Creole Roasted Turkey With Holy Trinity Stuffing
- 1 large onion, cut into 1-inch pieces
- 1 medium green pepper, cut into 1-inch pieces
- 2 celery ribs, chopped
- 10 pepperoncini
- 3 garlic cloves, minced
- 1 turkey (14 to 16 pounds)
- 1 cup butter, softened
- 3 tablespoons Creole seasoning
- Preheat oven to 400u0b0. Place onion, pepper, celery, pepperoncini and garlic in turkey cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. In a small bowl, beat butter and Creole seasoning; rub over turkey. Roast, uncovered, 20 minutes.
- Reduce oven setting to 325u0b0. Roast 3-1/4 to 3-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. (Cover loosely with foil if turkey browns too quickly.)
- Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; serve drippings with turkey and vegetable mixture.
onion, green pepper, celery, pepperoncini, garlic, turkey, butter, creole seasoning
Taken from www.tasteofhome.com/recipes/creole-roasted-turkey-with-holy-trinity-stuffing/ (may not work)