Best 2 Creole Roast Turkey Recipes

In the realm of culinary delights, the Creole Roast Turkey stands as a majestic centerpiece, embodying the vibrant heritage and rich flavors of Louisiana's culinary traditions. This exceptional dish is not merely a roasted turkey; it is an exquisite symphony of bold spices, aromatic herbs, and succulent textures. From the savory stuffing to the crispy skin and juicy meat, every element of the Creole Roast Turkey is carefully crafted to create an unforgettable dining experience. Whether you're hosting a grand feast for the holidays or seeking a taste of Creole cuisine, this comprehensive guide presents a collection of carefully curated recipes that will lead you through the art of preparing this iconic dish.

The recipes included in this article cover every aspect of the Creole Roast Turkey, from the preparation of the stuffing to the roasting of the turkey itself. You'll find detailed instructions for making a flavorful cornbread stuffing, seasoned with aromatic herbs and spices, that perfectly complements the rich flavors of the turkey. The turkey is then marinated in a fragrant blend of spices, ensuring that every bite is infused with Creole essence. But that's not all; the article also provides recipes for a delectable gravy, made from the turkey drippings and enriched with a roux, as well as a selection of classic Creole side dishes, such as dirty rice, braised collard greens, and sweet potato casserole.

With its vibrant flavors, rich history, and versatility, the Creole Roast Turkey is a culinary masterpiece that deserves a place of honor at your table. Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide will empower you to create an authentic and unforgettable Creole feast that will delight your family and friends. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

CREOLE ROAST TURKEY

Creole Roast Turkey image

Try this the next time you're in the mood for something a little different for your holiday dinner! It's from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". The sensational Creole Butter helps make the breast meat moist and flavorful and the Recipe #337979 adds to the Creole flavor. You may want to adjust the amount of "hot" in the stuffing to your own heat tolerance!

Provided by Leslie in Texas

Categories Whole Turkey

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

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 white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice

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.

Nutrition Facts : Calories 1490, Fat 80.2, SaturatedFat 25.4, Cholesterol 482, Sodium 1607.2, Carbohydrate 39.3, Fiber 5.3, Sugar 4, Protein 142.7

CREOLE ROAST TURKEY

CREOLE ROAST TURKEY image

Categories Poultry Roast Thanksgiving

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 16-pound turkey, room temperature
2 c. rich chicken or turkey stock
Creole Butter:
1/2 c. (1 stick) unsalted butter, room temperature
3 medium garlic cloves, mashed
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 tsp. dried thyme, crushed
1/2 tsp. rubbed sage
1/2 tsp. freshly ground black pepper
1/2 tsp. freshly ground white pepper
1/2 tsp. cayenne pepper
1/4 tsp. ground allspice

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.

Tips:

Brining the Turkey: Before roasting, submerge the turkey in a brine solution for 12-24 hours. This process helps enhance the turkey's flavor and keeps it moist during roasting.
Preparing the Turkey: Make sure the turkey is completely thawed before cooking. Remove the giblets and excess fat, then pat the turkey dry.
Seasoning the Turkey: Generously season the turkey inside and out with a mixture of salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. You can also add fresh herbs like thyme, rosemary, and sage for extra flavor.
Stuffing the Turkey: If desired, stuff the turkey with a flavorful stuffing made from bread cubes, celery, onion, and herbs. Alternatively, you can cook the stuffing separately.
Roasting the Turkey: Place the turkey breast-side up on a roasting rack in a preheated oven. Roast the turkey at 325°F (163°C) for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Basting the Turkey: Baste the turkey every 30 minutes with the pan juices or melted butter to keep it moist and prevent it from drying out.
Resting the Turkey: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the turkey, resulting in a more tender and flavorful meat.

Conclusion:

Creating a delectable Creole roast turkey requires careful preparation, seasoning, and roasting techniques. By following the tips and steps outlined in this recipe, you can achieve a succulent and flavorful turkey that will be the centerpiece of your special occasion meal. Remember to brine the turkey for enhanced flavor, season it generously, and baste it regularly during roasting. Don't forget to let the turkey rest before carving to ensure maximum juiciness. With a little patience and attention to detail, you'll be able to impress your guests with a truly unforgettable Creole-style roasted turkey.

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