Turkey is notorious for being dry and bland, and we just don't do dry and bland down here. By injecting the turkey with seasoning – Cajun spices, water, a little butter – you're putting moisture and flavor into the bird. Inject about an ounce and a half per pound, depending on how spicy you want it. Use a 12- or 14-pounder. Above 16 pounds and it might overcook on the outside.
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