Cajun-Injected Spicy Turkey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
- 1/4 cup apple cider
- 3/4 cup honey
- 1 (12-ounce) bottle beer
- 1 tablespoon salt
- 1 tablespoon ground allspice
- 1/2 cup Creole seasoning
- 1/4 teaspoon cayenne
- 1/2 cup olive oil
- 1/4 cup finely minced garlic
- 1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 to 2 cups chicken broth, as needed for bottom of roasting pan
Make the marinade by combining the 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 turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
Season the injected turkey well both inside and out with the 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 degrees 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 degrees 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.
* 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.
Recipe courtesy Emeril Lagasse, 2007