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1
Preheat oven to 400 degrees.
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2
Toss the butter cubes in a bowl an season with 2 teaspoons of the salt and 1 teaspoon of the cayenne, freeze for about 30 minutes.
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3
In a small bowl combine 4 teaspoons of the salt and 2 teaspoons of the cayenne.
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4
In another bowl combine the onions, green peppers, garlic, sport peppers, the remaining salt and cayenne, with the pickling liquid.
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5
With the cavity of the turkey facing you, go into the cavity and, with a sharp knife, make 2 to 3 slits on both sides of the breast bone.
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6
Insert 2 to 3 cubes of the frozen butter into each slit.
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7
Spoon 1/4 teaspoon of the salt and cayenne mixture into the slits.
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8
Insert about 1 teaspoon (more if you can) of the vegetable mixture into each hole, pushing with your fingers.
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9
Then, gently pull the drumstick forward and outward to expose the inner thigh.
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10
Pull the skin away from the meat.
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11
Make a slit following the bone line from the top of each leg.
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12
Use your index finger to make a path and repeat the stuffing procedure as described above.
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13
Where the skin has been loosened on the inner thighs, spoon in about 1/4 teaspoon of the salt and cayenne mixture.
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14
Turn the turkey, breast side up, so that the neck opening is facing you.
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15
Lift the skin flap and make a slit down each wing from the shoulder, again following the bone line.
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16
Repeat the stuffing process on both wings.
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17
Season the outside of the turkey with any remaining salt and cayenne mixture.
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18
Any leftover butter and vegetable mixture can be placed inside the cavity.
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19
Secure the wings by folding the lower half back over the top of the wing.
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20
Tie the legs together with kitchen twine.
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21
Place the turkey in a large roasting pan.
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22
No oil or cooking liquid is required .
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23
Bake for 15-20 minutes to get the browning process going.
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24
Lower the oven temperature to 350 degrees.
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25
Cover and bake for 3 to 3 1/2 hours or until juices run clear.
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26
Cooking time of course will vary according to the size of the turkey.
