Prep Work- Allow the turkey to fully thaw in the fridge a few days prior to cooking. Clean the turkey with water and a few slices of lemon or lemon juice prior and remove all contents from inside the turkey. Allow the turkey to sit out at room temp for 1 hour before starting the process. Dry the turkey very well using paper towels (the compound butter will not stick if the turkey is moist).

In a small bowl add two stick of room temp butter and 2 tablespoon of seasoning and combine to form the compound butter. Rub the compound butter all over the turkey on both sides and inside the cavities. Then in a small bowl add 1 cup melted butter and 2 tablespoons seasoning and stir until well combined and set aside. Using a fine mesh strainer, strain the Cajun butter and draw it up using a flavor injector. Inject every part of the turkey with the butter and season the outside generously with Chicka Licka Bam Bam seasoning.

Stuff the inside of the turkey with a few celery stalks, carrots, ¼ of an orange, ¼ yellow onion, 2 garlic cloves. Spread the remained of veggies around the roasting pan and pour the chicken broth into the bottom. Cover loosely with aluminum foil and bake at 325 degrees for 2 hours then uncover at the 2 hour mark and baste with the drippings every 30 minutes for 1-1 ½ hours until internal temp reaches 165 degrees. Remove and allow turkey to rest for 30 minutes.

Bring 1 cup of water to boil and add in turkey gravy, stir to combine and allow to simmer as it thickens. Serve the turkey along side the gravy and enjoy!