Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with Bone Suckin' Cajun Seasoning & Rub , 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
Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice
of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of Bob’s Best Quality BBQ Explorer Rub.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crispy.
Stir whiskey, maple syrup, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off
heat; stir salt and Wild Turkey Habañero Sauce into mixture. Pour marinade into a large bowl.
Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a
roasting pan. Retain marinade for basting.
Preheat oven to 450 degrees F (230 degrees C).
Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees
C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing.