Original Creole Seasoning 
Creole Style Butter Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeSimple, juicy, and full of family-style flavor. This Tony’s turkey, seasoned inside and out by @Chef Michael Gulotta, will steal the show at your Thanksgiving table.
Ingredients
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1 Turkey (Fresh or Thawed from Frozen)
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Tony’s Original Creole Seasoning, to Taste
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Tony’s Injectable Butter Marinade
- Clear
Directions
- Make sure turkey is completely thawed.
- Pat turkey dry with paper towels.
- Remove giblets from turkey.
- Inject the turkey with Tony’s Creole-style Butter Injectable Marinade. Use as much as you’d like or half a bottle. Be sure to space out the injection sites so the marinade goes throughout the entire turkey. Allow to marinate overnight.
- Coat the inside and outside of the turkey with Tony’s Original Creole Seasoning.
- Put oven rack on the lowest level.
- Preheat oven to 350°F.
- Place turkey into a roasting pan or large cast-iron skillet. Use butcher’s twine to tie wings together.
- Place in oven and allow turkey to roast 4 hours (20 minutes per pound), or until the meat thermometer reads 165°F when inserted into the thickest part of the breast.
- Remove turkey from oven and cover loosely with foil.
- Allow turkey to sit for 15 minutes before carving and serving.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get Recipe