Originally, the plan for the meat was chicken, as the menu originally stated. However, in preparation for the Thanksgiving holiday, my Kaylene-chef and I decided to make a roast turkey instead, as it is like a chicken but bigger.
To begin with turkey preparation, I made a stuffing out of stale bread, butter, some oregano, and other spices. I mixed these together and let it sit while I prepared the turkey for cooking. Below is a picture of the stuffing before it was mixed together.
From here, it was turkey time. I spread butter over the skin of the turkey breast, as well as under the skin to create a crispy layer. After the turkey was buttered up, I mixed in the cajun seasoning onto the skin and inside of the turkey several times to get a good coverage. Below is a picture of the turkey half seasoned.
I then bagged the turkey with an oven bag, and surrounded the breast with potatoes. After this step, I filled the inside of the breast with the stuffing, and left it in the oven for around forty minutes. Below is a picture of the stuffed turkey in the oven bag.
As the timer rang for the forty minutes to be up, the tab that pops up when the turkey is done cooking was indeed popped up. I left the turkey in the bag, to avoid it drying out, as I finished preparing the rest of the banquet. It was served with the potatoes still surrounding it, and stuffing inside, cut at the table in the traditional thanksgiving way.
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