[CH] Emeril's Turkey
RST G (synapse7@home.com)
Thu, 06 Jan 2000 18:38:04 -0500
Is this the correct one? This is the one I have on my Mastercook files.
* Exported from MasterCook *
PEPPER STUFFED TURKEY
Recipe By : Emeril Lagasse
Serving Size : 10 Preparation Time :0:00
Categories : Turkey Emeril Lagasse
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks sweet butter -- cut in 1/4" slices.
8 teaspoons salt
4 teaspoons cayenne
1 cup onions -- chopped
1/2 cup bell peppers -- chopped
2 tablespoons garlic -- chopped
8 Cajun Chef Brand sport peppers -- or more
3 tablespoons pickle juice -- from the pepper
-- jars
1 10 lb small turkey
Preheat oven to 400ø F.
Put the butter slices in the bowl and season with 2 teaspoons of the
salt and 1 tablespoon of the cayenne. Freeze for 30 minutes.
Combine 4 teaspoons of the salt and 2 teaspoons of the cayenne in a
small bowl. In another bowl, combine onions, bell peppers, garlic,
sport peppers, the remaining 2 teaspoons of salt, and the remaining 1
teaspoon cayenne with pickle juice.
Prepare a work surface, either a large tray or cutting board, topped
with a large clean towel to prevent the turkey from sliding around while
you work. Remove the neck, gizzards, and livers form the cavity of the
turkey. Rinse the turkey under cool water and pat dry with paper
towels. Place the turkey, breast side up, on the work surface with the
cavity facing you. Lift the skin flap and make 2 to 3 slits on either
side of the breastbone, inside the cavity, with a sharp pointed knife,
without piercing through the skin.
Insert 2 to 3 slices of the frozen butter into each slit. Next, spoon
about 1/4 teaspoon of the salt and cayenne mixture into the slits.
Insert about 1 teaspoon more, if you can, of the vegetable mixture into
each hole, pushing with your fingers.
Gently pull the drumstick forward and outward to expose the inner
thigh. Pull the skin away form the meat. Make a slit following the
bone lines from the top of each leg. Use your index finger to make a
path and repeat the stuffing procedure described above.
Where the skin has been loosened on the inner thigh, spoon in about 1/4
teaspoon of the salt and cayenne mixture.
Turn the turkey breast side up, with the neck opening facing you. Lift
the skin flap and make a slit down each wing from the shoulder, again
following the bone lines. Repeat the stuffing process on both wings.
Season the outside of the turkey with any remaining salt and cayenne
mixture. Place any leftover butter or vegetable mixture inside the
cavity. Secure the wings by folding the lower half back over the top of
the wing. Tie the legs together with kitchen twine. Place the turkey
in a large deep roasting pan. No fat or cooking liquid is required.
Roast at 400ø F for 15 to 20 minutes to get the browning process going.
Lower the temperature to 350ø F . Cover the lid and bake for 3 to 3 1/2
hours, or until juices run clear.
Remove from the oven and let cool for 10 minutes. Lift the turkey out
of the pan and carve. Serve warm with pan juices.
I got this from Judy "MsChile" Howle at the Chile-Heads Mailing List.
Busted by RisaG. by Judy Howle <howle@ebicom.net> on Nov 21, 1998,
converted by MC_Buster.
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RisaG