Creole Roast Turkey Recipe

Name: Creole Roast Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Turkey; 1 (16 lb) whole turkey, room temperature; 7 cups jambalaya prepared stuffing (Jambalaya Stuffing ); 2 cups rich chicken broth (preferably homemeade) or 2 cups turkey stock (preferably homemeade); Creole Butter; 1/2 cup unsalted butter (1 stick); 3 medium garlic cloves, mashed; 2 teaspoons Worcestershire sauce; 1 teaspoon hot pepper sauce; 1 teaspoon dried thyme, crumbled; 1/2 teaspoon rubbed sage; 1/2 teaspoon fresh ground pepper; 1/2 teaspoon white pepper; 1/2 teaspoon cayenne pepper; 1/4 teaspoon allspice

Servings: persons

Turkey
1 (16 lb) whole turkey, room temperature
7 cups jambalaya prepared stuffing (Jambalaya Stuffing )
2 cups rich chicken broth (preferably homemeade) or 2 cups turkey stock (preferably homemeade)
Creole Butter
1/2 cup unsalted butter (1 stick)
3 medium garlic cloves, mashed
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried thyme, crumbled
1/2 teaspoon rubbed sage
1/2 teaspoon fresh ground pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice

1
Turkey.
2
Position rack in lower third of oven and preheat to 325 degrees.
3
Pat turkey dry.
4
Gently slide fingers between turkey breast skin and meat to loosen skin.
5
Rub Creole Butter under skin over breast meat.
6
Spoon stuffing into cavity, packing firmly. (You may prefer to cook the stuffing separately, if desired, in a large casserole dish.).
7
Truss turkey and arrange breast side up on a rack in shallow roasting pan.
8
Roast turkey until juices run clear when thigh is pierced or meat thermometer registers 170 degrees, basting every 20 minutes with pan juices, 3 1/4 to 3 1/2 hours.
9
Transfer turkey to heated platter, tent with foil and let stand for 30 minutes.
10
Degrease pan juices.
11
Set roasting pan with pan juices over medium-high heat; add stock and bring to a boil, scraping up any browned bits.
12
Boil 5 minutes, thicken with cornstarch or flour slurry if desired and strain into a sauceboat.
13
Serve turkey, passing pan juices separately.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Turkey, 1 (16 lb) whole turkey, room temperature, 7 cups jambalaya prepared stuffing (Jambalaya Stuffing ), 2 cups rich chicken broth (preferably homemeade) or 2 cups turkey stock (preferably homemeade), and more.

Yes, Creole Roast Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Roast Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions