Add a major dash of spice to your Thanksgiving table this year.
On Oct. 15, Popeyes announced the return of its fan-favorite Cajun-Style Turkey. The chain’s spice-encrusted Thanksgiving centerpiece aims to help customers “skip the stress” with Louisiana vibes. But, the chain warns, the popular birds usually sell out before Thanksgiving.
The 11- to 13-pound turkeys come pre-seasoned, pre-cooked and frozen. All you’ve got to do on Thanksgiving day is thaw, heat and serve, meaning you’ll have more time to play Scrabble, flag football or whatever holiday festivities you and your loved ones enjoy. The only thing you actually have to worry about is the proper way to carve your bird come Nov. 27.
Popeyes Cajun Turkeys feed between 8 to 12 people, depending on size, and start at $54.99 for in-restaurant pickup and $99 for delivery orders placed through popeyes.com/turkeys (the higher price includes taxes, shipping and handling).
As always, Popeyes is offering sides for the occasion, too: Homestyle Mac & Cheese, Mashed Potatoes with Cajun Gravy and Buttermilk Biscuits — all available for an additional cost either in-store, on its website or app.
Starting now through Oct. 19, the chicken chain will be doling out free Signature Sauces with any purchase. The new sauce is inspired by New Orleans’ Cajun flavors and features bell pepper, celery and onion (aka the holy trinity) with a lil’ heat.
Popeyes is also bringing back its Big Box deal, which offers customers the choice of Signature Chicken or three-piece tenders, two sides, a biscuit and Popeyes new Signature Sauce for $6.
How to Prepare the Cajun-Style Turkey, According to Popeyes:
- Thaw 72 hours in the refrigerator or in cold water, leaving turkey in sealed plastic during thawing. Do not thaw at room temperature. If you do not consume the turkey right after thawing and heating, be sure to store it at 40 F. Do not refreeze after thawing.
- For the cold-water method, fill a container with cold (below 70 F) water and continue to run cold water over the turkey (faucet should be fully turned on and not trickling out) to thaw completely. Ensure the turkey is completely submerged and is continuously under running water for the entire thawing process. Note: Do not allow any portion of the turkey to rise above 40 F when thawing.
- Preheat oven to 375 F. Remove all packaging, reserving juices.
- Place turkey on a rack in a large roasting pan and pour juices into the pan. Cover with aluminum foil, forming a tight seal around the edges of the pan.
- Heat on the lower rack in the oven for 1½ hours.
- Remove the foil and heat the uncovered turkey for 30 more minutes, until the internal temperature reaches 140 F as measured by a meat thermometer inserted into the deepest part of breast meat (not touching the bone).
- Let stand 20 minutes before carving. Save pan drippings for gravy, if desired.
- Be sure to promptly refrigerate turkey leftovers and consume within 3 days. Note: the turkey cannot be refrozen until cooked to a minimum internal temperature of 140 F.
This story first appeared on TODAY.com. More from TODAY:
