Unique Ways to Cook Your Thanksgiving Turkey!

cajun turkey

Are you bored with your traditional turkey cooking ways? Many of us know how to cook an ordinary turkey, but what many of us do not know is different ways to cook a turkey to keep our friends and families entertained! We have decided to pull our top three favorite ways to cook a unique Thanksgiving turkey – I mean it is 2013 right?!  Here are three different ways to spice up your Thanksgiving feast:

  • Sun-tanned Turkey – (Perfect for kids! If you’re going to cook a turkey, why not give it character!)
  • Cut out aluminum foil in desired swimsuit-inspired shapes.
  • Arrange the turkey in the roasting pan and position the foil carefully.
  • Roast according to your own recipe and serve.
  • Watch your guests’ faces

* Visit website for exact recipe: http://www.delish.com

  • Deep-Fried Cajun Turkey- (Spice up your Thanksgiving dinner—perfect for those that love a good Cajun kick!)
  • 1 15-18 lb turkey
  • 6 lbs European-style high-fat-content butter
  • Angel Dust Cajun seasoning
  • 1 teaspoon Kitchen Bouquet
  • 3 tablespoons Hungarian paprika
  • 1 1/2 tablespoons Spanish paprika
  • 5 teaspoons salt
  • 1 1/4 teaspoons dried thyme leaves
  • 1 1/4 teaspoons dried oregano
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • Cut four of the pounds of butter into cubes.
  • Set two pounds of the cubes aside. Carefully work your fingers between the skin and the meat of the breast. Work two pounds of butter cubes in between and distribute evenly.
  • Place the reserved cubed butter in the cavity of the turkey and distribute evenly.
  • Melt the last two pounds of butter, stir in Angel Dust and Kitchen Bouquet. Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.
  • Place the turkey into a preheated 450-degree oven and roast for one hour uncovered. After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.

*Visit website for exact recipe: http://monrovia.patch.com


  • Grilled Turkey- (A grilled turkey is easier than you think- Try this unique way this fall!)
  • 1 turkey (12 to 15 pounds) patted dry
  • Mixture of aromatics, such as sage sprigs, onion wedges, and halved garlic heads, for filling the cavity
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup coarse salt
  • 2 1/2 tablespoons freshly ground pepper
  • Mix olive oil, salt, and pepper- spread over turkey
  • Let turkey sit at room temperature at least 1 hour. Stuff turkey with aromatics or stuffing of your choice; tie the cavity closed.
  • Open grill vents. Place a chimney starter on the small lower grill grate, put 50 charcoal briquettes in starter, and ignite; let burn until ash gray. Remove chimney starter, center roasting pan on grate, and pour out coals, dividing evenly on each long side of pan. (Be careful not to spill ashes into pan, since it will collect the turkey drippings needed for gravy.) Top with main grill grate.
  • Combine oil, salt, and pepper in a small bowl. Rub or brush mixture all over turkey.
  • Place turkey on top grate, directly over roasting pan, and cover with grill lid (keep lid vent open). Every 45 minutes, add 8 unlit briquettes on each long side of roasting pan to keep heat even. (Some grills have a grate with space on the sides that allows for this addition. Otherwise you’ll need a helper to lift the grate with the turkey while you add the coals.) Cook turkey until a thermometer inserted into the thickest part of the thigh (and the stuffing) reads 165 degrees, 2 to 3 hours (about 10 minutes per pound with aromatics, 12 minutes with stuffing). Remove from heat, and let rest 20 minutes before carving.

* Visit website for exact recipe: http://www.marthastewart.com


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