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Popeyes Thanksgiving Turkey

Turn up the heat with Popeyes Cajun Turkey for Thanksgiving dinner.  Again this year Popeyes is offering its Cajun style Turkeys with mix and match options that include Popeyes Crawfish Stuffing with Cajun Gravy.  Popeyes is one restaurant company that early on entered the grocerant niche offering it’s Cajun Style Turkeys, fully cooked once a year during the holiday season.  Don’t worry about cooking, Popeyes does the work for you.

The Popeyes turkeys are “approximately 9 to 11 pounds,  infused with a unique blend of Louisiana seasonings then flash-fried, creating a unique, crispy coating. The roasting finishes out the process and leaves the turkey crispy on the outside while remaining succulent and flavorful on the inside.”

Extending the brand and value both Popeyes and the turkey this year is providing a fresh idea for the leftovers a simple recipe for another meal or two. That is the spirit of the grocerant niche is action.  Popeyes is again leveraging the Foodservice Solutions 5P’s of food marketing into a consumer focused good thing.  Here is the Recipe.

 Next Day Recipe: Popeyes Cajun Fried Turkey and Sausage Jambalaya*
 Yield: 9 – 1½ cup servings per recipe. 


  ½ Cup Peanut Oil ¾ tsp. Ground Black Pepper  
  6 Ribs Celery Diced ½ tsp. Red Cayenne Pepper  
  4 Medium/Large Onions Diced Large 3 Bay Leaves  
  1 Large Bell Pepper Diced 1 lb. Sliced Sausage (Your Choice)  
  1 Bunch Green Onion Chopped 1½ tbsp. Paprika  
  3 tbsp. Garlic Chopped 1 lb. Leftover Turkey Diced  
  ½ tsp. Salt (season according to taste) 2 Quarts Turkey Stock*  
  1 tsp. Dried Thyme 1 Quart Rice  
Preparing Turkey Stock:

  1. Place turkey bones from Cajun Fried Turkey into a large stock pot cover with 3 quarts water.  
  2. If available toss in 3 celery ribs and two quartered onions (peel included), 1½ tbsp. garlic, simmer for 30 minutes.
  3. Remove from heat allow to cool and strain  
  4. Reserve 2 quarts of stock for Jambalaya recipe and discard remainder.  

  Preparing Jambalaya:

  1. Dice onions, bell peppers and celery.  
  2. Measure Peanut Oil into stock pot and heat on medium high heat.  
  3. Add celery and sauté 3 minutes, as oil reheats add green peppers and sauté for 3 minutes more. Finally, add onions and sauté until all vegetables are cooked through.  
  4. Add sliced sausage and all seasonings, and continue to sauté.  
  5. Add turkey, rice and turkey stock to the pot and stir.  
  6. Cover and reduce heat to simmer for 25 minutes. ©
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About Steven Johnson

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Public Profile

Do you know who your competitors are today?  Do you know what they are selling? Do you know what your customers think of their food?  No? Well, maybe it's time to get a Grocerant Scorecard completed by the Grocerant Guru.

Steven Johnson is Grocerant Guru at Tacoma, WA based Foodservice Solutions® and a recognized food industry thought leader. Johnson excels at vertical brand and product positioning, marketing strategy and business development specifically identifying, quantifying and qualifying niche opportunity for global foodservice related activity.  He can help place new products in non-traditional channels of distribution.

 With an emphasis in grocerant niche, his focus has been on better for you food that is fresh or prepared ready-2-eat and heat-N-eat.  He developed and implemented of the 5 P’s for food marketing for all retail foodservice companies, including chain drugstores, grocery stores, QSR’s and particularly C-store clients.

 During the past 15 years he has developed over 7.5 billion Dollars in avenues of new business revenue for clients and companies. His experience has focused primarily on C-level sales and brand  building opportunity with industry leading international companies including: The Procter & Gamble Company, Papa John’s International, Minnesota Mining & Manufacturing, Chi Chi’s, TGI Fridays, Fuddruckers,, Technomic, The Hartman Group.

 Prior to Foodservice Solutions, Johnson worked for the US Department of the Navy, where he led the development of Parcheesi’s Pizza Pasta Plus for global roll out and implementation including the development of the first dockside mobile pizza kitchen for use by the US Navy during the first Gulf War.

Johnson holds a Master’s of Science in Food Marketing degree with distinction from Saint Joseph’s University and a Bachelor of Art degree from the University of San Francisco. He is a member of Beta Gamma Sigma, the International Business School Honor Society.  Johnson has received numerous awards including 3 EMMEY; Awarded by 3M for “Outside the box” thinking and team leadership. Food Marketing Award; Awarded by Saint Joseph’s University, Outstanding Service Award issued by the Boy Scouts of America.

Don't get trapped doing what you have always done. Position your company with the evolving consumer. Interested in learning how Foodservice Solutions 5P's of Food Marketing can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization? That's simple, call for Outside Eyes call the Grocerant Guru. Email Steve at: or visit: for more information. Visit us at, or tweet Steve at

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Franchise Consultant