Creole Roast Turkey

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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