Lunchbreak: Oven fried turkey

Chef Charles Murray

Oven Fried Turkey

Take your turkey, laying breast up, and begin to separate the skin from the meat by gently running your fingers under the turkey’s skin. Be careful not to break the skin. Once you have loosened the skin, place a handful of Cajun Charlie’s Oven fried turkey spice, or your favorite seasoning, under the skin of the turkey. Then season the inside of the turkey.  The remainder of your seasoning will cover the outside of the bird. Wrap the turkey in plastic film. Place turkey in the refrigerator for 48-72 hours for best result. Remove plastic wrap. Place turkey on a standing turkey rack. Place standing turkey in a drip pan. The cooking time will be 9 mins per pound cooking on 350 degrees. Always use a food thermometer to check you internal temperatures. Test your turkey by place the thermometer in the deepest part of the turkey thigh. The idea temperature for poultry is 165- 168 degrees.

To purchase Cajun Charlie’s Spice Blends:

www.cajuncharlieproducts.com

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