Tony Chachere's Oven Roasted Turkey
Makes 12 to 14 servings
  1. Position oven rack on lowest level of oven. Preheat oven to 325°.
  2. Pat turkey dry with paper towels. Inject turkey with Tony’s Creole Butter Injectable Marinade, spacing out injection sites so marinade goes throughout entire turkey.
  3. Lightly season inside of turkey with Tony’s Original Creole Seasoning.
  4. Gently loosen skin from turkey, keeping skin intact. Rub Original Creole Seasoning under skin and over turkey. Tie legs with butcher’s twine. Place in a roasting pan.
  5. Bake until an instant-read thermometer inserted in thickest portion of turkey breast registers 165°, 3 to 3½ hours. Loosely cover with foil, and let stand for 15 minutes before slicing and serving. Enjoy!
Tony Chachere’s® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. Tony Chachere’s® continues to be family-owned and -operated and is located in Opelousas, Louisiana. Employing more than 75 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, and sauces for both pantry and table.
Recipe by Taste of the South at