Bone-Clean Perfect Turkey

Ingredients

15 pounds Turkey

2 sticks of non-salted butter

1 bottle of beer (medium size)

1 cup of apple cider

1 bag of crab boil

1 tablespoon of cayenne pepper

10 dashes of Worcestershire sauce

Approximately 5 cloves

3 shakes of allspice

1 cup of honey

4 teaspoons of Cajun or Creole seasoning

tablespoon Approximately 2 of fresh cracked pepper

Preparation

Slowly melt the butter over low-medium heat in a medium saucepan. Once the butter has melted, add the apple cider and increase the heat to medium, then gently stir the butter and cider together. Once they combine add the crab boil, and increase the heat to medium-high heat. Allow the ingredients to slightly simmer for 3 minutes.

After 3 minutes, add the remaining ingredients to your saucepan. Reduce the temperature to medium and crookedly place a lid on the pot. You don’t want to cover the entire marinade and have it boil over. Let all the ingredients cook for 10 minutes.

Allow your marinade to sit and slightly cool for 5 minutes so you don’t burn yourself while you’re trying to inject your turkey. Prepare your injector. After 5 minutes, stick the tip of your injector in the marinade and squeeze the injector to pick up the marinade. Begin injecting your turkey with the marinade. Use the injecting needle to pierce the skin and squeeze your marinade into the meat. If you really want to get the flavors going, inject the marinade between the skin and flesh of the turkey! You will create a masterpiece! You’ll want to move fast so the butter doesn’t begin to stiffen.

If all of your marinade has been injected, Place your turkey in the refrigerator and let it sit overnight. The next day, follow the baking instructions on the bag, but here’s a trick: don’t cook it in a cooking bag! That’s right…do not cook your turkey in a cooking bag if you decide to use this recipe. Cover your turkey with cheesecloth.

Now here’s where you’ll get to use the LBJ technique for Bone-Clean Perfect Turkey! Before you bake your turkey, take a quarter of a stick of butter and lightly cover the skin of the turkey. Wrap the cheesecloth around the top of the turkey and the butter will act as an adhesive to the skin. If you have excess cheesecloth, cut it off. Allow your turkey to bake at least 2½ hours before you begin basting it. After then, baste all visible parts of the turkey every 30 minutes. In the last hour, baste the turkey every 10 minutes. After its finished cooking, allow the turkey to rest for 10 minutes.)

Tools

Place your ad here
Loading...

About

A few years ago, my Mom wanted to fry a turkey for Thanksgiving dinner and I was opposed to it. A few years prior, we had our first Cajun Fried Turkey, it was extremely mediocre, but we ate it. I was not impressed by the frying technique nor the flavor, but I was interested in developing my own flavor! After a few turkeys, I’ve mastered it!

If you follow my instructions you will have a turkey that is guaranteed to be a hit at every holiday table! There will be no need to make turkey soup, salad, sandwiches, souffle, casserole, or any other post-holiday dinner recipe. Each time I make this turkey, there is none left! Its bone-clean The turkey is completely moist and bursting full of flavor and allows it to stand alone…even with no gravy

You will make many new friends with this Bone-Clean Perfect Turkey recipe. Just make sure you tell folks you got it from LBJ's Brown Bag!