This Thanksgiving, prepare dinner “Louisiana fast.”
On Oct. 16, Popeyes announced the return of its spice-forward Thanksgiving centerpiece, the Cajun-Style Turkey. And for the third year in a row, it’s available for delivery.
The Big Easy-inspired bird is now available for preorder or for pickup in-store, offering to take the stress out of preparing and roasting a turkey with extended family all up in your house.
Popeyes says its holiday birds average at around 11 to 13 pounds and feed between 8 to 12 people. It costs $99 (including shipping, plus sales tax) for online delivery orders.
Hand-rubbed and infused with Popeyes’ signature blend of “bold” and “zesty” Louisiana-style seasonings, the Cajun Turkey arrives frozen but precooked, so all you have to do is thaw, heat and serve. The only thing you actually have to worry about is the proper way to carve your bird come Nov. 28.
Customers who opt for the delivery option should visit the.cajunfix.popeyes.com and expect to receive their turkey one to three business days after it’s shipped.
If you’d rather not shell out $100 but can’t imagine Thanksgiving without Popeyes’ poultry, picking it up yourself could save you some money. The Cajun-Style Turkey starts at $54.99 for in-store orders, but pricing varies by location. Before heading out to pick one up, though, Popeyes recommends customers contact their nearest location to ask about availability.
Popeyes also regularly stocks many Thanksgiving sides, like mashed potatoes, mac and cheese, biscuits and more, but those must be ordered separately in-store, on Popeyes’ website or its app.
Popeyes’ Cajun-Style Turkey was first introduced in 2001. In 2020, its price started at $39.99 (for in-store pickup) and went all the way up to $59.99 last year.
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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.
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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.
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Preheat oven to 375 F. Remove all packaging, reserving juices.
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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.
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Heat on the lower rack in the oven for 1½ hours.
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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).
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Let stand 20 minutes before carving. Save pan drippings for gravy, if desired.
This article was originally published on TODAY.com
