Lunch: Creole Roasted Turkey with Holy Trinity Stuffing Recipe
Ingredients
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 celery ribs, chopped
10 pepperoncini
3 garlic cloves, minced
1 turkey (14 to 16 pounds)
1 cup butter, softened
3 tablespoons Creole seasoning
Instructions
Preheat oven to 400 °. Place onion, pepper, celery, pepperoncini and garlic in turkey cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. In a small bowl, beat butter and Creole seasoning; rub over turkey. Roast, uncovered, 20 minutes.
Reduce oven setting to 325 °. Roast 3-1/4 to 3-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170 °-175 °. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; serve drippings with turkey and vegetable mixture.
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Nutrition Facts
Serving Size: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
