1. Headline
  1. Headline

Video: Cook up a Cajun turkey

  1. Closed captioning of: Cook up a Cajun turkey

    >> back with more of "today" right after this. ?

    >>> time to take you into today's holiday kitchen for a cajun thanksgiving.

    >> if you're looking for something a little different to do with your turkey, chef jimmy has your recipe. owner of the seventh heaven in chicago. i know you do a couple of secret things . one of them involves these cubes of butter.

    >> a lot of butter.

    >> what do we do with those?

    >> i like to take the butter and kind of put it under the skin. it's kind of forcing the breast to be nice and moist.

    >> you just shove it right in there?

    >> right in there.

    >> obviously you're adding a whole bunch more calories to a very lean bird.

    >> before we put the stuffing in, we throw some more butter inside.

    >> what does it do when you put it in between the skin and --

    >> because then it's just like basting the white meat there. it's so good.

    >> okay.

    >> and then we're going to take a little bit of creole seasoning. put a little bit on there.

    >> what is that you're putting on there?

    >> put a little bit over for you guys. a little bit of creole seasoning. i like that. i like that.

    >> got any cheese? just kidding.

    >> i tell you what, butter and cheese are good things. that was the last segment.

    >> yeah.

    >> a little bit of jamaican jerk seasoning also. we're doing a little twist on it this time.

    >> jamaican jerk seasoning.

    >> and then we're going to take some jerk marinade.

    >> and where do you get this stuff?

    >> i have a recipe for it, otherwise any grocery store will have it.

    >> you're basically making a jerky.

    >> yeah. look at that. very nice.

    >> i'm enjoying this.

    >> nice to touch the bird, you know? it's a good thing.

    >> now, at this time kind of the secret where you're going to get an always perfectly brown bird, we take a little kitchen bouquet , just --

    >> that's the stuff you use on meatloaf. it gives you like a little crust.

    >> what is that?

    >> it's the best stuff. it gives it like a crust, doesn't it? called kitchen bouquet . it's the best stuff.

    >> you rub it in?

    >> you just rub that in. and you're going to get a fantastically brown turkey every time.

    >> and don't forget the legs, right? and underneath --

    >> you want to bake this --

    >> how long?

    >> 15 minutes a pound. you want to bake this under some carrots. a little butter on top.

    >> you've got a lot of butter going on.

    >> it's perfect.

    >> all right. my turkey's very happy.

    >> we're not doing a lost weight segment after this, are we?

    >> no. then the front?

    >> come around the front. let me get my hands a little cleaner. perfect. perfect. even more perfect. we take that. and then we've made some jamaican jerk cream sauce , kind of a twist on a regular --

    >> look how beautiful.

    >> that's so delicious.

    >> that's gorgeous.

    >> are we going to take a bite of that or no?

    >> definitely.

    >> so you're going to put this sauce on top of that?

    >> right.

    >> what did you say this is?

    >> that's cornbread stuffing --

    >> the juice oozing out of that.

    >> look at that.

    >> this is the real deal.

    >> come on.

    >> is it great?

    >> oh, my gosh. that is so moist.

    >> isn't that nice? and then we'll take a little bit of our --

    >> you're putting more stuff on it?

    >> the country gravy. oh, my gosh. you've got collard greens .

    >> i'll take it right like that. just right there.

    >> perfect.

    >> sweet potatoes . we have some red beans and --

    >> tell us about this one.

    >> this is kind of a different take. this is turkey and wild mushroom etoufee with sweet potato polenta.

    >> you're killing me.

    >> where's the recipe for that?

    >> it's secret.

    >> he won't give us the recipe.

    >> i have it on seven.com, and it will be there for you.

    >> hoda, you are going to die.

    >> i probably will. mm!

    >> the crew can't wait till we leave and they can scavenge --

    >> delicious.

    >> heavenonseven.com?

    >> yes.

    >> heavenonseven.com. we'll be right back with more of "today" on nbc. ?q@a@w

    >>> so we forgot to say that yesterday we went back

TODAY recipes
updated 11/19/2009 11:02:57 PM ET 2009-11-20T04:02:57

Recipe: Jimmy Bannos’ Jamaican Jerk Thanksgiving Turkey with Jerk Cream Sauce

  • 1 15-18 lb Turkey
  • 2 lbs Plugra butter (or other European style high-fat content butter)
  • 2 Tablespoons Angel Dust Cajun Seasoning (recipe follows)
  • 2 Tablespoons Jamaican Jerk Seasoning (recipe follows)
  • 1 Cup Jamaican Jerk Marinade (recipe follows)
  • 1 teaspoon Kitchen Bouquet
  • Jerk Cream (recipe follows)

The night before roasting the turkey, rub the bird with the Jerk Marinade, inside and out.  Rub the outside with Angel Dust and Jamaican Jerk Seasoning. Refrigerate overnight.

Cut one pound of butter into cubes. Carefully work your fingers between the skin and the meat of the breast. Work butter cubes in between and distribute evenly.

Melt the last pound of butter, stir in the Kitchen Bouquet.  Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.

Place the turkey into a preheated 450 degree oven and roast for one hour uncovered.  After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.

Recipe: Angel Dust Cajun Seasoning

  • 3 tablespoons Hungarian paprika
  • 1 1/2 tablespoons Spanish paprika
  • 5 teaspoons salt
  • 1 1/4 teaspoons dried thyme leaves
  • 1 1/4 teaspoons dried oregano
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder

In a small bowl, combine all ingredients. Use as needed and store in an airtight container for up to 2 months.

Recipe: Dry Rub Jerk Seasoning

  • 2 Tablespoons onion powder
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground thyme
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground habanero chile powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Hungarian paprika
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Combine all the ingredients in a small bowl.  Store in an airtight container.  The mix can be kept for up to two months.

Recipe: Jimmy's Jamaican Jerk Marinade

  • 2 Tablespoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup sliced green onions, white and green parts
  • 1 Tablespoon seeded, chopped habanero chile
  • 1 1/2 teaspoons minced garlic
  • 2 Tablespoons fresh thyme leaves
  • 2 Tablespoons freshly squeezed Key Lime, or regular lime juice
  • 2 Tablespoons canola oil
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon dark rum
  • 1 1/2 teaspoons peeled, grated fresh ginger
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons cane syrup or light molasses
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon dark brown sugar
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon habanero hot pepper sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes

Prepare the marinade by adding the allspice, nutmeg, cinnamon and cloves to a small skillet.  Heat the spices over medium-low heat for 45 to 60 seconds, stirring frequently.  Transfer to a coffee grinder and grind to a fine powder.  Put the spice mixture and the remaining ingredients in to a blender and puree into a thick paste.  Store in a covered container and refrigerate for up to a week.

Recipe: Jerk Cream Sauce

  • 2 1/2 cups Heavy Cream
  • 1 Tablespoon Jimmy’s Jamaican Jerk Marinade (recipe follows)
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon Roasted Garlic Puree (recipe follows)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Hungarian Paprika
  • 1/4 teaspoon Spanish Paprika
  • 1/4 teaspoon Chile Powder
  • 1/8 teaspoon Angel Dust Cajun Seasoning (recipe follows)
  • 1/8 teaspoon Freshly Ground Black Pepper
  • 1/8 teaspoon Ground White Pepper
  • 1/8 teaspoon Crushed Red Pepper Flakes
  • 2 Tablespoons Unsalted Butter, chilled and cut in pieces

Combine all ingredients in a medium saucepan over high heat.  When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally for 15 minutes.  Strain the sauce through a fine mesh strainer, return it to the saucepan and stir in the butter.  Set aside.

Recipe: Roasted Garlic Mashed Potatoes

  • 1 1/2 pounds small Yukon Gold potatoes
  • 1 cup heavy whipping cream
  • 4 tablespoons unsalted butter
  • 1 tablespoon Roasted Garlic Puree (recipe follows)
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground white pepper

Scrub potatoes. Boil in salted water for 30 minutes.  Drain. Cool slightly until potatoes can be handled comfortably, then peel and transfer to a large bowl. In a small saucepan, heat the cream, butter, and garlic puree until mixture just comes to a boil. Pour over the potatoes while mashing with a potato masher. Season with salt and pepper. Serve immediately.

Recipe: Collard Greens

  • 4 pounds fresh collard greens
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups diced yellow onion
  • 2 tablespoons Roasted Garlic Puree
  • 1 tablespoon seeded, minced jalapeno
  • 1 cup shredded pickled pork
  • 1/2 cup diced tasso ham
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon dark brown sugar
  • 1/4 teaspoon Angel Dust Cajun Seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 3 cups water
  • 1 cup bottled Italian dressing

Wash the collard greens several times in a large quantity of water; drain well. Pull the thick center core out of each leaf and discard; tear leaves into medium-sized pieces. Heat the oil in a large Dutch oven over high heat; sauté the onions until soft, about 3 minutes. Add the garlic puree and jalapeno and cook another minute. Add the pork and ham, and brown for 3 minutes.  Mix in the vinegar, sugars, Cajun seasoning, salt, red pepper flakes, and ground black and white peppers, stirring to coat the onions and meat. Add the greens, water, and dressing to the pot. Toss the greens as they begin to cook down and the liquid comes to a boil. Cover and reduce the heat to medium-low and simmer for 1 hour and 25 minutes.


Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments