boil, apple cider, and honey gives the turkey a savory-sweet base, while the Creole seasoning and cayenne pepper deliver a spicy kick. The turkey is injected with the marinade to ensure it stays moist and flavorful throughout the cooking process. With a golden, crispy skin and tender, juicy meat, this turkey is perfect for a holiday dinner or a family gathering.
Equipment
- Large Syringe (Turkey Injector): For injecting the marinade into the turkey to ensure deep flavor penetration.
- Blender To blend the marinade until smooth and easy to inject.
- roasting pan A large pan to hold the turkey during roasting and catch any drippings.
- Instant-Read Meat Thermometer: To check the internal temperature of the turkey and ensure it is fully cooked.
- Aluminum Foil: For covering the turkey if it browns too quickly or to catch drippings for easier cleanup.
Ingredients
- 1 turkey about 10 – 12 lbs, rinsed well inside and out, patted dry
- 2 tbsps Worcestershire sauce
- 1 tbsp concentrated liquid crab and shrimp boil Zatarian’s recommended
- ¼ cup apple cider
- ¾ cup honey
- 1 btl beer 12 oz
- 1 tbsp salt
- 1 tbsp ground allspice
- ½ cup Creole seasoning
- ¼ tsp cayenne
- ½ cup olive oil
- ¼ cup finely minced garlic
- 4 tsps kosher salt
- 2 tsps freshly ground black pepper
- 1 – 2 cups chicken broth or as needed for the bottom of the roasting pan
Instructions
- Make the marinade by combining Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe and inject the turkey in the breast and thigh areas as well as the back, wings, and legs with at least ⅔ of the marinade. You will have to fill the syringe numerous times.
- Preheat the oven to 420°F and line a large roasting pan with aluminum foil.
- Season in the injected turkey well both inside and out with kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350°F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165°F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
- When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.
Notes
Large syringes designed especially for injecting turkeys may be purchased at many grocery stores in the spice/marinade/seasoning sections. Many folks inject turkeys before frying them.
Usage Tips:
- Be sure to inject the turkey evenly to get the best flavor infusion. Focus on the breast, thighs, and legs for maximum taste.
- If you don’t have a turkey injector, you can also marinate the turkey overnight in the marinade, but injection gives a more intense flavor.
Storage:
- Leftover turkey can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to preserve its moisture.
Customizations:
- Adjust the amount of cayenne pepper to control the heat level—add more for a spicier turkey or reduce it for a milder version.
- If you prefer a smokier flavor, you can cook the turkey on the grill or use a smoker instead of baking.
Nutrition
Calories: 315kcalCarbohydrates: 29gProtein: 15gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 48mgSodium: 1728mgPotassium: 477mgFiber: 3gSugar: 23gVitamin A: 4951IUVitamin C: 10mgCalcium: 40mgIron: 3mg
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