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Spice Up Thanksgiving With Cajun Turkey From Popeyes(R) Chicken & Biscuits

October 1, 2007

ATLANTA, Oct. 1 /PRNewswire/ — Popeyes(R) Chicken & Biscuits spices up this year’s Thanksgiving dinner with its succulent Cajun Turkey, influenced by the low-country combination of French and Southern cuisine. Cajun-style cooking has grown in popularity as a flavorful alternative that is sure to add Louisiana-style zest to the traditional holiday meal.

(Photo: http://www.newscom.com/cgi-bin/prnh/20071001/CLM160 )

Beginning Nov. 1, customers can order a fully cooked Popeyes Cajun Turkey at participating restaurants while supplies last. Each turkey is infused with Popeyes’ special Cajun spice blend, flavoring the bird deep to the bone, and then encrusted with another spicy Cajun seasoning to seal in the savory flavor of the meat. The turkeys are flash fried to create a delicious, crispy coating and then slow roasted to perfection.

“In Louisiana, Thanksgiving isn’t Thanksgiving without a delicious Cajun Turkey on the table,” said Kirk Waisner, Popeyes vice president of menu development. “We’re excited to once again offer our customers the chance to enjoy this delicious bayou delight at their own holiday celebrations.”

Popeyes Cajun Turkeys weigh approximately 12 to 14 pounds and feed eight to 10 people. Customers can locate a restaurant in their area selling Popeyes’ authentic Cajun Turkeys by visiting http://www.popeyes.com/ after Nov. 1.

At-home chefs also can visit the Popeyes Web site at http://www.popeyes.com/heritage.php for an easy-to-follow recipe to make Cajun Turkey from scratch as well as many delicious side items including Stuffed Mashed Potatoes, Green Bean Casserole and Oyster & Buttermilk Biscuit Holiday Dressing.

About Popeyes Chicken & Biscuits

Founded in 1972 in New Orleans, Popeyes is a leader in the New Orleans segment of the foodservice industry and is the world’s second largest quick- service chicken concept. As of July 5, 2007, Popeyes had 1,878 restaurants in the United States, Puerto Rico, Guam and 23 foreign countries. For more information, visit Popeyes Chicken & Biscuits’ Web site at http://www.popeyes.com/.

                     At-Home Recipe Cajun Fried Turkey                                 Serves 6-8   Ingredients:   3 tablespoons        Salt   3 tablespoons        Black pepper   1 tablespoon         White pepper   2 tablespoons        Cayenne pepper   1 pound              Butter   1                    10-12 pound whole turkey   1 recipe             Seasoning mix (see recipe below)   5 gallons            Peanut oil   1                    Meat injector needle, available at cooking stores   1                    Outdoor propane burner   1                    7-10 gallon pot with basket or rack   1                    High quality candy thermometer     Cajun Turkey Seasoning Mix    Ingredients:   8 tablespoons        Kosher salt   8 tablespoons        Garlic pepper   8 tablespoons        White pepper   2 teaspoons          Cayenne pepper   1 teaspoon           Onion powder    Directions:  

Combine all ingredients into one bowl. Use mixture to sprinkle and rub onto the outside and inside of the turkey for extra flavor.

   Preparing the Cajun Turkey   Directions:   1.  Important note before you begin: To identify the correct amount of oil       to use in your pot, place the turkey in the pot before adding       seasoning and add water until the turkey is covered. Measure the       amount of water and use a corresponding amount of oil.  Dry the pot       thoroughly of all water before placing the oil in the pot.   2.  Combine the salt, black pepper, white pepper, cayenne pepper and       butter together in a sauce pan.  Heat until the butter is melted and       all ingredients are well blended.   3.  Allow the mixture to cool to about 100 degrees F and pour it into an       injector needle. Inject the turkey, making sure to infuse all of the       thick areas such as the breast and legs.   4.  Take out the turkey neck and giblets and set aside.  Wash the turkey       well with cold water and pat dry completely with paper towels. Be sure       to dry both the inside and outside of the turkey.   5.  Place the turkey in a large pan and rub the inside and outside of the       turkey with 1/2 of the seasoning mix.  Do not truss or tie legs       together.  Cut off the wing tips and plump little tail so they do not       get caught in the fryer basket.  Cover the pan and store it in your       refrigerator overnight.   6.  Place the outdoor gas burner on a level dirt or grassy area.  Never       fry a turkey indoors, in a garage or in any structure attached to a       building.  Do not fry on wood decks, which could catch fire, or       concrete, which could be stained by any oil spills. Also, have a fire       extinguisher on hand as an added safety device.   7.  Add oil to a 7-10 gallon pot with a basket or rack. Heat the oil on       medium-high setting until it reaches 325 degrees F (this should take       approximately 20-40 minutes).   8.  Place the turkey head down in a basket or on a rack.   9.  When the deep-fry thermometer reaches 325 degrees F, slowly and       carefully lower the turkey into the hot oil.  The oil level will rise       from the frothing caused by the moisture from the turkey but will       settle in about 1 minute. (Important: Wear oven mitts/gloves, long       sleeves, heavy shoes and even glasses.  Also be sure to have two       people assisting to lower and raise the turkey in and out of the pot.)   10. Check the oil temperature right away and increase the flame to       maintain 325 degrees F oil temperature.   11. Cook the turkey about 3-4 minutes per pound, or about 35-42 minutes       for a 10-12 pound turkey. Heat must be monitored and regulated at all       times, so never leave the pot unattended.   12. When the turkey is cooked (measured with a thermometer: 170 degrees F       in the breast or 180 degrees F in the thigh), carefully remove it from       the hot oil.  Let the turkey drain for a few minutes.  Also, be sure       to let the oil cool completely before storing or disposing it.   13. Remove the turkey from the rack and place it on a serving platter.       Immediately sprinkle turkey with the remainder of the seasoning mix.       Allow the turkey to sit for 20 minutes before carving for your holiday       feast!  

Photo: NewsCom: http://www.newscom.com/cgi-bin/prnh/20071001/CLM160AP Archive: http://photoarchive.ap.org/AP PhotoExpress Network: PRN17PRN Photo Desk, photodesk@prnewswire.com

Popeyes(R) Chicken & Biscuits

CONTACT: Katie Lennon, Pierson Grant Public Relations, +1-954-776-1999ext. 240, klennon@piersongrant.com, or Jackie Tate, Popeyes(R) Chicken andBiscuits, +1-404-459-4660, jackie.tate@popeyes.com

Web site: http://www.popeyes.com/http://www.popeyes.com/heritage.php




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