Cajun Turkey Recipe

Name: Cajun Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 turkey (ready to cook); 1/4 c. monosodium glutamate (m.s.g.); 1/4 c. cayenne pepper; 1/4 c. paprika; 1/4 c. white pepper; 1/4 c. celery salt; 1 garlic bud; 4 oz. bottle crab and shrimp boil; 4 oz. bottle water; oil for frying

Servings: persons

1 turkey (ready to cook)
1/4 c. monosodium glutamate (m.s.g.)
1/4 c. cayenne pepper
1/4 c. paprika
1/4 c. white pepper
1/4 c. celery salt
1 garlic bud
4 oz. bottle crab and shrimp boil
4 oz. bottle water
oil for frying

1
Mix together m.s.g., cayenne pepper, paprika, white pepper and celery salt.
2
Rub into turkey cavity and all over the skin.
3
(Be careful and don't touch your hands to your eyes!)
4
Separate garlic bud and clean cloves.
5
Slit holes all over turkey and insert cloves.
6
Also place cloves of garlic in stomach cavity of turkey. Mix a 4 ounce bottle of shrimp and crab boil with 4 (4 ounce) bottles of water and inject into turkey all over the body.
7
Place turkey in stainless steel roasting pan and cover with foil. Refrigerate for 24 to 48 hours, occasionally basting with juices in pan.
8
When ready to cook, heat oil.
9
Place whole turkey in oil and fry until tender.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 turkey (ready to cook), 1/4 c. monosodium glutamate (m.s.g.), 1/4 c. cayenne pepper, 1/4 c. paprika, and more.

Yes, Cajun Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Turkey

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