The Ultimate Baked Holiday Turkey Recipe

Ingredients:

*Any sized Turkey. See *Note below.
16 ounces of melted butter, Chicken Stock or water.
1-2 *Bags of Heaven Made Products Injectable Marinade in a granule. Available Flavors: It?s Incredible Marinade for a Garlicky Buttery Flavor, Amazin Cajun Marinade for a Cajun Flavored Turkey and Amazin Flamin Cajun for a Spicy Cajun Turkey.
1- 8oz or 16oz bottle of Heaven Made Products Seasoning to match the Injectable Marinade Flavor you choose.

Special Cooking Tools needed:

Turkey Roaster
***Good Quality Injection Syringe. See ***Note Below.
Internal Temperature Gauge. See ****Note below.

Directions:

Thaw out turkey following the package directions. Remove turkey from plastic wrap and rinse with cold water. Remove giblets from the inside and do whatever you want with them, you can use giblets for a great stock or a Cajun Rice Dressing. Remove the Tail and the big globs of fat right by the tail bone in the opening of the turkey, also there is a lot of skin around the neck, just cut it back so it just stays around the neck opening of the turkey and doesn?t hang all over the place.

Once your turkey is cleaned it is time to inject liquid and flavor into the turkey. Take your bag of Injectable Marinade and dump it into a 4-cup measuring container and fill it up with your choice of fluid up to the 16 ounce mark and stir until throughly mixed. Place your syringe into the container and pull back the plunger until it is full.

Next when you inject into the turkey don?t just insert and push in the plunger into one big glob, insert and while moving the needle in an out while pressing the plunger a little at a time to apply a little of the flavor all over the area you are injecting. Go in and out and up and down until you feel that you have injected flavoring all over that area where the needle can reach, then move onto the next area. Inject into the leg first followed by the thigh, move onto the next leg and thigh, next move onto the bottom of the breast, both sides, then spin the turkey around and inject a little into the wings, then when you are doing the largest part of the breast there are three sections to concentrate on. Once the wings are done start right over the shoulder of the wing and inject flavor into the side of the turkey on each side, then move up to the top of the breast and about the area of the top of the breast bone insert the needle and inject flavor into the upper section of the breast, then in the same hole aim down towards the bottom of the breast because when you injected from the bottom of the you were not able to inject flavor up high enough so now you can get flavoring into that part of the breast.

One important thing to keep in mind is that the turkey breast is the largest piece of meat on the Turkey, this piece is usually dry, but with injecting fluid and flavoring you will change the outcome of the final product, so when you are injecting into the breast, put in enough fluid to completely flavor it, using and in and out, up and down injecting method you will achieve excellent results. During the process of injecting you will hold the syringe differently so it doesn?t matter how you hold the syringe, just get comfortable and take your time and you will be so proud of yourself when everyone is raving about your turkey. If you have time allow your turkey to sit for an hour before starting the cooking process, the injecting can be done the day before and the turkey can be placed in the refrigerator until about and hour and a half before placing in the oven, just take the turkey out of the refrigerator and place on the counter top until it gets to room temperature, then place in the oven to cook.



Preheat the oven to 300 - 350 degrees. We are cooking low and slow and by reading the internal temp, you can also cook this turkey with this method at 300 degrees for a low and a little slower cooking time, this is the temp I prefer.

Some recipes say it?s best to cook your turkey breast side down, some say to cook it breast side up. Whatever you want to do is fine, after all we are cooking by internal temp and your turkey is full of moisture and no matter which way you cook this turkey it will be moist and flavorful.

Next place the turkey in the roaster and if you want to add in some veggies to the bottom of the roaster for your gravy then do so at this time and place the turkey on top of the veggies and then sprinkle the turkey with a coating of your selection of seasoning from above, front, back and some on the inside, your veggies will get a dose of seasonings at the same time.

Without the cable being connected to the digital gauge insert the temperature needle into the inside of the thigh and if you like a lid to cover your turkey put it on and bring your turkey to the oven and place it on the rack then plug your cable into the digital gauge and close the oven door making sure that the cable doesn?t get pinched by the hinge, just hold it up a little bit as the door closes. On the digital temp gauge set the final temp to 155 degrees.

When the turkey is finished cooking remove it from the oven immediately and set it on the counter top or stove so it can rest for at least 30 minutes prior to cutting, do not cut into the turkey before the 30 minutes is up because the juices will run out and dry out your turkey, be patient and wait, it will be worth it. Slice the turkey and serve. The way I slice the turkey is to use a long thin knife, a boning knife and cut down the breast bone on either side and follow the rib cage cutting all along the breast until the whole half of breast is off of the turkey and then placing the breast side on the cutting board and turning the breast side ways and cutting across the breast creating small pieces of breast meat with some skin on each piece, this works so much better than cutting long pieces of breast and you get many more servings in the end.

*Note: Available at Alspaugh by request or order online at www.HeavenMadeProducts.com or meet me in Porter to pick up your order. Seasonings are available at Alspaugh?s Hardware in Kingwood and in The Woodlands, Community Hardware in New Caney all of the time. Also at all 3- Heberts Speciality Meat Markets in the area and online from my site above. My products are low in sodium and full of flavor. Our It?s Incredible is only 8% and our line of awesome Cajun seasonings are only 5% with much more flavor and much lower sodium than any good tasting Cajun seasoning on the market today. Open each bottle and smell, then taste and then compare with others and you will see the major difference in flavor that our products produce. We offer a 100% money back guarantee.

**Note: A a 16-18 lb turkey is best, the bigger you get the more chance you will have of not being able to produce a wonderful, juicy, flavorful turkey that will have your company raving about the turkey you prepared and that is what we are going to acheive with this recipe.

***Note:
Bed Bath and Beyond has an awesome Syringe for Injecting meat. It is $14.99 and is in a brown box that hangs on a rack, there is a case and 2 needles that come with it and once you start injecting into this turkey you can apply the same methods to chickens and pork roasts, quail and anything you want to inject flavor into and your family will be amazed at your new cooking skills and the flavor this method produces.

****Note:
Alspaughs, WalMart, Bed Bath and Beyond will have one with a long cable attached to the needle that you will insert into the thigh to judge the cooking temperature. The internal finished cooking temperature that you need to reach is 155 degrees and when you take it out of the oven to let it rest for 30 minutes while resting the carry over cooking will bring the final cooked temperature will be around 163 degrees which will result in a fully cooked, very juicy turkey.

If you decide to follow this recipe, I would love to hear your comments after your holiday meal, I have been frying/cooking for 26 years now and my fried turkey's are phenomenal as per 100's of customers telling me this each year. So this recipe will produce a very very good turkey. 

I think you picked the wrong day for this post.

Just kidding but in the midst of the gloating (expected and deserved from whatever side won IMO) and the obnoxious taunting (again, expected when the sources are considered) any non-political thread is not going to get much attention.

Maybe bump this thread in a week or so because it looks like a great recipe. 

thanks!! What happened to you deep frying the turkey? 

I think you picked the wrong day for this post.

You may be correct and I will definitely do that. Thanks for pointing that out and BTW I am very happy about the presidential outcome. Yeah! 

thanks!! What happened to you deep frying the turkey??

Yep, still doing them, just wanted to help those people who endeavor to bake a turkey each year with not so good results.

I am currently working on recipes for a restaurant and selling frozen precooked or partially cooked Cajun Type of foods. The restaurant will come next year. I just completed a Shrimp Etoufee Recipe that is soooo very good, everybody who tasted it said that they would definitely purchase is at a restaurant. Next is Gumbo, I can make a great gumbo but I cook it without a recipe, I have to put it in recipe form, so I will be doing that next week. 

Thanks for the recipe! 

I'm honestly burned out on deep fried turkey. 

I'm honestly burned out on deep fried turkey.?

First of all this is for a BAKED Turkey! Second have you ever had one of my Fried Turkeys? if not, they are the best in the world! 

Thanks for the recipe!


You are very welcome! 

Never had a turkey that has been injected that tasted good. I am sure the recipe is awesome, I guess I am just old fashioned and like a traditional roasted turkey 

Never had a turkey that has been injected that tasted good

Well based on many recipes that I have read with ingredients like Hot Sauce, Worcestershire Sauce, Italian Dressing and many other so called injectable ingredients, I can definitely understand why you say that.

This recipe if using my "It's Incredible Seasoning" will provide you with the best baked Traditional Flavor, like a garlicky buttery flavor that will have you injecting every piece of meat you cook.
If you use my products and absolutely don't love it, I will personally refund your money. 

thanks, again!!!! 

thanks, again!!!!?

You are welcome for sure!! 

If you happen to go to Alspaugh's and they are out of It's Incredible, let them know or even text me, I will get more stock asap.

Michael
832.788.6204