As you prepare to celebrate the holidays with family and friends, consider ways to spice up your traditional Thanksgiving turkey with Tony Chachere’s. Every good cook knows the secret to perfect poultry is to season it inside and out. Inject your turkey with one of Tony Chachere’s flavorful marinades, then sprinkle the outside with one of their seasonings for the juiciest, most flavorful main dish you’ve ever tasted. This same method can be applied to Cornish Hens, ham, and more! Try it with this delicious recipe for Tony’s Oven Roasted Turkey. (See below)
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- 1 Turkey (14 Pounds)
- Tony’s Creole-Style Butter Injectable Marinade
- Tony’s Original Creole Seasoning
- Put oven rack on the lowest level.
- Preheat oven to 325°F.
- Make sure turkey is completely thawed.
- Pat turkey dry with paper towels.
- Remove giblets from turkey.
- Inject the turkey with Tony’s Creole-Style Butter Injectable Marinade. Use as much as you’d like.
- Be sure to space out the injection sites so the marinade goes throughout the entire turkey.
- Lightly season the inside of the turkey with Tony’s Original Creole Seasoning.
- Next, gently lift the skin of the bird up and use your hands to carefully massage Tony’s Original Creole Seasoning under the skin.
- Coat the outside skin of the turkey with Tony’s Original Creole Seasoning.
- Place turkey into a roasting pan and put in oven.
- Allow turkey to roast for 3-3.5 hours, or until the meat thermometer reads 165°F when inserted into the thickest part of the breast.
- Remove turkey from oven and cover loosely with foil.
- Allow bird to sit for 15 minutes before slicing and serving.
