Creole Roast Turkey

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!"!

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.

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.

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