Best 11 Turkey Creole Recipes

CREOLE-STUFFED TURKEY

Steps:

• In a large bowl, combine the first 10 ingredients; add enough broth to moisten. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

BUTTER CREOLE MARINADE FOR DEEP FRIED TURKEY

Steps:

• Directions: 1 Melt butter slowly as not to burn. 2 Add rest of ingredients and mix well. 3 (I place in a covered bowl and shake vigorously). 4 Inject into your turkey and allow to sit for one hour or more before deep frying. 5 HINT: We were cooking the turkey while camping, and decided to leave it in the bag to inject it, so it would not be so messy! 6 It worked great!

CREOLE ROAST TURKEY

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.

TURKEY CREOLE

Steps:

• In large pan, heat olive oil and saute until soft. Add garlic and cook one minute more.
• Add tomatoes and stir.
• Add water, paste, worcestershire sauce, chili powder, salt, sugar, and tabasco sauce.
• Simmer uncovered for 40 minutes.
• Dissolve gelatin in 2 tsp water.
• Add turkey and gelatin to sauce.
• Heat thoroughly/until desired thickness.
• Best served with rice.

CREOLE ROAST TURKEY

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.

TURKEY CREOLE LASAGNA

Steps:

• In 10-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), beans and Creole seasoning. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

CREOLE TURKEY BREAST

Steps:

• Inject turkey breast with marinade.
• Mix garlic powder and Creole seasoning together and set aside.
• Rub turkey breast with olive oil. Rub seasoning mixture on outside and inside of breast.
• Secure on rotisserie spit OR put breast on a rack in a roasting pan. Roast at 325 degrees appoximately 2 1/2 hours (180 degrees internal temp)OR until juices run clear.

CREOLE TURKEY MEATLOAF

Steps:

• 1. Mix all ingredients and pour into a loaf pan. Bake @ 350 for 40-50 minutes or until cooked through. Since it's turkey you don't have to worry about it getting too greasy and running over in the oven
• 2. For cheese sauce: In a medium pot mix soup and cream. Over medium heat stir constantly to assure it doesn't scorch. Once it's heated through add cheese, again stirring constantly until completely melted. Add pepper to taste and serve over sliced meatloaf.

CREOLE TURKEY RUB

Steps:

• Grind bay leaves into a fine powder. Combine Creole Seasoning and other ingredients together. Divide into 3 equal parts. Rub one third on the inside of the turkey, one third over the breasts and one third over the rest of the turkey. For best results refrigerate the rubbed turkey overnight to allow the flavors to sink in.

CREOLE ROASTED TURKEY WITH HOLY TRINITY STUFFING

Steps:

• Preheat oven to 400°. Place onion, pepper, celery, pepperoncini and garlic in turkey cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. In a small bowl, beat butter and Creole seasoning; rub over turkey. Roast, uncovered, 20 minutes., Reduce oven setting to 325°. Roast 3-1/4 to 3-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; serve drippings with turkey and vegetable mixture.

CREOLE-STUFFED TURKEY

Steps:

• In a large bowl, combine the first 10 ingredients add enough chicken broth to moisten. Just before baking, stuff the turkey. Skewer openings tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 3-1/2 to 4 hours or until thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. (*You may substitute the following spices instead of the creole seasoning: 1 teaspoon each paprika and garlic powder, and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin.) Editor's Note: Stuffing may be baked in a greased 2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minutes). Stuffing yields about 6 cups.© Copyright Reiman Publications, 1993-1997