Creole Roasted Turkey and Holy Trinity Stuffing
Bring bold New Orleans flavor to your holiday table with this award-winning Creole Roasted Turkey. Stuffed with the Holy Trinity and a touch of heat from pickled peppers, it’s buttery, savory, and unforgettable.
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.
