Description
Try this the next time you're in the mood for something a little different for your holiday dinner! It's from a november 1987 issue of bon appetit featuring a "creole thanksgiving". The sensational creole butter helps make the breast meat moist and flavorful and the recipe #337979 adds to the creole flavor. You may want to adjust the amount of "hot" in the stuffing to your own heat tolerance!
Ingredients
- Whole Turkey
- Prepared Stuffing
- Rich Chicken Broth
- Unsalted Butter
- Garlic Cloves
- Worcestershire Sauce
- Hot Pepper Sauce
- Dried Thyme
- Rubbed Sage
- Fresh Ground Pepper
- White Pepper
- Cayenne Pepper
- Allspice
Instructions
- Turkey
- Position rack in lower third of oven and preheat to 325 degrees
- Pat turkey dry
- Gently slide fingers between turkey breast skin and meat to loosen skin
- Rub creole butter under skin over breast meat
- Spoon stuffing into cavity, packing firmly
- Truss turkey and arrange breast side up on a rack in shallow roasting pan
- Roast turkey until juices run clear when thigh is pierced or meat thermometer registers 170 degrees, basting every 20 minutes with pan juices, 3 1 / 4 to 3 1 / 2 hours
- Transfer turkey to heated platter, tent with foil and let stand for 30 minutes
- Degrease pan juices
- Set roasting pan with pan juices over medium-high heat
- Add stock and bring to a boil, scraping up any browned bits
- Boil 5 minutes, thicken with cornstarch or flour slurry if desired and strain into a sauceboat
- Serve turkey, passing pan juices separately