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Creole Roasted Turkey

1 ea. 20-25 lb. turkey
4 gal. cold tap water
2 cups Crab boil
1 ea. Food-grade syringe (Cajun Injector)
1 oz. vegetable oil
4 Tbsp. Creole seasoning

Method for Preparation:

Remove the turkey from the packaging and take out the neck and giblets from the cavity. Remove excess skin from the neck and excess fat near the cavity. Drain excess liquid from the cavity. Pour the crab boil powder into the bucket and stir to dissolve. Using a Cajun injector, inject each breast evenly 5 times and again 5 more times in each leg to speed the brining process. Using this recipe as a guideline you may inject your bird more or less depending on its size. Also, depending on the size of your bucket or container, you may not need all 4 gallons of seasoned water. The important thing to consider is the amount of salt in the water. You do not want the brine to taste as salty as the sea, stop just short of that! Every brand of crab boil, dry or wet, uses a different level of salt. Use your taste buds and common sense to guide you. After injecting the bird, place the bird into the brine and refrigerate for 2 days. 

Method for Cooking:

Remove the bird from the brine at least 24 hours before you are ready to cook it.  Dry the outside of the bird as well as possible and leave in your refrigerator to dry further. Remove the bird from your refrigerator on the final day and leave on your countertop for 1 hour to temper. Fold the wings back under the bird and tie the legs together with butchers’ twine.  Rub the turkey with the oil and evenly sprinkle on the Creole seasoning. Transfer the bird onto the roasting pan and get ready for the oven. Place the oven rack on the lowest rung in a pre-heated convection oven set to 450 degrees. Place the turkey into the oven with the cavity facing the back of the oven. Cook at 450 degrees until golden brown, this should take about 15 minutes. Once you’ve achieved the desired golden-brown color turn the oven temperature down to 250 degrees. The turkey will continue to brown as it cooks at a lower temperature, so the color at this stage should be a light golden brown. Continue to cook the turkey at 250 degrees for an additional 2 hours or until a thermometer inserted into the thickest part of the thigh (near the bone) reads 140 degrees. Remove from the oven and let rest for an hour. Enjoy!

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