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1
In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved.
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2
Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated).
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3
Preheat oven to 475 degrees F. When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning.
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4
Remove turkey from brining liquid and pat dry with paper towels.
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5
Place turkey on a rack, breast side down, and baste with syrup-butter mixture.
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6
Bake for 20 minutes, then reduce temperature to 300 degrees F and continue baking for another 45 minutes, breast side down, basting every 30 minutes.
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7
Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155 degrees F. Let turkey rest while you make the gravy.
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8
In a saucepan, place 1 1/2 cups of pan drippings and add trinity and garlic.
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9
Add turkey neck and giblets and simmer over medium high heat for 10 minutes.
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10
Whisk in flour and combine well, and cook for 1 to 2 minutes.
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11
Add chicken stock and stir well to combine.
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12
Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce.
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13
Let simmer 10 minutes to allow flavors to meld.
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14
Strain and serve immediately with roast turkey.
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15
Combine all ingredients thoroughly.
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16
Preheat oven to 350 degrees F. Generously oil a baking dish.
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17
In a large skillet, heat oil until it begins to smoke.
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18
Add onion, bell pepper, and celery and saute, stirring frequently, about 2 minutes or until softened.
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19
Add garlic and cook 2 minutes longer.
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20
Lower heat and fold in bread, oysters and their liquor, and broth.
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21
Stir until moistened and add green onions, parsley, Creole seasoning, and hot pepper sauce.
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22
Season to taste with salt and pepper.
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23
Pour dressing into baking dish, cover with foil and bake for 30 minutes.
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24
Remove foil and bake 20 minutes, until golden brown on top.
