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Cajun-Injected Spicy Turkey Recipe

Cajun-Injected Spicy Turkey

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Average Rating:

Total Reviews: 33

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  • on November 20, 2012

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    I use this recipe every year to rave reviews. I leave out all of the salt, much too salty for us, and I use a Hefeweisen beer. I've used different beers each year and the Hefeweisen made the best marinade! We inject it 24 hours before cooking and again in the morning. We use a cajun spice rub under and over the skin before rubbing the oil on the skin and putting it in the turkey fryer. Thanks Emeril!

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  • on November 18, 2012

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    This will be my 4th year using this recipe and it's to die for! I even used this recipe when it was my first time cooking a turkey and it still turned out great. I highly recommend this for beginners or any level. Last year I cooked at 28 pound turkey for my friends and one was nervous and thought it would turn out dry but this recipe will not fail you. The turkey comes out VERY moist and flavorful, people will rave about!!!

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  • on November 17, 2012

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    Made is last year for the first time and making it again this year! I do two small turkeys each year, one cajun and one original. Very easy and tasty!!!!!

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  • on December 24, 2011

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    I have used this recipe 4 times now, and every time everyone is in complete heaven. It is loved so much that I am in charge of the turkey for a friend's holiday party. My boyfriend thinks it makes the turkey taste like andouli sausage! I inject it the night before though, so it really has a chance to absorb all of the juices; it's fantastic!

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  • on November 20, 2011

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    LOVE! I'm known in the family for not knowing how to cook. But I must say I received major raves on this turkey dish for the last 2 years running. I've been nominated to prepare the turkey again.

    Perfect holiday bird....

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  • on November 14, 2011

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    Great tasting Turkey..My husband loved it.

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  • on October 17, 2011

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    Made this turkey last year, and it was raved about for six months. It is a lot of work when doing a ginormous bird (which is what mine was, but it is 100% worth work and the wait. Making it again this year.

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  • on July 14, 2011

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    It was my first time cooking Thanksgiving (2010 dinner for my family and I came upon this recipe. I have to say, I was a bit nervous that it wouldn't come out right because I've heard so many horror stories about turkeys. My family LOVED this recipe!! It was SOOOO easy to make and my turkey came out so moist! I cooked it again for Christmas and it came out even better! Looks like I mastered the art of turkey cooking thanks to Emeril. I'll be using this recipe for many Thanksgivings and Christmases to come. YOU MUST TRY THIS!!!

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  • on December 29, 2010

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    My family likes to have a theme assigned to Christmas Dinner. This year's theme was Cajun Christmas. I tried Emeril's spicy cajun turkey and Wow! It was tender, juicy and just the right spicy. We couldn't get enough of it and the leftovers are spectacular. I could not find the liquid shrimp/crab boil, so I !bought the regular and made it a concentrate. It worked out fine. I later found the Louisiana brand of liquid crab boil at Gander Mountain and may try it next time. Thanks Emeril for a great recipe

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  • on December 20, 2010

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    I had never made a turkey before and I was really excited about it. I received many compliments on my first turkey and I was told by my guests that "it was the best turkey they have ever eaten." Some said they "don't like turkey at all, but now they do." All thanks go to the chef. Thank you so very much

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