That's a good question! Watching the video back it's a little unclear. Slow roast at 325 F covered until 160 then uncovered until 165 if using an air fryer, or bump the temp up to 375 when you roast uncovered if you’re not using an air fryer. For crispier skin, you can go all the way up to 425 once you uncover. Time in the air fryer will vary. 2:45 and 3:08. Enjoy!
I’m going to brine, spatchcock and inject mine with a Cajun butter injection and smoke mine, then finish it to temp in the air fryer for the level up.. 👍🏾
@@TokyoRomano careful with doing both brine and injection. It can add to much salt. Everytime I’ve injected a bird it just leaves pockets of the injection and doesn’t spread very well. Brining then adding seasonings to inside cavity and either under skin or on top of work better imo. Hopefully your way works out for you.
It's the salt? After 24 it increases toughness in meat. So the key is last 12/24 hr brine add salt. But remember to wash it off and pat dry then cook the bird. Also try apple juice or pineapple juice.👍 It really Jacks Up the flavor plus marries the seasonings well! Don't Over Cook It!
dont forget to season underneath the skin, turkey skin has some streachiness to it so u can load under thew skin with all that seasoning so it can peenitrate the meat better
I don’t use olive oil first because it will prevent the seasoning from penetrating the meat. You can use it after rubbing in the seasoning and letting it sit for a minute if you want a crispier skin.
I can’t say for sure. You’ll have to cook it longer with the stuffing inside to be safe, but brining should keep the turkey from drying out as quickly. I wouldn’t recommend it, but if you try it I’m curious to know how it turns out.
We use to get Popeyes Cajun Turkey every Thanksgiving for some years… but now that it has gone up to $99.00 dollars… I guess we will just have to try this… not to mention the popeye’s Cajun Turkey is not completely done… you have to follow the cooking directions to get it all the way done…
I find the texture of the meat changes with a longer brine soak. I prefer the 24hr over the 48hr soak. I find the meat texture kinda “squishy” with the longer soak. But try it to see. Always brine a turkey!
I used a 10 pound turkey and it took close to 3hrs to read 165 internal. Then about another 7 minutes in the air fryer. I probably could have left it in the air fryer a few more minutes, but it was looking good so I took it out.
@@FireEatsAndTreats No way! I’m thinking of using this recipe for a 20 pound turkey im guessing it will take double the time? 😮 Appreciate you responding!
@@chewieLuciano it’s definitely because I slow roasted it at 325. A 20 pound turkey shouldn’t take twice as long. Probably another hour to an hour and a half.
@@FireEatsAndTreats thank you for the information! One more question if its double the size should I be doubling the recipe for brine and cajun seasoning?
I actually DID clean the turkey in the sink with a lemon 🍋, but I decided to leave that part out of the video. I recommend washing the turkey because it does affect the flavor a bit. However, be sure to clean and sterilize any surface that comes into contact with the raw juices!
Trying this today. What temp did you cook it on?
That's a good question! Watching the video back it's a little unclear. Slow roast at 325 F covered until 160 then uncovered until 165 if using an air fryer, or bump the temp up to 375 when you roast uncovered if you’re not using an air fryer. For crispier skin, you can go all the way up to 425 once you uncover. Time in the air fryer will vary. 2:45 and 3:08. Enjoy!
thank you
Turkey came out too good. Thanks for the recipe
Awesome!
Same Bro@@FireEatsAndTreats
Best turkey ever! I smoked mine with apple n cherry. Bomb!!
Great to hear! Glad you liked it.
Made this last year it was delicious. Came back this year to do it again 😁
So glad you made it back again! Enjoy!
Nah msg NOT optional!! hahah! I love that stuff.
lol 😂 me too!
Sadly, I was raised to avoid it because it's "bad" for you. After being corrected by my daughter about the "dangers" of using, I will start using it!
I made this and it was a huge hit. Thank you
That’s great to hear! Thanks for sharing.
Great video!! I Never heard of Popeyes cajun turkey! I'm gonna have to visit Popeyes for some!
It's so good! Glad you enjoyed the video.
Look moist and delish
It tasted as good as it looked.
Yes, Popeyes cajun turkeys are the bomb, so i am all in on this recipe.
I’m glad you were inspired! Enjoy!
Awesome video! Your roasting pan is so beautiful! ✨
Thanks for watching!
Looks amazing!!!!!
Thanks! I’m not just saying this, it WAS FIRE!
@@FireEatsAndTreats Just subscribed. Can't wait to see what's next!
That bird looks delish! Cooking skill levels are impressive and great video production!........ Liked and subscribed!
Thank you so much!
Whaaaaaaaaaaaaaaat!!!!!
yes, yes, yes, yes yes, and yes!!!😅 Love that turkey at Popeyes!! LOL
It’s definitely FIRE! 🔥
It certainly looks fire!!! @@FireEatsAndTreats ❤🔥
can’t wait till Thanksgiving!!! looks looks fire!!
Yes!
Turkey is in the oven cant wait to eat!
You earned a new subscriber
Thanks!
BTW YOU ARE THE BEST COOK
Outstanding - thank you
You’re welcome!
Ok, that’s fire!!! I usually just brine, spatchcock and smoke my turkeys. I’ll have to try this!
This recipe works in the smoker too! No matter how you cook it, I know yours will turn out top notch!
I’m going to brine, spatchcock and inject mine with a Cajun butter injection and smoke mine, then finish it to temp in the air fryer for the level up.. 👍🏾
@@TokyoRomano careful with doing both brine and injection. It can add to much salt. Everytime I’ve injected a bird it just leaves pockets of the injection and doesn’t spread very well. Brining then adding seasonings to inside cavity and either under skin or on top of work better imo. Hopefully your way works out for you.
Love this
Thanks!
Thank You
You’re welcome!
That looks amazing! And thank you for including what to do if you don't have an air fryer! CAN'T WAIT TO TRY THIS!! #nowthatsfire
You’ll be a Thanksgiving HERO! #nowthatsfire
🤣🤣🤣@@FireEatsAndTreats
Good job Demond. Never knew you were a cook.
Thanks Barb!
This looks awesome! I’ll give the 48 hour brine a try next week.
Livin’ on the edge! I like it.
It's the salt? After 24 it increases toughness in meat. So the key is last 12/24 hr brine add salt. But remember to wash it off and pat dry then cook the bird. Also try apple juice or pineapple juice.👍 It really Jacks Up the flavor plus marries the seasonings well! Don't Over Cook It!
Just tell me when the Thanksgiving dinner is and I’m there! 🤤😂🔥
We’re gonna need more chairs! 😂
dont forget to season underneath the skin, turkey skin has some streachiness to it so u can load under thew skin with all that seasoning so it can peenitrate the meat better
Right on! Rub that seasoning in everywhere.
This is definitely better than when I smoked my turkey.
Smoked Turkey is FIRE too!
@@FireEatsAndTreats for sure it is! It might even be worth it to try this recipe but in the smoker. (And with the extra cayenne 😂)
@@raymond9642 ooh, that does sound good! I might have to try that too!!!
Can we get a Popeyes batter recipe?
Great idea! I’ll have to do some research on that.
Always wanted to try Popeyes turkey let me tell my mama no smoke turkey I want the Popeyes turkey lol
lol…Popeyes turkey is FIRE, but you better let Mama have her smoked turkey too!
When you apply the seasoning to you use olive oil first on the skin?
I don’t use olive oil first because it will prevent the seasoning from penetrating the meat. You can use it after rubbing in the seasoning and letting it sit for a minute if you want a crispier skin.
Looks yummy! Do you think it would work well with stuffing inside? I have family that will insist on there being stuffing in it lol
I can’t say for sure. You’ll have to cook it longer with the stuffing inside to be safe, but brining should keep the turkey from drying out as quickly. I wouldn’t recommend it, but if you try it I’m curious to know how it turns out.
Didn't know Popeyes did turkey, their chicken is the best. The closer to New Orlean, the better it gets, right to Canal Street.
I’ve actually had Popeyes Chicken in New Orleans. It was FIRE!
I've been saying this for years! 💯
Yeah ... check the prices
@@hawghawg381 I have, crazy isn't it. It would be a one time thing for me.
We use to get Popeyes Cajun Turkey every Thanksgiving for some years… but now that it has gone up to $99.00 dollars… I guess we will just have to try this… not to mention the popeye’s Cajun Turkey is not completely done… you have to follow the cooking directions to get it all the way done…
So you doing Thanksgiving Right!
We all are…lol! 😂
I find the texture of the meat changes with a longer brine soak. I prefer the 24hr over the 48hr soak. I find the meat texture kinda “squishy” with the longer soak. But try it to see. Always brine a turkey!
Thanks Mike, that’s some good info! I may just stick to 24 hours.
BRO YOU HIT 1K SUBS
🙏🏾
Luv it!!! 🤗 Looks delicious fam...
*I believe there is an "INJECTION" process as well.
if I'm not mistaken? 🤔
I'll do this with a chicken also... 😜
I think you’re right that Popeyes injects their marinade. I decided to go with a brine for more even control over the flavors penetrating the meat.
Their EXSPENSIVE🤑
They are expensive, but soooo GOOD! 😋
Well I known how I'm making the Turkey this year
Right on! Let’s go!
So , i never heard you say how it compares to the popeye turkey? You said its good, but is it popeyes... good?
It’s definitely in the “Popeyes Good” ballpark! It’s not an exact copy, but I was surprised at how close I got.
What was the total cook time and how big was the turkey you used?
I used a 10 pound turkey and it took close to 3hrs to read 165 internal. Then about another 7 minutes in the air fryer. I probably could have left it in the air fryer a few more minutes, but it was looking good so I took it out.
@@FireEatsAndTreats No way! I’m thinking of using this recipe for a 20 pound turkey im guessing it will take double the time? 😮 Appreciate you responding!
@@chewieLuciano it’s definitely because I slow roasted it at 325. A 20 pound turkey shouldn’t take twice as long. Probably another hour to an hour and a half.
@@FireEatsAndTreats thank you for the information! One more question if its double the size should I be doubling the recipe for brine and cajun seasoning?
Yes. I would double it to make sure you have enough brine to completely submerge the turkey without adding too much water.
Can you regular fry it?
Yes, just be safe!
@@FireEatsAndTreats Thank you,I'm using the Butterball indoor fryer
Are they $99 this year
Yes they are!
😮
#fire
Hummmmm,so u don’t clean that turkey before the brine process smh😮😮😮😮😮😮
I actually DID clean the turkey in the sink with a lemon 🍋, but I decided to leave that part out of the video. I recommend washing the turkey because it does affect the flavor a bit. However, be sure to clean and sterilize any surface that comes into contact with the raw juices!
Always one hater
Why would you do all this extra just show us how to do the damn thing
What do you mean?