Creole Jambalaya Rice Dinner Mix 
Creole Style Butter Marinade 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis is not your average turkey. This Cajun Jambalaya Stuffed Roasted Turkey by @mydiaryofus is a triple flavor bomb thanks to Tony’s injectable butter marinade, the compound butter with Tony’s seasoning and the delicious Tony’s jambalaya rice mix made into stuffing. It’s a true holiday treat!
Shop Tony's Flavors In This Recipe
Ingredients
-
1 Whole Turkey, About 12 Pounds
-
1 Box Tony’s Jambalaya Rice Dinner Mix
-
1/2 Pound Andouille Sausage
-
1 Bottle Tony’s Creole-style Butter Injectable Marinade
-
1/4 Cup Tony’s Original Creole Seasoning
-
1 Cup Unsalted Butter, Room Temperature
-
6 Whole Carrots
-
4 Celery Stalks
-
1 Onion
-
2 Cups Chicken or Turkey Stock
- Clear
Directions
- Sauté andouille sausage and make Tony’s Jambalaya Rice Dinner Mix according to box directions and then mix with sausage. Set aside.
- Preheat oven to 425°F.
- Mix butter and Tony’s Original Creole Seasoning together.
- Remove giblets from the turkey and let it rest at room temperature for 45 minutes to one hour. Pat the turkey dry with paper towels.
- Assemble the Tony’s Butter Injectable Marinade injector and then inject the turkey in several spots throughout, including the breasts, thighs and legs.
- Season the outside of the turkey, including under the skin on the turkey breasts, liberally with the butter mixture. (This can be done the night before as well and left in the refrigerator uncovered.)
- Stuff the seasoned turkey with the prepared jambalaya mixture and then tie the legs together to help the turkey to cook evenly and keep the jambalaya inside. Place the carrots, onions and celery into the bottom of a roasting pan and then place the turkey on top of the veggies and add stock to the bottom of the pan, beginning with half of the stock and adding more throughout cook time if needed.
- Roast the turkey at 425°F for 30 minutes and then reduce the heat to 350°F to continue cooking.
- Baste the turkey with the drippings after the first hour every 45 minutes until the internal temperature is 160-165°F and then let the turkey rest at least 20 minutes before slicing.
- Serve the turkey alongside the jambalaya rice mix and other desired side dishes.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe