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1
Preheat oven to 400F.
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2
Put the butter slices in the bowl and season with 2 teaspoons of the salt and 1 tablespoon of the cayenne.
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3
Freeze for 30 minutes.
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4
Combine 4 teaspoons of the salt and 2 teaspoons of the cayenne in a small bowl.
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5
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.
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6
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.
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7
Remove the neck, gizzards, and livers form the cavity of the turkey.
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8
Rinse the turkey under cool water and pat dry with paper towels.
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9
Place the turkey, breast side up, on the work surface with the cavity facing you.
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10
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.
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11
Insert 2 to 3 slices of the frozen butter into each slit.
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12
Next, spoon about 1/4 teaspoon of the salt and cayenne mixture into the slits.
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13
Insert about 1 teaspoon more, if you can, of the vegetable mixture into each hole, pushing with your fingers.
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14
Gently pull the drumstick forward and outward to expose the inner thigh.
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15
Pull the skin away form the meat.
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16
Make a slit following the bone lines from the top of each leg.
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17
Use your index finger to make a path and repeat the stuffing procedure described above.
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18
Where the skin has been loosened on the inner thigh, spoon in about 1/4 teaspoon of the salt and cayenne mixture.
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19
Turn the turkey breast side up, with the neck opening facing you.
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20
Lift the skin flap and make a slit down each wing from the shoulder, again following the bone lines.
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21
Repeat the stuffing process on both wings.
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22
Season the outside of the turkey with any remaining salt and cayenne mixture.
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23
Place any leftover butter or vegetable mixture inside the cavity.
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24
Secure the wings by folding the lower half back over the top of the wing.
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25
Tie the legs together with kitchen twine.
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26
Place the turkey in a large deep roasting pan.
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27
No fat or cooking liquid is required.
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28
Roast at 400F for 15 to 20 minutes to get the browning process going.
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29
Lower the temperature to 350F .
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30
Cover the lid and bake for 3 to 3-1/2 hours, or until juices run clear.
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31
Remove from the oven and let cool for 10 minutes.
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32
Lift the turkey out of the pan and carve.
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33
Serve warm with pan juices.
