Boudin Stuffed Turkey

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Title: Boudin Stuffed Turkey
Yield: 8 Servings
Categories: Main Dishes, Poultry, Turkey


2 Sticks Butter; cut 3/4"
Salt; to taste
Cayenne pepper; to taste
1 c Chopped onions
1/2 c Chopped bell peppers
3 tb Minced garlic
8 Cajun Chef Brand Sport
-Peppers -; (to 10)
3 tb Pickle juice from the
-peppers jar
1 sm Turkey -; (abt 10 to 12 lbs)
1/2 Recipe Boudin Sausage; see *

* Note: See the "Boudin Sausage" recipe which is included in this

Preheat the oven to 400 degrees. Season the butter with salt and cayenne
pepper. Freeze the butter for 30 minutes.

In a small bowl, combine the onions, peppers, garlic, sport peppers and
pickle juice together. Season the mixture with salt and cayenne pepper.

Place a large towel on a cutting board. Place the turkey directly on top of
the cloth. This will prevent the turkey from sliding. Remove the neck,
gizzards and livers from the cavity of the turkey. Rinse the turkey under
cool water and pat dry with paper towels. Place the turkey, breast side up,
on the work surface with the cavity facing you. Using a sharp knife, make
three slits on either side of the breast bone, without breaking through the
skin. Insert 2 to 3 slices of the frozen butter into each slit. Season each
slit with salt and cayenne pepper. Insert about a teaspoon of the vegetable
mixture into each slit, pushing with your fingers. Carefully stuff the
boudin sausage in-between the flesh and skin. Gently pull the drumstick
forward and outward to expose the inner thigh. Pull the skin away from the
meat. Make a slit following the bone line from the top of each leg. Using
your index finger, make a path and stuff with the butter and vegetables.
Season the skin which has been loosened round the inner thigh with salt and
cayenne pepper. Turn the turkey breast-side up, with the neck opening
facing you. Lift the skin flap and make a slit down each wing from the
shoulder, again following the bone lines. Stuff each wing with butter and
vegetables. Season the outside of the turkey with salt and cayenne pepper.
Stuff the cavity with any leftover boudin sausage, butter and vegetables.
Secure the wings by folding the lower half back over the top of the wing.
Tie the legs together with kitchen twine.

Place the turkey in a large deep roasting pan. Roast the turkey for 15 to
20 minutes. Lower the heat to 350 degrees. Cover the turkey with a lid and
bake for about 3 to 3 1/2 hours, or until the juices run clear. Remove from
the pan and let cool for 10 minutes. Lift the turkey out of the pan and
carve. Serve with the pan juices.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A78 broadcast 11-21-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD -


Recipe by: Emeril Lagasse