Creole Roast Turkey
Transform your holiday feast with this Creole Roast Turkey, a show-stopping main dish bursting with bold Southern flavors. This juicy 12-pound bird is infused with a rich Creole butter made from softened butter, Creole seasoning, minced garlic, and fresh herbs like thyme and parsley, creating layers of zesty and aromatic goodness. Stuffed with bright lemons, sweet onions, and hearty vegetables, then roasted to perfection with a chicken stock base to keep it tender and moist, this turkey offers the perfect balance of spice and savoriness. Basting every 30 minutes ensures a golden, crispy skin, while resting after cooking locks in all those mouthwatering juices. Perfect for an unforgettable Thanksgiving or festive celebration, this Creole-inspired centerpiece will leave your guests raving.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 4 tablespoons Creole seasoning
- 6 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 1 lemon, halved
- 2 yellow onion, quartered
- 3 celery stalks, roughly chopped
- 3 carrots, roughly chopped
- 2 cups chicken stock
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
1. Preheat your oven to 325°F (165°C).
2. Rinse the turkey under cold water, then pat it dry with paper towels. Remove any giblets or neck from the cavity.
3. In a small bowl, mix the softened butter, Creole seasoning, minced garlic, chopped thyme, and parsley together until well combined.
4. Carefully loosen the skin of the turkey breasts by sliding your fingers under it. Spread half of the seasoned butter mixture under the skin. Rub the remaining butter all over the outside of the turkey.
5. Season the cavity with kosher salt and black pepper. Stuff the cavity with the halved lemon, quartered onions, celery, and carrots.
6. Tie the turkey legs together with kitchen twine to ensure even cooking. Tuck the wing tips under the bird to prevent burning.
7. Place the turkey on a roasting rack set in a large roasting pan. Drizzle olive oil over the top of the turkey.
8. Pour 2 cups of chicken stock into the roasting pan to keep the turkey moist while roasting.
9. Roast the turkey in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast and 180°F (82°C) at the thigh. Baste the turkey every 30 minutes with the pan drippings to keep it juicy.
10. If the turkey skin starts to brown too quickly, cover it loosely with aluminum foil.
11. Remove the turkey from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes before carving.
12. Serve the Creole roast turkey with your favorite sides and enjoy a flavorful feast!
Nutrition Facts
Calories |
9924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.7 g | 555% | |
| Saturated Fat | 182.6 g | 913% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 4369 mg | 1456% | |
| Sodium | 12288 mg | 534% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 27.5 g | ||
| Protein | 1341.7 g | 2683% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 908 mg | 70% | |
| Iron | 66.7 mg | 371% | |
| Potassium | 14594 mg | 311% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
