Southern Goods Thanksgiving Turkey

1 12-15 pound turkey 1 pound butter ½ cup of Creole seasoning Salt and pepper 3-4 satsuma oranges 2 cups yellow onion, chopped 1 small bunch of thyme 2 cups celery, chopped 2 cups carrots, chopped 2 cups cane syrup 2 cups cane vinegar 1 tablespoon cornstarch

Instructions: If frozen, allow turkey to thaw in the refrigerator at least two to three days. Once thawed, run hands between skin and all along breasts and ribs and down into thighs. Cut butter into thin squares, season with Creole seasoning and stuff underneath skin covering breast and into thighs.

Pat dry with paper towels inside and out. Season inside with salt and pepper and stuff cavity with satsuma halves, onion, thyme, celery and carrots. Season turkey with salt and pepper, tent wing tips and the breasts with foil and roast in a 350-degree oven until internal temperature of thigh is 120 degrees. Remove tent and continue to cook at 400 degrees until skin is golden brown and internal temperature of turkey is 165 degrees, recommended by the USDA (as it rests, temperature will continue to rise to about 180 degrees; for juicier meat some prefer to take bird out at 150 degrees — temperature will rise to 165 degrees). Rest turkey for 1015 minutes before glazing.

FOR THE GLAZE

Combine syrup and vinegar in small pot. Bring to a simmer. Make slurry with 2 tablespoons cold water and cornstarch and add to glaze. Simmer until thickened and take off the heat; glaze should coat back of a spoon. Glaze turkey after it rests; serve.