(Adapted from Emile Lagasse)
10-12 Servings
·
2
tablespoons Worcestershire sauce
Directions
Make the marinade by combining the
Worcestershire sauce, crab boil, apple cider, honey, beer, salt,
allspice, Creole seasoning, cayenne, olive oil, and minced garlic in
a blender and process until very smooth, about 5 minutes. Fill a large
syringe* and inject turkey in the breast and thigh area, as well as the back,
wings, and legs, with at least 2/3 of the marinade. You will have to fill
the syringe numerous times.
* Large syringes designed
especially for injecting turkeys may be purchased at many grocery stores in the
spice / marinade / seasoning sections; many folks inject turkeys before frying
them.
10-12 Servings
Prep time: 15
min.
Cook Time:
2:45
Ingredients
·
2
tablespoons Worcestershire sauce
·
1 tablespoon
concentrated liquid crab and shrimp boil (recommended: Zatarian's)
·
1/4
cup apple cider
·
3/4 cup honey
·
1 (12-ounce)
bottle beer
·
1 tablespoon
salt
·
1 tablespoon
ground allspice
·
1/2 cup
Creole seasoning
·
1/4 teaspoon
cayenne
·
1/2 cup LunaOlivo Tuscan
Dipping oil
·
1/4 cup
finely minced garlic
·
1 (10 to
12-pound) turkey, rinsed well inside and out, patted dry
·
4 teaspoons
kosher salt
·
2 teaspoons
freshly ground black pepper
·
1 to 2 cups
chicken broth, as needed for bottom of roasting pan
Directions
Make the marinade by combining the
Worcestershire sauce, crab boil, apple cider, honey, beer, salt,
allspice, Creole seasoning, cayenne, olive oil, and minced garlic in
a blender and process until very smooth, about 5 minutes. Fill a large
syringe* and inject turkey in the breast and thigh area, as well as the back,
wings, and legs, with at least 2/3 of the marinade. You will have to fill
the syringe numerous times.
Preheat the oven to 420 degrees F
and line a large roasting pan with aluminum foil.
Season the
injected turkey well both inside and out with the kosher salt and
black pepper. Place the turkey in a large roasting pan lined with aluminum foil
and pour the remaining marinade all over the turkey. Bake the turkey uncovered
for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of
the chicken broth to the roasting pan, and continue to bake the
turkey until golden brown and an instant-read thermometer inserted into the
deepest part between the thigh and the leg registers 165 degrees F. (If the
turkey begins to brown too much, tent loosely with aluminum foil until it is
done. Also, add more broth as necessary to keep the bottom of the roasting pan
from burning.)
When the turkey is done, remove it
from the oven and set aside to rest at least 20 minutes before carving.
* Large syringes designed
especially for injecting turkeys may be purchased at many grocery stores in the
spice / marinade / seasoning sections; many folks inject turkeys before frying
them.
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