Funky stuffed turkey

Yield: 8 servings

Measure Ingredient
8.00 ounce cold unsalted butter; cut in 1/2 cubes
8.00 teaspoon salt; divided
4.00 teaspoon cayenne; divided
1.00 cup chopped onion
½ cup chopped green peppers
2.00 tablespoon chopped garlic
8.00 pickled sport peppers; cut 1/8 slivers (up to 10
3.00 tablespoon pickling liquid; from jar
10.00 pounds turkey; to 12 pounds

Preheat oven to 400 degrees. Toss the butter cubes in a bowl and season with 2 teaspoons of the salt and 1 teaspoon of the cayenne, freeze for about 30 minutes. In a small bowl combine 4 teaspoons of the salt and 2 teaspoons of the cayenne. In another bowl combine the onions, green peppers, garlic, sport peppers, the remaining salt and cayenne, with the pickling liquid. With the cavity of the turkey facing you, go into the cavity and, with a sharp knife, make 2 to 3 slits on both sides of the breast bone. Insert 2 to 3 cubes of the frozen butter into each slit. Spoon ¼ teaspoon of the salt and cayenne mixture into the slits. Insert about 1 teaspoon (more if you can) of the vegetable mixture into each hole, pushing with your fingers. Then, gently pull the drumstick forward and outward to expose the inner thigh. Pull the skin away from the meat. Make a slit following the bone line from the top of each leg. Use your index finger to make a path and repeat the stuffing procedure as described above. Where the skin has been loosened on the inner thighs, spoon in about ¼ teaspoon of the salt and cayenne mixture. Turn the turkey, breast side up, so that the neck opening is facing you. Lift the skin flap and make a slit down each wing from the shoulder, again following the bone line. Repeat the stuffing process on both wings.

Season the outside of the turkey with ny remaining salt and cayenne mixture. Any leftover butter and vegetable mixture can be placed inside the cavity. Secure the wings by folding the lower half back over the top of the wing. Tie the legs together with kitchen twine.

Place the turkey in a large roasting pan. No oil or cooking liquid is required. Bake for 15 to 20 minutes to get the browning process going. Lower the oven temperature to 350 degrees. Cover and bake for 3 to 3½ hours or until juices run clear. Cooking time of course will vary according to the size of the turkey. This recipe yield 8 to 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2237 broadcast 11-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-30-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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