About 15 lb whole Turkey
Approximately 1/2 cup Tony Chacheres Creole Seasoning
1 bottle of the Tony Chacheres Creole butter injectables marinade.
Open your turkey and put in your roasting pan. (Its best if you place it on a rack. This will allow you to catch the drippings in the bottom for gravy if you choose but also helps get the skin of the breast crispy.)
Take your injectable marinade and inject into the turkey. I usually poke the turkey about every 3 or 4 inches and adjust the needle in the hole so it goes through the whole turkey.
Cover the whole turkey in the seasoning. you want a very generous coat all around the entire turkey. I'm estimating about half a cup but just however much covers the turkey.
Bake uncovered, breast side down, for about 2 to 2.5 hours at 425 until the turkey is fully cooked. Temperature should be 165 if you measure the breast or 175 if you check the thigh.
Remove from the oven and let rest for about 20 minutes to cool before carving. this allows for the juice to stay inside the meat instead of leaking out in your pan.
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