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Turkey Basted to Death (The Cast Iron Skillet Mystery Series)
by Jodi Rath

About Turkey Basted to Death

Turkey Basted to Death (The Cast Iron Skillet Mystery Series)
Cozy Mystery
2.5 in the Series –  A Holiday Book
MYS ED LLC (November 15, 2019)
Number of Pages 150 to 200 pages
Digital ASIN: B07WRJXBLX

Thanksgiving is here, and Jolie Tucker has had quite the year! She is ready to sit back and relax with family and friends. But this is Leavensport, OH—so get ready for intense therapy sessions, dysfunctional family holiday gatherings, uninvited guests, and an inner-city teen advocate found DEAD—stabbed in the ear with the turkey baster!

Welcome to Leavensport, OH, where DEATH takes a DELICIOUS turn!

Dutch Cast Iron Cajun Turkey Recipe

Ingredients for Turkey

• 1 6 to 8-pound turkey, patted dry
• Kosher salt and freshly ground black pepper
• 1/2 cup Cajun Spice Mix (see below for ingredients to make your mix)
• 1 celery stalk, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1/4 cup (or more) olive or vegetable oil

Ingredients for Cajun Spice Mix

• 5 tablespoons kosher salt
• 2 tablespoons cayenne pepper
• 2 tablespoons garlic powder
• 2 tablespoons sweet paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder

Stir together.

NOTE: You can make the spice mix up to one month ahead. Store airtight in room temperature.

Recipe Preparation

NOTE: If you’d like your turkey to have a crisp coat, then you can add oil to a large cast iron skillet and lay the turkey in the skillet once it’s hot for 30 seconds moving turkey around before putting in Dutch Cast Iron Pot.

• Set a rack inside a large heavy Dutch Cast Iron Pot. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
• Remove turkey from refrigerator; let stand at room temperature for 1 hour.
• Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.
• Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to platter. Let rest for at least 20 minutes before carving.

About the Author

Moving into her second decade working in education, Jodi Rath has decided to begin a life of crime in her The Cast Iron Skillet Mystery Series. Her passion for both mysteries and education led her to combine the two to create her business MYS ED, where she splits her time between working as an adjunct for Ohio teachers and creating mischief in her fictional writing. She currently resides in a small, cozy village in Ohio with her husband and her seven cats.

Author Links:  Webpage: https://www.jodirath.com/   FB: https://www.facebook.com/jodirath FB Author Page: Author Jodi Rath  Twitter @jodirath

Goodreads: https://www.goodreads.com/author/dashboard  Bookbub: https://www.bookbub.com/profile/jodi-rath

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