Best Creole Roast Turkey Recipes

CREOLE ROAST TURKEY

Steps:

• 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. (You may prefer to cook the stuffing separately, if desired, in a large casserole dish.).
• 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.

CREOLE ROAST TURKEY

Steps:

• Creole Butter: Blend all ingredients until smooth. Position rack in lower third of oven and preheat to 325F degrees. Pat turkey dry. Gently slide fingers between turkey breast skin and meat to loosen skin. Rub Creole Butter under skin, over breast meat. Truss turkey. Arrange breast side up in shallow roasting pain. Roast turkey until juices run clear when thigh is pierced or meat thermometer inserted in thickest part of thigh registers 170F degrees (about 3 - 3/12 hours). Transfer turkey to heated platter. Tent with foil; let stand 30 minutes before carving. Make Creole Gravy (see recipe) or simply degrease pan juices, and then deglaze roasting pan over medium-high heat with 2 c. rich chicken stock, scraping up browned bits, continue to reduce by boiling another 5 minutes, and strain into sauceboat.