Creole Baked Turkey

1 thawed turkey
2 full fresh garlic heads
2 large white onions per 10 pounds of turkey
3 bell peppers per 10 pounds of turkey
4 to 6 bay leaves
Spicy Cajun seasoning or Creole seasoning

Heat oven to 350 degrees F.

Pour Spicy Cajun Seasoning in a regular kitchen bowl. Peel fresh garlic and place in a separate bowl. Peel onions and put aside. Rinse bell peppers and put aside.

With a small kitchen paring knife, cut a slit in the turkey approximately 1 inch deep. Using a kitchen teaspoon, scoop a teaspoon of Spicy Cajun Seasoning and pour into the slit in the turkey. Complete the process by inserting a fresh clove of garlic into the slit. Repeat this process approximately every 2 inches around the turkey. When completed, place the turkey in a roaster. (Important: The roaster must have a lid that will tightly close.) Rub the entire turkey down, inside and out, with Spicy Cajun Seasoning and Cajun All Seasoning. Dice onion and bell pepper. Stuff the inside of the turkey with one diced onion, one diced bell pepper, 2 bay leaves, and a handful of garlic. Place the turkey in the roaster, breast up. Cover the turkey with the remaining ingredients. Cover and place in the oven for 4 to 6 hours, depending on the size of your turkey. Check after 3 hours. If the turkey is separating from the bone, remove the cover and brown. If not, cover and repeat the process in one hour.

When done, use a ladle to scoop some of the drippings and use as gravy. For thicker gravy, mix two tablespoons of flour and cold water in a small bowl. Stir until the flour lumps dissolve. Add the turkey juice and stir. Season as desired.