[CH] Pepper Stuffed Turkey
Judy Howle (howle@ebicom.net)
Sat, 21 Nov 1998 23:10:34 -0600
I found this at abcnews.com, where they are featuring Thanksgiving recipes.
PEPPER STUFFED TURKEY
by Emeril Lagasse
S E R V E S 8 T O 1 0
2 sticks (½ pound) butter, cut
into ¼-inch
slices.
8 teaspoons salt
4 teaspoons cayenne
1 cup chopped onions
½ cup chopped bell peppers
2 tablespoons chopped garlic
8 to 10 Cajun Chef Brand sport
peppers
3 tablespoons pickle juice from
the
pepper jars
1 small turkey (10 to 12 pounds)
Preheat oven to 400° F.
Put the butter slices in the bowl
and season with 2 teaspoons of
the salt and 1 tablespoon of the
cayenne. Freeze for 30 minutes.
Combine 4 teaspoons of the salt
and 2 teaspoons of the cayenne
in a small bowl. In another bowl,
combine onions, bell peppers,
garlic, sport peppers, the
remaining 2 teaspoons of salt,
and the remaining 1 teaspoon
cayenne with pickle juice.
Prepare a work surface, either a
large tray or cutting board,
topped with a large clean towel
to prevent the turkey from
sliding around while you work.
Remove the neck, gizzards, and
livers form the cavity of the
turkey. Rinse the turkey under
cool water and pat dry with
paper towels. Place the turkey,
breast side up, on the work
surface with the cavity facing
you. Lift the skin flap and make
2 to 3 slits on either side of the
breastbone, inside the cavity,
with a sharp pointed knife,
without piercing through the
skin.
Insert 2 to 3 slices of the frozen
butter into each slit. Next, spoon
about 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.
Gently pull the drumstick
forward and outward to expose
the inner thigh. Pull the skin
away form the meat. Make a slit
following the bone lines from
the top of each leg. Use your
index finger to make a path and
repeat the stuffing procedure
described above.
Where the skin has been
loosened on the inner thigh,
spoon in about 1/4 teaspoon of
the salt and cayenne mixture.
Turn the turkey breast side up,
with the neck opening facing
you. Lift the skin flap and make
a slit down each wing from the
shoulder, again following the
bone lines. Repeat the stuffing
process on both wings.
Season the outside of the turkey
with any remaining salt and
cayenne mixture. Place any
leftover butter or vegetable
mixture 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 deep roasting pan. No fat
or cooking liquid is required.
Roast at 400° F for 15 to 20
minutes to get the browning
process going. Lower the
temperature to 350° F . Cover the
lid and bake for 3 to 3½ hours,
or until juices run clear.
Remove from the oven and let
cool for 10 minutes. Lift the
turkey out of the pan and carve.
Serve warm with pan juices.
From Louisiana Real and Rustic.
Judy "MsChile" Howle
Flavors of the South; Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462