Can you believe Thanksgiving is right around the corner? This month has flown by – well really, this YEAR has flown by! I am so excited to head to Tampa this upcoming week with Eric and the boys to see family and celebrate Thanksgiving! If you haven’t already, be sure to download the Thanksgiving thankfulness printable to reflect on all you have to be grateful for this week with your friends, spouse, and kids! A big thanks to OXO for partnering with me on this post!
This is the FIRST time Eric and I have EVER cooked a turkey. Our small group had a “Friendsgiving” and we volunteered for the turkey. Eric definitely had the mindset of “go big or go home” because this recipe was no easy feat. It is a 3-part recipe including ingredients and instructions for cooking the turkey, an injection, and homemade gravy! While it might have been time-consuming and complex, it sure was DELICIOUS!
We also used some cooking products from our OXO that really helped simplify some of these steps. We loved using the OXO Silicone Roasting Rack to set the turkey on in the roasting pan which helped elevate the turkey above the fat and liquid for healthier cooking and more even cooking since it promotes air flow! Um yes please! Need to make as many healthy choices as possible amidst the indulgences of Thanksgiving!
Next, we used the OXO Flavor Injector to add a marinade into the meat. It makes for juicy, flavorful turkey. We used this to inject all the delicious Cajun flavors!
When it came time to prep the gravy, we used the OXO Good Gravy Fat Separator which blew my mind for a easy way to simplify and make your recipes a little healthier!!! It easily separates fat for lighter gravies and can even be used on soups and sauces. You pull the trigger on the handle to release the cooking liquid from the bottom and leave fat behind.
Lastly, the OXO Thermocouple Thermometer was a HUGE help in figuring out if our turkey was cooked or not! The thermometer reads temperatures in 2-3 seconds with an accuracy of +0.9 degrees. Once we knew our bird was cooked, the OXO Poultry Shears were perfect for trimming.
1 Tbsp Smoked Paprika
1 ½ Tsp Garlic Powder
1 ½ Tsp Onion Powder
1 Tsp Cayenne Pepper
1 Tsp Dried Thyme
Kosher Salt & Freshly Ground Black Pepper
1 14-Pound Turkey, Giblets Removed, Washed, and Dried
Extra-Virgin Olive Oil, for Drizzling
Fresh Thyme, for Garnishing
Cajun Turkey Injection Recipe
1 Cup Lemon Juice
½ Cup Olive Oil
½ Cup Butter, Melted
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
2 Tbsp Cajun Seasoning
1 Tsp Tabasco
1 Tsp Cayenne Pepper
¼ Cup Fat Skimmed from Drippings
¼ Cup All-Purpose Flour
2 Cups Drippings
1 Tablespoon Butter or Heavy Cream
Salt and Pepper to Taste
- Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon of salt, and 1 ½ teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey’s skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
- Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey on a roasting pan. Drizzle the outside of the turkey with a few teaspoons of olive oil and sprinkle with salt and pepper.
- Take the injection recipe and using the OXO Flavor Injector, add the juice into the main area of the turkey.
- Roast the turkey about 3 hours or until the thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.
- While the turkey is resting, begin making the gravy. Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour become one. Continue stirring until the flour browns slightly – this typically takes 4-5 minutes.
- If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot. (If you have less drippings than the recipe calls for, supplement with turkey broth or chicken broth.)
- Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
- Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step…stir in one tablespoon of butter or heavy cream.
- Serve hot with your turkey!
What is your favorite Thanksgiving recipe? Be sure to leave a comment and let me know!
This is a sponsored post written by me on behalf of OXO.
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