Updated for 2025: This beloved Creole Roasted Turkey with Holy Trinity Stuffing has been refreshed with new tips, an FAQ, and serving ideas to make your holiday table even more special.
In a Creole kitchen, the scent of butter and peppers means company’s coming. It’s that unmistakable aroma that fills the air just before a holiday meal hits the table. When the roux’s been stirred, the butter’s melting slowly, and the Holy Trinity of onion, bell pepper, and celery starts to meld in the pan. That’s the smell of home, of something worth gathering for. This Creole Roasted Turkey and the Holy Trinity Stuffing takes on that spirit and gives it a little extra New Orleans swagger.
The Creole Roasted Turkey gets a rubdown of butter and Creole seasoning. That bold, smoky spice blend turns this ordinary roast into something you’ll remember long after the plates are cleared. But what truly sets this apart is the stuffing. It’s built from the Holy Trinity and a handful of pickled peppers for a spark of heat that wakes up every bite.
It’s a dish made for holidays, yes, but also for any table where the goal is comfort and connection. The kind of meal that quiets a room for a moment, right before someone leans back and says, “Now that’s how you do it.”
If you’re wondering, what is the Holy Trinity of Creole and Cajun cooking? It’s the start of many dishes like red beans and rice, gumbos, and jambalaya. This seasoning base is the Louisiana version of the traditional mirepoix and is a combination of three aromatic ingredients: onions, bell pepper, and celery. You can read more about it and da Pope by reading my article What is the Holy Trinity of Creole and Cajun Cooking?
Want more proof that this Creole Roasted Turkey recipe is amazing?
In 2014, I decided to take a chance and submitted this recipe to Taste of Home magazine for their annual Thanksgiving contest. Out of all the recipes sent in from across the country, this Creole Roasted Turkey took second place.
A few weeks after the announcement, a complimentary copy of the magazine showed up in my mailbox. I still remember the feeling of flipping through those glossy pages and seeing my recipe printed there. Even now, I’m still proud every time I think about it — not just because it placed high, but because it represented a little bit of that Creole flavor I love sharing.
But the real kicker came later that fall. One of the editors, who also happened to be one of the taste-test judges, sent me an email. She congratulated me, told me how much she loved the recipe, and said she was making it for her own family’s Thanksgiving dinner that year. Now, that’s the kind of compliment that sticks with you.
If you’re a Taste of Home collector, you can find the recipe in the Thanksgiving 2015 issue. Flip to page 69, and you’ll see the beautiful photo they took after recreating the dish in their test kitchen.
FAQ: Creole Roasted Turkey with Holy Trinity Stuffing
What makes this turkey “Creole”?
Creole cooking blends French, African, Spanish, and Caribbean influences, and this turkey brings that mix of cultures right to the table. It’s seasoned with bold Creole spices, stuffed with the Holy Trinity of onion, bell pepper, and celery, and gets a little heat from pickled peppers. It’s a Louisiana twist on a classic holiday centerpiece.
Can I make this turkey ahead of time?
Yes. You can prep the vegetable mixture and season the turkey the day before. Just keep both refrigerated separately. When you’re ready to roast, stuff the cavity and let the turkey sit at room temperature for about 30 minutes before going into the oven.
How spicy is this recipe?
It’s got just enough kick to wake up your taste buds. It’s not too hot, just flavorful. If you want to turn up the heat, use hotter pickled peppers or add more Creole seasoning or cayenne pepper.
What can I do with the leftovers?
Leftover Creole turkey is perfect for sandwiches, turkey po’boys, or even a pot of Creole turkey gumbo. Don’t toss the bones either. You can simmer them with vegetables to make a nice, rich turkey stock for soups and beans.
What to Serve with the Creole Roasted Turkey?
- New Orleans Inspired Creamy Mac and Cheese
- Simple Creamed Corn Maque Choux
- Cajun Seasoned Roasted Carrots
- Creole Style Green Beans
- Monday Red Beans and Rice
- Roasted Okra (coming soon)
So this Thanksgiving, give my runner-up, almost-a-winner Creole Roasted Turkey with Da Pope and the Hot Nun a try. And when you do, I’d love to see it. Share your photos on social media, tag me using #RedBeansAndEric, and tell me what you thought in the comments below.
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Creole Roasted Turkey and Holy Trinity Stuffing
Ingredients
- 1 turkey 14-16 lbs thawed if frozen
- 2 sticks unsalted butter softened
- 3-4 tbsp Creole seasoning
- 1 large onion cut to 1-inch pieces
- 1 green bell pepper cut to 1-inch pieces
- 2 celery stalks chopped
- 10 pickled peppers
- 3 cloves garlic minced
Instructions
- Preheat oven at 400°.
- In a medium bowl, combine the onion, bell pepper, celery, garlic, and pickled peppers. Toss together and set aside.
- Remove the neck, gizzards, and liver from the cavity. Rinse the turkey under cold water, then pat it completely dry with paper towels.
- Rub the softened butter all over the turkey, making sure to get under the skin when possible for extra flavor. Sprinkle the Creole seasoning generously over the entire bird—don’t forget inside the cavity too.
- Place the turkey, breast side up, in a roasting pan fitted with a rack if you have one. Spoon the vegetable mixture into the cavity (don’t pack it too tightly).
- Roast uncovered at 400°F for 20 minutes, then reduce the oven temperature to 350°F. Continue roasting for about 3½ hours, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Remove the turkey from the oven and let it rest for at least 10–15 minutes before carving. This allows the juices to redistribute.
- Carve the turkey and serve it alongside the roasted stuffing vegetables, and a drizzle of pan juices.
Notes
- For extra heat and depth of flavor, prepare the vegetable mixture the night before. As it rests, the pickled peppers infuse the Holy Trinity with a zesty, spicy kick.
- If you like crispier skin, baste the turkey once or twice during roasting with the pan drippings.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Gail
Eric, Would love to do this for 2018 Thanksgiving, but prefer to bake my stuffing in a separate pan. Is that okay?
Red Beans & Eric
I’m sure you could cook the stuffing separately. I honestly never tried it.
Sarah R
Hi Eric, what is your Holy Trinity Stuffing recipe?
Red Beans and Eric
Hi, Sarah. The recipe is listed in the recipe card above. It’s cooked along with the turkey.