Best Creole Turkey Rub Recipes

Deep Fried Turkey injection - butter creole image

Provided by Scibba

Categories Sauces

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6

2 tablespoons kosher salt (DO NOT USE REGULAR SALT! WILL CLOG YOUR INJECTOR)
2 teaspoons garlic powder
2 teaspoons white pepper (DO NOT USE BLACK PEPPER, WILL CLOG YOUR INJECTOR)
2 teaspoons cayenne pepper
1/2 teaspoon onion powder
1 cup melted butter

Steps:

Melt butter slowly as not to burn.
Add rest of ingredients and mix well.
(I place in a covered bowl and shake vigorously).
Inject into your turkey and allow to sit for one hour or more before deep frying.
HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy!
It worked great!

Nutrition Facts : Calories 167.8, Fat 18.5, SaturatedFat 11.7, Cholesterol 48.8, Sodium 1558, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 0.4

Creole Roast Turkey image

Provided by Leslie in Texas

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (16 lb) whole turkey, room temperature
7 cups jambalaya prepared stuffing (Jambalaya Stuffing )
2 cups rich chicken broth (preferably homemeade) or 2 cups turkey stock (preferably homemeade)
1/2 cup unsalted butter (1 stick)
3 medium garlic cloves, mashed
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried thyme, crumbled
1/2 teaspoon rubbed sage
1/2 teaspoon fresh ground pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice

Steps:

Turkey.
Position rack in lower third of oven and preheat to 325 degrees.
Pat turkey dry.
Gently slide fingers between turkey breast skin and meat to loosen skin.
Rub Creole Butter under skin over breast meat.
Spoon stuffing into cavity, packing firmly. (You may prefer to cook the stuffing separately, if desired, in a large casserole dish.).
Truss turkey and arrange breast side up on a rack in shallow roasting pan.
Roast turkey until juices run clear when thigh is pierced or meat thermometer registers 170 degrees, basting every 20 minutes with pan juices, 3 1/4 to 3 1/2 hours.
Transfer turkey to heated platter, tent with foil and let stand for 30 minutes.
Degrease pan juices.
Set roasting pan with pan juices over medium-high heat; add stock and bring to a boil, scraping up any browned bits.
Boil 5 minutes, thicken with cornstarch or flour slurry if desired and strain into a sauceboat.
Serve turkey, passing pan juices separately.

Nutrition Facts : Calories 1490, Fat 80.2, SaturatedFat 25.4, Cholesterol 482, Sodium 1607.2, Carbohydrate 39.3, Fiber 5.3, Sugar 4, Protein 142.7

Creole Turkey Breast image

Provided by Luvs 2 Cook

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 lbs turkey breast (defrosted)
1/2 cup buttery creole marinade
1 tablespoon garlic powder
1 tablespoon creole seasoning
1 tablespoon olive oil

Steps:

Inject turkey breast with marinade.
Mix garlic powder and Creole seasoning together and set aside.
Rub turkey breast with olive oil. Rub seasoning mixture on outside and inside of breast.
Secure on rotisserie spit OR put breast on a rack in a roasting pan. Roast at 325 degrees appoximately 2 1/2 hours (180 degrees internal temp)OR until juices run clear.

Nutrition Facts : Calories 736.7, Fat 34.1, SaturatedFat 9, Cholesterol 294.8, Sodium 268, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 99.5