Directions: |
Directions: Remove neck and giblets from turkey. Rinse the inside of the turkey well and pat dry with paper towels. Insert apples into cavities. Attach needle to Cajun injector. Pour marinade into separate container and draw into injector until filled. To distribute seasoning, insert needle into turkey at an angle, push plunger down slowly injecting marinade while pulling injector slowly out of meat. Inject marinade into areas of breast, wings, thighs and drumstick of the turkey by continuously filling injector. Turn turkey over and inject marinade into areas of the back. Sprinkle outside of turkey generously with Cajun seasoning salt, rub in well. Moisten a towel with marinate,wrap turkey in towel and marinate in overnight in refrigerator. Preheat oven to 350º. Place the turkey, breast side up in an aluminum foil lined roasting pan. Brush with oil. Cover loosely with foil and roast for 3½ hours. Uncover and roast for an additional 45 minutes to 1 ½ hours, basting with pan juices until turkey is golden brown and done. Remove turkey from oven. Cover, let stand for 30 minutes before carving.
Variations: Deep fry whole turkey in a turkey fryer using 3 – 4 gallons of peanut oil at 350º for 3 ½ minutes per pound. |
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Notes: |
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Notes: After handling uncooked meat, fish, poultry or raw eggs, wash work surfaces and utensils with hot soapy water. Sanitize wooden and plastic boards occasionally with a solution of 1 teaspoon bleach per quart of water.
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