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
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.
Off the Grid With the Ultimate Globe Trotter
Plus: Inside Football's Big Data Revolution
ON NEWSSTANDS NOW