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Cajun Roast Turkey (or Chicken)

A tasty Cajun recipe that will work with any fowl and makes a juicy bird dish. Slice and enjoy with mashed cheesy garlic potatoes.

Cajun Roast Turkey (or Chicken)

    Turkey Prep
  • 1 8 lb chicken, capon or small turkey (this would be great for duck too)
  • 2 lemons
  • 2 cloves garlic, smashed
  • 2 Tbsp butter
    Sauce Goddess Cajun Blend
  • 2 Tbsp BBQ Sweet Heat seasoning
  • 2 Tbsp dry thyme
  • 1 1/2 Tbsp dry oregano
  • 1 tsp coarse ground black pepper
  • 1 tsp paprika (Hungarian hot if you want it spicy)
  • 1 tsp salt

  1. Preheat oven to 350. Use the lowest rack in your oven, so you may want to remove one rack before you heat the oven.
  2. Mix dry rub together in a small bowl.
  3. Place 1 tsp of spice blend under the skin of each breast.
  4. Liberally rub the skin of the entire bird with the butter.
  5. Rub remaining spice all over the entire bird and sprinkle a bit into the cavity.
  6. Slice lemons in half.
  7. Place lemons and smashed garlic into the cavity.
  8. Place bird on a roasting rack BREAST SIDE DOWN, taking care to make sure the lemons don’t fall out. You may need to orient the opening up more depending on how your bird was butchered.
  9. Fill the pan with one cup of water (this helps steam the bird a bit and make for easier clean up.
  10. Bake until a thermometer inserted into the thigh reads 160. Remove from the oven and cover with foil to rest until thermometer reads 165. This resting time helps with the juiciest bird you can have.

Cooking time will be 2 - 2 1/2 hours depending on the size and temperature of the bird at time of prep.

Prep Time: 10 minutes - Cook Time: 2 hours ; Yield: 6-8 servings

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Smoked Turkey Enchiladas

Smoked Turkey Enchiladas

The smoky flavor of the turkey really adds an extra dimension to a traditional enchilada. This isn't spicy hot, so if you want to add a little heat throw in some jalapenos.

  • 4 cups smoked or cooked turkey (or chicken)
  • 6 flour tortillas
  • 3 cups of cheddar cheese grated
  • 2 Tbsp sour cream
  • 1 large can of enchilada sauce (green or red)
  • 1 Tbsp Latin Heat spice rub

  1. In a large bowl combine ½ cheese, turkey, sour cream and Latin Heat.
  2. Pour ½ cup of enchilada sauce in a 9x13 baking dish. Spread to evenly cover the bottom of the pan.
  3. Place one tortilla on a flat surface (cutting board or prep space).
  4. Across the middle of the tortilla, place 1/6 of the turkey mixture, like a log end to end.
  5. Spoon 1 Tbsp of sauce onto the turkey mixture.
  6. Roll tortilla up like a tube and carefully place in the 9x13 pan, folded side down in the sauce.
  7. Repeat until all tortillas are filled and in the pan.
  8. Top with remaining sauce and cheese.
  9. Cover and bake for 20 minutes at 350.
  10. Remove cover and bake for another 10 minutes to brown the cheese.

Prep Time: 30 minutes - Cook Time: 30 minutes ; Yield: 6 servings

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Turkey Vegetable Soup

This isn’t the chicken soup that inspired Andy Warhol. A flavorful recipe that works for either chicken or turkey, so try it out with both to see which is your favorite.

Turkey Vegetable Soup

  • 3 cups diced turkey
  • 2 carrots, diced
  • ½ red bell pepper, diced
  • ½ cup green onion, diced
  • 1 cup corn
  • 3 cups kale (or other greens)
  • 6 cups chicken or turkey broth (made from your turkey carcass)
  • 1 Tbsp Original Super Chunk
  • 1 small sprig of fresh rosemary, thyme and/or sage
  • Salt and pepper to taste

  1. In a large soup pot sauté veggies (except corn) for 3 minutes in olive oil and Original Super Chunk.
  2. Add broth, herbs and continue cooking.
  3. Add turkey and corn.
  4. Continue cooking. Add salt and pepper as needed.
  5. Remove herbs and serve.

Options- add noodles or more veggies as desired

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6-8 servings

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Big and Tangy Turkey Black Bean Chili

  1. Chop and cook onion and bell pepper over medium heat until tender.
  2. Combine ingredients all ingredients in pot and warm on low for 30 minutes.

- Cook Time: 45 minutes ; Yield: 6-8 servings

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Sticky Sweet BBQ Turkey Melts

Try this leftover turkey inspired creation instead next time you are craving a grilled cheese.

  • 4-6 slices of bacon (cooked)
  • 1 cup of Sauce Goddess Sticky Sweet Grill Glaze
  • 2 cups of chopped turkey
  • Small amount of butter
  • 4 slices of your favorite sandwich bread
  • 1 sliced medium tomato
  • Several slices of your favorite cheese

  1. Chop up cooked bacon slices.
  2. Mix Sticky Sweet Grill Glaze with chopped turkey.
  3. Combine BBQ turkey with bacon in sauce pan and cook on low about 10 minutes.
  4. Butter one side each of two pieces of sandwich bread.
  5. On non-buttered side of one piece of bread layer BBQ turkey, tomato and cheese then top with other piece of bread with butter side facing out.
  6. Cook in a skillet, grill pan, or Panini press until golden brown and cheese is melted.

Prep Time: 10 minutes - Cook Time: 25 minutes ; Yield: 2 servings

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Sweet and Spicy Turkey and Gorgonzola Sandwiches

Sweet and Spicy Turkey and Gorgonzola Sandwiches

Looking for a way to use up that holiday leftover turkey? This hearty BBQ sandwich is a quick and easy tasty option to dry turkey and mayo on toast.

  1. Mix Sweet and Spicy Grill Glaze with chopped turkey.
  2. Set stove on low, warm the glaze and turkey for 30 minutes until fully barbecued.
  3. Mix softened butter with Gorgonzola until creamy.
  4. Toast buns to make it easier to spread cheese mixture.
  5. Slather creamy cheese spread on a toasted bun then pile on BBQ turkey.

- Cook Time: 45 minutes ; Yield: 2-4 servings

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Moist Roasted Turkey

This recipe for Turkey is fool proof using our own Sauce Goddess Thanksgiving Roasting spice blend. Use this spice blend to season your turkey and for our dressing recipe.

Moist Roast Turkey

  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp Dry Rosemary
  • 2 Tbsp Dry Sage (rubbed)
  • Grind this up in a food processor, primarily to grind up the rosemary
  • 1 cup chicken stock

  1. Preheat the oven to 350.
  2. Prep the bird by removing all the "parts" from the inside. Make sure the cavity is completely clear in both the neck area and body.
  3. Sprinkle inside the bird with 1 tsp of the spice blend listed above. Carefully place rub under the skin of the breast and thigh area. This will give wonderful flavor once the bird begins to heat up.
  4. If you don't put stuffing in the bird you might try using sliced lemons or sprigs of fresh rosemary and thyme along with smashed garlic cloves.
  5. Pour 1 cup of chicken stock into the roasting pan.
  6. Place the turkey on the roasting rack, breast side down. This will not produce a beautiful bird. It will, however, be the most MOIST breast meat you have ever had.
  7. Liberally butter the outside of the bird. Tent with foil and place in the oven.
  8. Bake at 350 for 15 minutes per pound (1 hour for every 4 pounds). A 20 pound turkey will take at least 5 hours. Every oven is different, so be sure to test the temperature of the bird BEFORE it gets overdone, so 1 hour before the turkey is done, check the temperature. The best place to check the temperature by putting the thermometer into the thigh but be careful not to hit the bone. The bone will give a false temp. If it's already at 165-170 degrees, it's done. If the temperature is less than 165 degrees continue cooking.

Cooking and serving sizes depend on the size of the turkey.

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