Give Thanksgiving a southern flair with a blend of Creole seasonings!
Creole Roasted Garlic Turkey
Prep: 40 minutes
Roast: 3 hours • Serves: 10
- 2 garlic heads
- 2 teaspoons olive oil
- 1⁄2 cup Creole Seasoning (recipe follows)
- 4 tablespoons Our Family butter, softened
- 1 teaspoon chopped fresh rosemary leaves
- 1 (12- to 14-pound) turkey
- 2 celery ribs, cut into 3-inch pieces
- 2 medium carrots, cut into 3-inch pieces
- 1 green bell pepper, cut into large chunks
- 1 medium yellow onion, cut into wedges
- 4 cans (14 ounces each) Our Family chicken broth
- 1⁄4 cup cold water
- 1⁄4 cup cornstarch
1. Preheat oven to 350°. Slice 1⁄4 inch off top of
each garlic head. Place garlic, cut side up, in foil
and drizzle with olive oil. Wrap garlic in foil to
seal. Place on rimmed baking pan and roast 45
minutes. When cool enough to handle, squeeze
out garlic into small bowl.
2. Increase heat to 400°. Mash garlic with 2
teaspoons Creole Seasoning, butter and rosemary.
Remove neck and giblets from turkey and place
in large heavy metal roasting pan; discard liver.
Rinse turkey with cold running water; pat dry with
paper towels. Work your fi ngers between the skin
and breast to loosen skin. Evenly distribute garlic
mixture under skin.
3. Sprinkle 3 tablespoons Creole Seasoning inside
turkey cavity; fi ll cavity with some vegetables.
Place any remaining vegetables in roasting pan.
Place turkey, breast side up, on top of neck, giblets
and vegetables. Rub turkey all over with remaining
Creole Seasoning. Roast turkey 15 to 20 minutes
or until outside of turkey is browned. Reduce heat
to 325°. Roast 2 hours longer or until thermometer
inserted into thickest part of thigh reads 165°,
rotating turkey halfway through roasting time.
Place turkey on large platter; cover with foil to
keep warm. (Internal temperature will rise 5° to 10°
4. While turkey rests, prepare gravy: Skim excess
fat from drippings in roasting pan. Place roasting
pan on stovetop over medium-high heat. Add
broth and simmer 10 minutes, stirring occasionally
to loosen browned bits on bottom of pan.
Remove and discard neck and giblets. In small
bowl, whisk together water and cornstarch. Whisk
cornstarch mixture into pan and heat to boiling.
Boil 1 minute and remove from heat. Season with
salt and pepper to taste.
In small bowl, combine:
- 3 tablespoons kosher salt,
2 tablespoons each garlic powder and paprika
- 1 tablespoon each cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dry mustard
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
Approximate nutritional values per serving:
622 Calories, 23g Fat (8g Saturated), 324mg Cholesterol,
1315mg Sodium, 12g Carbohydrates, 2g Fiber, 88g Protein