CREOLE ROAST TURKEY

CREOLE ROAST TURKEY image

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 16-pound turkey, room temperature
2 c. rich chicken or turkey stock
Creole Butter:
1/2 c. (1 stick) unsalted butter, room temperature
3 medium garlic cloves, mashed
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 tsp. dried thyme, crushed
1/2 tsp. rubbed sage
1/2 tsp. freshly ground black pepper
1/2 tsp. freshly ground white pepper
1/2 tsp. cayenne pepper
1/4 tsp. ground allspice

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.

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