Place a roasting pan on a cookie sheet for stability and easy transfer. Remove tail, neck, and innards from turkey. Pour a decent amount of chicken stock into the roasting pan. Place the turkey into the roasting pan and pat it dry with paper towels. Set out butter to reach room temperature.

Carefully flay the skin away from the turkey (not removing it, just creating an opening). Place one of the sticks of butter under the skin, mashing and massaging it into the meat. Pour a dash of chicken stock into the opening, mixing it with the butter. Using another stick of butter, rub liberally over the entire turkey.

Pour a generous amount of vegetable oil over the turkey to help the seasonings stick to the skin.

In a small bowl, whisk together the salt, cayenne pepper, chili powder, Italian seasoning, seasoning salt, smoked paprika, garlic powder, onion powder, parsley flakes, sage, thyme, and black pepper. Once blended, sprinkle over turkey until all seasoning is used.

Add a full stick of butter into the turkey's cavity, chasing it with a dousing of the chicken broth. Place bay leaves into the cavity to marinate in the stock.

Using an injector, inject some of the chicken broth directly into the meat, aiming for areas that tend to be drier (mostly white meat).

Lightly cover the turkey with foil and place in the refrigerator to marinate for 24 hours.

After the 24-hour setting time, preheat oven to 325°F. Place the turkey into the oven and cook low and slow, uncovered for 12-13 hours, checking occasionally with a meat thermometer. Roughly every two hours, add in more chicken stock and ladle the turkey's juices over itself.

Once done, allow turkey to rest before slicing. Remove bay leaves from the broth before serving.

Enjoy your Spiced Up Turkey! 🍗