I call this "perfect" Thanksgiving turkey because I've made it for the past 3 years and it hasn't let me down once. It always comes out tender and juicy and for lack of a better word...perfect! Feel free to make this turkey any day of the year...I'm sure the results will be the same.
6-7 lb turkey
1 stick of butter
1 bottle of injectable Tony Chachere's creole butter marinade
Emeril's Turkey Rub seasoning
Paprika
Salt and pepper
Prepare the bird by removing any innards and/or gravy packs. Stuff it with stuffing and place it in a big roasting pan that leaves you plenty of room on all sides. Inject the entire bottle of marinade into the turkey. Don't inject it all into the same spot...spread the love around. After you do that, melt the butter and pour the butter over the turkey. Sprinkle with paprika, salt and pepper and turkey rub. Use as much or as little as you'd like. Cover the turkey and bake for about 1.5 hours. Remove cover and baste the turkey with the drippings in the bottom of the pan. Leave the cover off and bake for another 1.5-2 hours, periodically basting the turkey. When it's done, the internal temp of the dressing should be about 165, which would mean the turkey is even hotter. Carve it up and serve with your Thanksgiving...or Sunday feast. Enjoy!
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