Best 2 Creole Roast Turkey Recipes

Creole roast turkey is a flavorful and succulent dish that is perfect for any special occasion. With its unique blend of spices and herbs, this delectable dish is sure to impress your family and friends. Creole cooking is known for its vibrant flavors and bold spices, and this recipe is no exception. Get ready to tantalize your taste buds with this mouthwatering creole roast turkey that is sure to become a new favorite in your recipe collection.

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CREOLE ROAST TURKEY

Creole Roast Turkey image

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!

Provided by Leslie in Texas

Categories Whole Turkey

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

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

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.

Nutrition Facts : Calories 1490, Fat 80.2, SaturatedFat 25.4, Cholesterol 482, Sodium 1607.2, Carbohydrate 39.3, Fiber 5.3, Sugar 4, Protein 142.7

CREOLE ROAST TURKEY

CREOLE ROAST TURKEY image

Categories Poultry Roast Thanksgiving

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.

Tips:

Use a fresh, high-quality turkey. This will ensure that your roast turkey is moist and flavorful.
Brine the turkey before roasting. This will help to keep the turkey moist and juicy. You can use a simple brine made with water, salt, and sugar, or you can get more creative with your brine ingredients.
Roast the turkey at a low temperature. This will help to prevent the turkey from drying out. The ideal roasting temperature for a turkey is 325 degrees Fahrenheit.
Use a meat thermometer to check the internal temperature of the turkey. The turkey is done roasting when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast.
Let the turkey rest before carving. This will allow the juices to redistribute throughout the turkey, making it more tender and flavorful.

Conclusion:

Creole roast turkey is a delicious and festive dish that is perfect for any special occasion. With its rich, flavorful gravy and tender, juicy meat, this dish is sure to be a hit with your family and friends. So next time you're looking for a special meal to prepare, give Creole roast turkey a try. You won't be disappointed.

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