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This pro and college football preseason. Let’s talk about last nights games. The best conversations and arguments are conducted over food. Turkey is the main dish. Here are the killer sides, cheese grits with brown gravy, roasted Brussel sprouts, apricot glazed yams, spinach salad, rolls, sweet tea, and a 3-layer coconut-pineapple cake for dessert.
This recipe calls for 1 (10-12 pound) turkey remove any packaging and the giblet from the turkey neck and cavity. Rinse turkey with cold water pat the bird dry with a paper towel.
Jacque Rose Turkey Injector: 1 cup fresh lemon juice, 1/4 cup liquid crab boil, 1 cup unsweetened pineapple juice, 1/2 cup garlic oil, 1/2 cup butter, melted, 2 tablespoons onion powder, 2 tablespoons granulated garlic, 2 tablespoons Cajun seasoning salt, 2 teaspoons freshly ground black pepper, 1 tablespoon ground allspice. Make up the injector. Add all the ingredients into a blender and process until everything is smooth. Fill a large syringe and inject the turkey in the breast, thighs, the back, wings, and legs. Wrap the turkey tightly in clear wrap and put the turkey in the refrigerator until you are ready to roast.
Preheat the oven to 420 degrees. Remove the turkey from the frig and put it in a roasting pan. Lightly season the injected turkey inside and out with the kosher salt and black pepper and add 1/2 stick of butter. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees, add 1 1/2 cups of low sodium chicken broth to the pan. The turkey is done when it is a beautiful golden brown and the internal temperature of the thigh is 165 degrees. Remove the turkey from the oven the bird to rest for 20-minutes before carving.