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Creole Roasted Turkey

Demonstrated by: Executive Chef Elmer Guzman of Sam Choy's Restaurant.
Creole Thanksgiving - November 1, 1999.



Creole Roasted Turkey

  • 12 to 14 lb turkey
  • 1 lb unsalted butter, softened
  • 1/4 cup minced ginger root
  • 1/4 cup minced garlic
  • 1/4 cup minced onion
  • 1 tablespoon Creole seasoning
  • 1 teaspoon minced Hawaiian red peppers
  • 1 teaspoon salt


  1. Preheat electric oven to 400°F.
  2. Rinse and drain turkey.
  3. Combine the remaining ingredients; mix well.
  4. Place butter mixture under skin of breast, inner thigh and drumsticks, and in turkey cavities.
  5. Place turkey, breast side down, on a v-shaped rack in a roasting pan; roast for 15 to 20 minutes.
  6. Lower oven temperature to 325°F.
  7. Turn turkey breast side up, and continue to roast, basting occasionally, for 3 to 3 1/2 hours or until done.

Makes 8 to 12 servings.


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