Creole Baked Turkey
- 1 thawed turkey
- 2 full fresh garlic heads
- 2 large white onions per 10 pounds of turkey
- 3 bell peppers per 10 pounds of turkey
- 4 to 6 bay leaves
- Spicy Cajun seasoning or Creole seasoning
- Heat oven to 350 degrees F.
- Pour Spicy Cajun Seasoning in a regular kitchen bowl.
- Peel fresh garlic and place in a separate bowl.
- Peel onions and put aside.
- Rinse bell peppers and put aside.
- With a small kitchen paring knife, cut a slit in the turkey approximately 1 inch deep. Using a kitchen teaspoon, scoop a teaspoon of Spicy Cajun Seasoning and pour into the slit in the turkey. Complete the process by inserting a fresh clove of garlic into the slit.
- Repeat this process approximately every 2 inches around the turkey.
- When completed, place the turkey in a roaster. (Important: The roaster must have
a lid that will tightly close.) Rub the entire turkey down, inside and out, with Spicy Cajun Seasoning and Cajun All Seasoning.
- Dice onion and bell pepper.
- Stuff the inside of the turkey with one diced onion, one diced bell pepper, 2 bay leaves, and a handful of garlic.
- Place the turkey in the roaster, breast up. Cover the turkey with the remaining ingredients. Cover and place in the oven for 4 to 6 hours, depending on the size of your turkey. Check after 3 hours. If the turkey is separating from the bone, remove the cover and brown. If not, cover and repeat the process in one hour.
- When done, use a ladle to scoop some of the drippings and use as gravy. For thicker
gravy, mix two tablespoons of flour and cold water in a small bowl. Stir until the flour lumps dissolve.
- Add the turkey juice and stir.
- Season as desired.
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