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Spicy Stuffed Pepper Turkey
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Serves 10 |
Not your traditional turkey.
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Ingredients:
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12 lb turkey, cleaned and washed+ Add to Shopping List
2 sticks butter, sliced+ Add to Shopping List
1 cup chopped onions+ Add to Shopping List
1/2 cup chopped bell peppers+ Add to Shopping List
3 tablespoons minced garlic+ Add to Shopping List
10 pickled jalapeno peppers+ Add to Shopping List
3 tablespoons jalapeno pickle juice+ Add to Shopping List
Salt, to taste+ Add to Shopping List
Ground cayenne pepper, to taste+ Add to Shopping List
Directions:
Preheat the oven to 400° F. Season the butter with salt and cayenne pepper. Freeze the butter for 30 minutes.
In a small bowl, combine the onions, bell peppers, garlic, jalapenos and pickle juice together. Season the mixture with salt and cayenne. Set aside.
Make shallow slits across the whole turkey. Insert 2 slices of the frozen butter into each slit. Season the area around the slits with salt and cayenne. Insert about a teaspoon of the vegetable mixture into each slit.
Coat the turkey with a light layer of salt and cayenne. Stuff the cavity with any leftover butter and vegetables. Tie the legs together with kitchen twine.
Place the turkey in a roasting pan. Place the turkey in the oven and roast uncovered for 20 minutes. Lower the heat to 350° F. Place the lid on top and roast for an additional 3 hours.
Take the roasting pan out of the oven, remove the lid and let the turkey cool for 10 minutes inside the pan. Lift the turkey out of the pan and carve. Serve with the pan juices.
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Spicy Stuffed Pepper Turkey
Serves 10
Ingredients:
12 lb turkey, cleaned and washed
2 sticks butter, sliced
1 cup chopped onions
1/2 cup chopped bell peppers
3 tablespoons minced garlic
10 pickled jalapeno peppers
3 tablespoons jalapeno pickle juice
Salt, to taste
Ground cayenne pepper, to taste
Directions:
Preheat the oven to 400° F. Season the butter with salt and cayenne pepper. Freeze the butter for 30 minutes.
In a small bowl, combine the onions, bell peppers, garlic, jalapenos and pickle juice together. Season the mixture with salt and cayenne. Set aside.
Make shallow slits across the whole turkey. Insert 2 slices of the frozen butter into each slit. Season the area around the slits with salt and cayenne. Insert about a teaspoon of the vegetable mixture into each slit.
Coat the turkey with a light layer of salt and cayenne. Stuff the cavity with any leftover butter and vegetables. Tie the legs together with kitchen twine.
Place the turkey in a roasting pan. Place the turkey in the oven and roast uncovered for 20 minutes. Lower the heat to 350° F. Place the lid on top and roast for an additional 3 hours.
Take the roasting pan out of the oven, remove the lid and let the turkey cool for 10 minutes inside the pan. Lift the turkey out of the pan and carve. Serve with the pan juices.
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