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1
Preheat the oven to 400 degrees F.
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2
Season the butter with salt and cayenne pepper and freeze the butter for 30 minutes.
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3
In a small bowl, combine the onions, peppers, garlic, sport peppers, and pickle juice together.
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4
Season the mixture with salt and cayenne pepper.
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5
Place a large towel on a cutting board.
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6
Place the turkey directly on top of the cloth.
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7
This will prevent the turkey from sliding.
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8
Remove the neck, gizzards and livers from the cavity of the turkey.
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9
Rinse the turkey under cool water and pat dry with paper towels.
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10
Place the turkey, breast side up, on the work surface with the cavity facing you.
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11
Using a sharp knife, make three slits on either side of the breast bone, without breaking through the skin.
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12
Insert 2 to 3 slices of the frozen butter into each slit.
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13
Season each slit with salt and cayenne pepper.
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14
Insert about a teaspoon of the vegetable mixture into each slit, pushing with your fingers.
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15
Carefully stuff the boudin sausage in-between the flesh and skin.
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16
Gently pull the drumstick forward and outward to expose the inner thigh Pull the skin away from the meat.
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17
Make a slit following the bone line from the top of each leg.
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18
Using your index finger, make a path and stuff with the butter and vegetables.
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19
Season the skin which has been loosened around the inner thigh with salt and cayenne pepper.
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20
Turn the turkey breast side up, with the neck opening facing you.
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21
Lift the skin flap and make a slit down each wing from the shoulder, again following the bone lines.
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22
Stuff each wing with butter and vegetables.
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23
Season the outside of the turkey with salt and cayenne pepper.
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24
Stuff the cavity with any leftover boudin sausage, butter and vegetables.
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25
Secure the wings by folding the lower half back over the top of the wing.
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26
Tie the legs together with kitchen twine Place the turkey in a large deep roasting pan.
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27
Roast the turkey for 15 to 20 minutes.
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28
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.
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29
Remove from the pan and let cool for 10 minutes.
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30
Lift the turkey our of the pan and carve.
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31
Serve with the pan juices.
