Creole Roast Turkey

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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 pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon allspice

Recipe

• 1 turkey.
• 2 position rack in lower third of oven and preheat to 325 degrees.
• 3 pat turkey dry.
• 4 gently slide fingers between turkey breast skin and meat to loosen skin.
• 5 rub creole butter under skin over breast meat.
• 6 spoon stuffing into cavity, packing firmly. (you may prefer to cook the stuffing separately, if desired, in a large casserole dish.).
• 7 truss turkey and arrange breast side up on a rack in shallow roasting pan.
• 8 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.
• 9 transfer turkey to heated platter, tent with foil and let stand for 30 minutes.
• 10 degrease pan juices.
• 11 set roasting pan with pan juices over medium-high heat; add stock and bring to a boil, scraping up any browned bits.
• 12 boil 5 minutes, thicken with cornstarch or flour slurry if desired and strain into a sauceboat.
• 13 serve turkey, passing pan juices separately.