Recipe by Leslie in Texas
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 Jambalaya Stuffing adds to the Creole flavor. You may want to adjust the amount of "hot" in the stuffing to your own heat tolerance!
Top Review by mersaydees
Made this for Thanksgiving this year and absolutely loved it. So easy and flavorful. For the creole butter, bring the unsalted butter to room temperature and blend all of the ingredients in a food processor until smooth. The butter may be made 4 days ahead, covered and refrigerated or 1 month ahead and frozen; just bring it to room temp before serving. Thanks, Leslie! Saved me the trouble of adding this recipe from my issue of Bon Appetit!
- 1 (16 lb) whole turkey, room temperature
- 7 cups jambalaya prepared stuffing (Jambalaya Stuffing )
- 2 cups rich chicken broth (preferably homemeade) or 2 cups turkey stock (preferably homemeade)
- 1⁄2 cup unsalted butter (1 stick)
- 3 medium garlic cloves, mashed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon rubbed sage
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon allspice
Directions See How It's Made
- 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.