I have to admit, I have not roasted a Turkey until 5 years ago when I moved from the south. I used to fry them or smoke them every year. To be completely honest, Turkey is my least favorite protein. However; cooking it like this keeps it nice and juicy; as well as, gives it a nice burst of flavor… which it desperately needs. What I do, now is moreless a marriage of fried and roasted Turkey.
Pound for dollar, Turkey is probably one of the more economical proteins you can cook with. It just lacks flavor, in my humble opinion.
Injecting it; however, really solves that problem. I can’t speak to brining it. I’ve never done a brine. In all honesty, watching people brine a Turkey looks like a very large waste of time and energy; especially when you consider this option.
All you need to do this:
A Turkey
A package of creole butter Cajun injection
A stick of butter
Half a bulb of garlic
Cajun seasoning
Thyme
Carrots
Celery
Onion
Twine
Thaw your bird and remove the neck/penis and giblets. Discard or save if you’re making gravy
Chop the vegetables into large sections
Either truss your bird or tie the legs together and flip the wings under the bird
Inject the Turkey with the creole butter in the thighs, breasts and legs.
Stuff the cavity with the chopped vegetables
In a blender add in the garlic and chop until we’ll chopped, add in thyme, creole seasoning and a stick of soft butter.
Blend until well incorporate
Cover the skin with the butter
Place the bird in the fridge for 24-48 hours.
When ready to cook take the left over butter and warm until melted.
Re-inject with left over creole butter and brush with the compound butter you made
Roast in 325 degree oven for 15 minutes per pound or until the thighs reach an internal temp of 175f.
Enjoy, this juicy tasty bird on your next holiday.