Creole Roasted Turkey

May 9, 2010 / By Foodland

Creole Roasted Turkey

A great tasting bird with a New Orleans flair
Course Dinner, Main Course
Cuisine Chicken, Turkey
Servings 8 Servings


  • Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon dried thyme
  • Turkey
  • 1 turkey, 10-12 lbs.
  • 2 butter, cut into 1/4" slices, softened
  • Creole seasoning, as needed (see recipe)
  • 1 large onion, chopped into 1" pieces
  • 1 large bell pepper, chopped into 1" pieces
  • 3 garlic cloves
  • 8 pickled peppers, bottled or canned


Creole Seasoning
  1. Combine all ingredients thoroughly.
  1. Place a large towel on a cutting board.
  2. Place the turkey directly on top of the cloth.
  3. This will prevent the turkey from sliding.
  4. Remove the neck, gizzards and livers from the cavity of the turkey.
  5. Rinse the turkey under cool water and pat dry with paper towels.
  6. Rub the entire body of the turkey with the softened butter.
  7. Generously season the body and cavity with Creole seasoning.
  8. Place the turkey in a large deep roasting pan.
  9. Place the onion, bell pepper, garlic and pickled peppers in the cavity of the turkey.
  10. Place in the refrigerator for 24-48 hours to let the spices marinate into the meat.
  11. Preheat the oven to 400°.
  12. Roast the turkey for 15-20 minutes.
  13. Lower the heat to 350°.
  14. Roast for about 3-3 1/2 hours, or until the juices run clear.
  15. Remove from the pan and let cool for 10 minutes.
  16. Lift the turkey out of the pan and carve.
  17. Serve with pan juices and the vegetables as a side.
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