Popeyes Cajun turkeys are back for Thanksgiving 2020: Pre-order holiday meals now

The fast-food New Orleans-style chicken chain is taking preorders of its ‘Cajun Style Turkeys’ at participating restaurants nationwide while supplies last. Prices start at $39.99.

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“Hand-rubbed and infused with zesty Louisiana-style seasonings, the Cajun Style Turkey comes precooked so all you need to do is simply heat, serve and enjoy,” Popeyes said in a statement.

“Hand-rubbed and infused with zesty Louisiana-style seasonings, the Cajun Style Turkey comes precooked so all you need to do is simply heat, serve and enjoy,” Popeyes said in a statement.

Popeyes

Popeyes Lousiana Chicken is bringing back what it calls a fan favorite Thanksgiving staple.

The fast-food New Orleans-style chicken chain is taking pre-orders of its Cajun Style Turkeys at participating restaurants nationwide, while supplies last. Prices start at $39.99. Customers can pre-order by calling or visiting restaurants.

“Hand-rubbed and infused with zesty Louisiana-style seasonings, the Cajun Style Turkey comes precooked so all you need to do is simply heat, serve and enjoy,” Popeyes says.

For those not wanting to cook this year, sides are available a la carte for pre-order. One that will be popular for Thanksgiving is mashed potatoes and gravy.

The turkeys usually are available to order in advance through Thanksgiving, and people can select their pickup date. Supplies are limited.

Popeyes cooking instructions

Here are Popeyes’ cooking instructions for how to prepare the Cajun-style turkeys:

  • Thaw 48 to 72 hours in the refrigerator or 10 to 12 hours in cold water (changing water hourly). Popeyes says: “DO NOT thaw at room temperature. Always leave in sealed plastic during thawing.”
  • Preheat conventional oven to 300 degrees Fahrenheit.
  • Remove all packaging, reserving juices.
  • Place turkey on a rack in a large roasting pan, and pour juices into pan.
  • Reheat uncovered on lower rack in oven for 2 to 2.5 hours and until internal temperature reaches 140 degrees Fahrenheit as measured by 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.

Contributing: Adrianna Rodriguez

Read more at usatoday.com

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