FOOD FOR THE SOUL: Creole Turkey

 Creole Turkey

It’s that time of the year: people in kitchens across America are preparing for Thanksgiving dinner, and searching for a new twist on one dish that their families and friends find indispensable: the turkey.

My special recipe is sure to light up taste buds on the holiday. May the good things in life be yours in abundance — and stay with you all year long. Happy Thanksgiving!

Ingredients (makes four servings)

• 1 12-14 pound turkey, patted dry
• Kosher salt and freshly ground black pepper
• 1/2 cup Tony Chachere’s Cajun creole spice (or make your own)
• 1 celery stalk, coarsely chopped
• 1 carrot coarsely chopped
• 1 yellow bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1/4 cup (or more) olive or vegetable oil

Directions

• Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
• Remove turkey from refrigerator; let stand at room temperature for 1 hour.
• Preheat oven to 375 degrees. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.
• Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer (inserted into the thickest part of the thigh) registers 165 degrees, then 1 to 1 1/2 hours longer.
• Transfer to platter. Let rest for at least 20 minutes before carving.en. Stir in the basil. Top each serving with more cheese and season with pepper.

Cook time:

Thirteen minutes per pound at 375 degrees, so about three hours. For crispier turkey skin, increase oven temperature to 385 degrees for the last 10 minutes.

 

Learn more at www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278