Ingredients
- 1 15-18 lb turkey
- 6 pound plugra butter (or other european style high-fat content butter)
- 1 15-18 lb turkey
- 6 pound plugra butter (or other european style high-fat content butter)
- 1 teaspoon kitchen bouquet
- 3 tablespoon hungarian paprika
- 1 1/2 tablespoon spanish paprika
- 5 teaspoon salt
- 1 1/4 teaspoon dried thyme leaves
- 1 1/4 teaspoon dried oregano
- 1 teaspoon ground white pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
Preparation
Baking Directions:
For Angel Dust Cajun seasoning: In a small bowl, combine all ingredients.
Use as needed and store in an airtight container for up to 2 months.
For turkey: Cut four of the pounds of butter into cubes.
Set two pounds of the cubes aside.
Carefully work your fingers between the skin and the meat of the breast.
Work two pounds of butter cubes in between and distribute evenly.
Place the reserved cubed butter in the cavity of the turkey and distribute evenly.
Melt the last two pounds of butter, stir in Angel Dust and Kitchen Bouquet.
Place the turkey in a deep roasting pan.
Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.
Place the turkey into a preheated 450-degree oven and roast for one hour uncovered.
After the first hour, cover with aluminum foil and continue to roast until done (approx.
15minutes per pound).
Baste the bird every half hour to ensure a crisp, golden skin.
