Turkey Tetrazzini Recipe

“I don’t know. But, Paul love it!” If you know what I’m referencing, tell me below in the comments! That leftover turkey from Thanksgiving makes a bomb sandwich! But, if you’re tired of meat and bread and would like to try something different, my Turkey Tetrazzini is for you! Creamy, cheesy, and easy to make. You’ll look forward to having leftovers!

Casserole, but Better…

I use thin spaghetti for this recipe, because regular spaghetti is weird. I know, I’m the weird one. I just prefer the thinner noodles. They allow a creamier consistency as they do not absorb as much sauce as the regular sized spaghetti. Cook them al dente and drain. Do NOT rinse.

Pick a Bird.

I like to cut my turkey up into cubes. But, you can shred it if you’d like. You can also use chicken for this recipe as well. The rotisserie chicken at the supermarket will work perfectly as a substitute.

I use shredded Mozzarella and Parmesan. Bake it uncovered for about minutes. Or until it’s as brown as you prefer. Cheesy goodness!

No Chill.

The best part about this recipe is that you don’t have to wait for it to cool! Dive in! Especially if you like a creamier casserole. If you like it a little stiffer, wait for 15 minutes before digging in. Don’t burn your mouth though! Give it a little blow first.

Happy Cooking,

B. Coop

Turkey Tetrazzini Recipe

The perfect solution for that leftover Thanksgiving turkey! Creamy, cheesy, and extra delicious. This recipe will be your new go to for leftover turkey.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 2 cups cooked leftover turkey (cubed)
  • 1 lb thin spaghetti cooked
  • 1 cup sliced mushrooms
  • 1/2 cup diced onions
  • 1 TBS minced garlic
  • 5 TBS unsalted butter
  • 3 TBS all purpose flour
  • 1 cup chicken stock
  • 12 oz can evaporated milk
  • 1 cup half and half
  • 4 oz cream cheese softened
  • 2 tsp dried basil
  • 1 TBS onion powder
  • 2 cups shredded Mozzarella
  • 2 cups shredded Parmesan
  • Salt and pepper to taste


  1. Preheat oven to 375 F
  2. Melted butter in a large pot
  3. Add in mushrooms and onions
  4. Sauté for 2-3 minutes
  5. Add in the garlic and sauté for 30 secs
  6. Sprinkle in the flour and whisk until it’s no longer visible.
  7. Pour in the chicken stock while whisking
  8. Bring it to a low boil
  9. Pour in the evaporated milk and half and half
  10. Stir and bring it to a simmer
  11. Add in the basil, onion powder, and salt and pepper to taste
  12. Stir in 1 cup of the Parmesan cheese.
  13. Add in the spaghetti, the turkey, and 1 cup of the Mozzarella
  14. Stir well to combine
  15. Taste and adjust seasoning as needed.
  16. Spray a 9 x 13 casserole dish with nonstick cooking spray.
  17. Pour the mixture into the dish
  18. Sprinkle the remaining cheeses evenly on the top
  19. Bake, uncovered, for 25 minutes or until cheese has melted.
  20. Enjoy!

Cajun Fried Turkey

I can’t tell you the last time I’ve baked a Thanksgiving turkey. Ever since we’ve started frying them, we’ve been hooked! I can’t take credit for this recipe. It’s all my honey’s idea and technique. And it works everything. He was gracious enough to share his delicious Cajun Fried Turkey recipe with my Cookies. He even filmed the tutorial for you on his birthday. Send him virtual hugs for his selflessness.

To Wash or Not to Wash…

Listen, as for me and my house, we shall wash our birds! I know there is a huge debate over the matter. But, I prefer to at least rinse my poultry in cold water. Babe likes to add lemon juice to the water and thoroughly rinse off the turkey. Then, you MUST pat the turkey completely dry using paper towels. Inside and out.

He uses two different injectable marinades for the turkey. One is store bought and the other is homemade. Why two? Because it’s damn delicious! I don’t question his recipe. It works.

The homemade marinade contains actual butter. The store bought version doesn’t. I know. It says Cajun Butter in its name. But, check the ingredients. There is no butter listed. It makes sense though. The butter could possibly congeal during the shelf life of the product. Since, we’re using the homemade version almost immediately, it’s all good.

Stick em up!

Using the injector provided by the store bought marinade, he injects each part of the turkey twice. Once with the store bought jar and once with the homemade version. Don’t forget to flip the bird over and inject butt! If there is any marinade left over, pour it over the turkey. Cover the bird with foil or place into a marinading bag and refrigerate overnight.

Before you fry, allow the turkey to sit out at room temperature for 20-30 mins. Be sure to spray the basket of the deep fryer with nonstick cooking spray prior to placing the turkey in it. The last thing we want is for the turkey to stick to the basket and pull off that crispy skin!

This process can be done in a large frying pot over a propane burner. But, to be honest, neither one of us has done it that way. This large deep fryer seems to be the easiest method. Just look up a turkey fryer on Amazon or Google. Our turkey was 15 lbs. You want to fry the turkey for 4 minutes per pound.

When the turkey is done, lift the basket out of the fryer and allow the turkey to sit in the basket and drain for a few minutes. This is the time where you check the temperature using a meat thermometer to ensure that the turkey is completely done. It should register to at least 170 F in each part of the bird.

Allow the turkey to rest for 15 minutes before carving and serving. Easier than you thought right?

Happy Frying,

B. Coop

Cajun Fried Turkey

A flavorful twist on a Thanksgiving favorite. This Cajun marinade inject turkey is deep fried to perfection in this to follow recipe.
Prep Time 1 day
Cook Time 1 hour 10 minutes
Total Time 1 day 1 hour 10 minutes


  • Turkey:
  • 13-15 lb turkey
  • 16 oz Cajun Butter Injectable Marinade
  • Homemade Marinade recipe below
  • Peanut oil for frying
  • Nonstick cooking spray
  • Homemade Marinade:
  • 1 stick unsalted butter
  • 2 Tbs Cajun or Creole seasoning
  • 1 Tbs onion powder
  • 1 Tbs garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp cracked black pepper
  • 2 tsp Accent seasoning optional
  • 2 cups chicken stock


  1. Homemade Marinade:
  2. Melt the butter in a saucepan
  3. Whisk in all spices
  4. Pour in the chicken stock while whisking
  5. Bring mixture to a boil
  6. Lower heat to a simmer
  7. Simmer for 5 minutes
  8. Remove from heat and allow marinade to cool at room temperature
  9. Turkey:
  10. Rinse the turkey with water and pat dry thoroughly with paper towels
  11. Inject each part of the turkey with both marinades. If there is any leftover marinade after injecting each part of the turkey twice, pour the remaining marinade over the turkey.
  12. Refrigerate overnight
  13. Pour enough peanut oil to reach the “Max Fill Line” of a large deep fryer.
  14. Heat oil to 375 F
  15. Spray the basket of the deep fryer liberally with nonstick cooking spray
  16. Add the turkey to the basket
  17. Carefully lower the turkey into the fryer
  18. Fry the turkey for 4 minutes per pound of the turkey. (4 minutes x the weight of the turkey)
  19. Remove the basket from the oil and allow the excess oil to drain from the turkey
  20. Use a meat thermometer to check each part of the turkey. Make sure the thermometer registers at 170 F.
  21. Allow turkey to rest for 15 mins before carving.
  22. Enjoy.

Recipe Notes

Be sure to use fire proof gloves while placing the turkey in and out of the fryer and oil.

Cajun Fried Turkey Wings Recipe

Whew, Chile! I keep getting requests for a fried turkey recipe. You guys trust me more than I trust me! Baby, I’m not ready to fry a whole bird! I need adult supervision with grease! BUT, I will give you the BEST Cajun Fried Turkey Wings Recipe!

I searched every grocery store in my area for whole turkey wings. They were all sold out! I had to settle for the already cut wings. And, I can’t complain. I just rinsed them really well and pat them dry.

Just as I would with a whole turkey, I’m shooting this sucker up with the GOOD stuff! So much flavor in this litte jar!

I like to marinate my wings overnight. But, if you’re short on time, give them at least 4 hours to soak in the flavor.

Using a deep fryer or pan, fry the wings for 7 minutes on one side. Then, flip them over and fry for an additional 7 minutes or until the wings are COMPLETELY cooked.

My Cajun Fried Turkey Wings are the perfect substitution for a whole fried turkey. You may even enjoy these over fried chicken. Yes, they are THAT good!

Happy Frying,

B. Coop

Cajun Fried Turkey Wings
Serves 4
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Prep Time
12 hr
Cook Time
15 min
Total Time
12 hr 15 min
Prep Time
12 hr
Cook Time
15 min
Total Time
12 hr 15 min
  1. 4-6 turkey wings
  2. 4-6 ounces Cajun Injector Creole Butter marinade
  3. 1-2 T hot sauce
  4. 2 1/2 T Cajun or Creole seasoning
  5. 1 T onion powder
  6. 1 T garlic powder
  7. 1 tsp black pepper
  8. Vegetable or canola oil for frying
  1. Inject 1 ounce of marinade into the meat of each turkey wing
  2. Place wings into a freezer bag and refrigerate overnight or at least 4 hours.
  3. Mix all spices together
  4. Sprinkle and rub the spice blend evenly over the wings
  5. In a deep fryer or pan, heat enough oil to cover the wings to 350 F
  6. Deep fry the wings until brown and cooked through; about 14 mins
  7. Drain on paper towels
  8. Enjoy!
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