In observance of Memorial Day, our offices will be closed on Monday, May 27, 2019. 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
Creole Roasted Turkey
Demonstrated by: Executive Chef Elmer Guzman of Sam Choy's Restaurant.
Creole Thanksgiving - November 1, 1999.
Ingredients:
Directions:
Preheat electric oven to 400°F. Rinse and drain turkey. Combine the remaining ingredients; mix well. Place butter mixture under skin of breast, inner thigh and drumsticks, and in turkey cavities. Place turkey, breast side down, on a v-shaped rack in a roasting pan; roast for 15 to 20 minutes. Lower oven temperature to 325°F. 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.
