Creole Roasted Turkey

A great tasting bird with a New Orleans flair



Adjust Servings

Recipe CategoriesChicken


Creole Seasoning

2 1⁄2Tablespoonpaprika
2Tablespoongarlic powder
1Tablespoonground black pepper
1Tablespoononion powder
1Tablespooncayenne pepper
1Tablespoondried oregano leaves
1Tablespoondried thyme


1eachturkey, 10-12 lbs.
2stickbutter, cut into 1/4" slices, softened
 EachCreole seasoning, as needed (see recipe)
1eachlarge onion, chopped into 1" pieces
1eachlarge bell pepper, chopped into 1" pieces
3eachgarlic cloves
8eachpickled peppers, bottled or canned


Creole Seasoning

  1. Combine all ingredients thoroughly.


  1. Place a large towel on a cutting board.
  2. Place the turkey directly on top of the cloth.
  3. This will prevent the turkey from sliding.
  4. Remove the neck, gizzards and livers from the cavity of the turkey.
  5. Rinse the turkey under cool water and pat dry with paper towels.
  6. Rub the entire body of the turkey with the softened butter.
  7. Generously season the body and cavity with Creole seasoning.
  8. Place the turkey in a large deep roasting pan.
  9. Place the onion, bell pepper, garlic and pickled peppers in the cavity of the turkey.
  10. Place in the refrigerator for 24-48 hours to let the spices marinate into the meat.
  11. Preheat the oven to 400°.
  12. Roast the turkey for 15-20 minutes.
  13. Lower the heat to 350°.
  14. Roast for about 3-3 1/2 hours, or until the juices run clear.
  15. Remove from the pan and let cool for 10 minutes.
  16. Lift the turkey out of the pan and carve.
  17. Serve with pan juices and the vegetables as a side.


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