Crazy Bird

13-15 pound turkey, thawed
1 lb butter
1 tbs chili powder
2 tbs onion powder
1 tbs garlic powder
2 tbs Trappey's Red Devil or Green Dragon hot sauce
1 tbs finely ground pepper
Salt to taste
1/4 cup Trappey's Worcestershire sauce
1/4 cup soy sauce
1/4 cup lemon juice
Celery sticks, chopped
Onions, chopped
1 cup dry white wine
1 cup bourbon

Combine butter seasonings, soy sauce, Worcestershire sauce, and lemon juice; let simmer over low heat. Meanwhile, wash and dry turkey; stuff cavity with celery and onions. When ready, add wine and bourbon to the simmering sauce. Using large hypodermic needle with large gauge needle (available at area grocery stores), inject turkey with this sauce until it is saturated and swells up. Place bacon strips across breast of turkey. Cook as directed for turkey, either in the oven or on smoker. Baste with drippings often.

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Cajun Country -- New Iberia, Louisiana