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The turkey I made this year was the best one yet.  Here is the seasoning I used:  I  put slices of butter under the skin-(as much as I could without breaking the skin)-in a bowl, I mixed 1 cup softened butter with 3 T. Tony’s Chachere’s Original Creole Seasoning, rubbed a small jar of Christopher Ranch Crushed Garlic all over and then rubbed the butter Creole Seasoning mixture all over; sprinkled with a little salt and pepper.  


Thought I would share it in case anyone feels like trying something different next year or whenever.  Sorry no Pic, I was tired and forgot..I am out of space anyway to post pictures.

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