INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F. Season the butter with salt and cayenne
pepper. Freeze the butter for 30 minutes. In a small bowl, combine the
onions, peppers, garlic, sport peppers and pickle juice together. Season
the mixture with salt and cayenne pepper. Place a large towel on a cutting
board. Place the turkey directly on top of the cloth. This will prevent the
turkey from sliding. Remove the neck, gizzards and livers from 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. Using a sharp knife, make three slits on either side of
the breast bone, without breaking through the skin. Insert 2-3 slices of
the frozen butter into each slit. Season each slit with salt and cayenne
pepper. Insert about a teaspoon of the vegetable mixture into each slit,
pushing with your fingers. Gently pull the drumstick forward and outward to
expose the inner thigh Pull the skin away from the meat. Make a slit
following the bone line from the top of each leg. Using your index finger,
make a path and stuff with the butter and vegetables. Season the skin which
has been loosened around the inner thigh with salt and cayenne pepper. 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. Stuff each wing
with butter and vegetables. Season the outside of the turkey with salt and
cayenne pepper. Stuff the cavity with any leftover butter and vegetables.
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. Roast the turkey for 15-20 minutes. Lower the heat to 350
degrees F. Cover the turkey with a lid and bake for about 3 to 3 1/2 hours,
or until the juices run clear. Remove from the pan and let cool for 10
minutes. Lift the turkey our of the pan and carve. Serve with the pan
juices.
Yield: 8-10 servings
Posted to MC-Recipe Digest V1 #325
Recipe by: ESSENCE OF EMERIL SHOW #EE2438
From: Meg Antczak <meginny@frontiernet.net>
Date: Sun, 1 Dec 1996 22:57:04 -0500

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