INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees 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 400 degrees F for 15 to 20
minutes to get the browning  process going. Lower the temperature to
350 degrees 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.
From Louisiana Real and Rusticup  Converted by MC_Buster.  NOTES : From
Chef and author Emeril Lagasse  Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
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Calories: 946
Calories From Fat: 823
Total Fat: 93.7g
Cholesterol: 244mg
Sodium: 18630.3mg
Potassium: 591mg
Carbohydrates: 28.8g
Fiber: 6.1g
Sugar: 9.7g
Protein: 5.4g