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.
Credit: Boston Globe / Getty Images
Powered By ZergNet
The New NFL
Andrew Luck and the Super-Athletes Making Football Faster, Meaner, and More Fun
Plus: A New Approach to Heart Health
ON NEWSSTANDS NOW
David Feherty: The Golf Channel's Wild Man
Jimmy Graham, an NFL Star Takes Off
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.