Seasoning and preparing the bird for cooking is an individual choice, although there are some traditional recipes I find to be extra special.
For alternative stuffing recipes, see Stuffing.
In a large stockpot or deep-fat fryer, heat oil to 400-degrees F. Make sure to allow room for the turkey as the hot cooking oil might overflow. Layer a large platter with food-safe paper bags. Rinse turkey; thoroughly pat dry with paper towels. Rub Creole seasoning on turkey skin and inside cavity. Make sure the hole at the neck is open at least two inches so hot oil can flow unencumbered through the bird. Place the whole onion and turkey in a drain cooking basket; the turkey should be placed in neck-end first. Slowly lower basket into hot oil to completely cover turkey. Maintain oil temperature to 350-degrees F. Cook turkey for 3-1/2 minutes per pound (about forty-five minutes). Carefully remove basket from hot oil; drain turkey. Insert meat thermometer into the thickest part of the thigh; internal temperature should be 180-degrees F. Finish draining turkey on platter lined with food-safe paper bags. Allow to cool before slicing and serving. *Note: A turkey larger than twelve pounds is not recommended for deep-frying; overflow of hot oil may cause safety concerns.
Preheat oven to 400-degrees F. Place the turkey in a roasting pan. Lift skin and insert butter slices above body cavity. Rub oil over surface of the turkey; then rub with garlic and sprinkle with allspice and salt. Cover with aluminum foil; top with roasting pan lid. Place in oven; reduce temperature to 350-degrees F. Cook turkey twenty minutes for every pound. Baste every thirty minutes or so. Remove aluminum foil and lid for last twenty minutes of roasting to allow skin to brown. Allow to cool slightly before carving and serving.
Preheat oven to 325-degrees F. Place the turkey on a roasting pan, uncovered. Bake at 325-degrees F until the temperature reaches 170-degrees in the deepest part of the breast. In a small saucepan, mix apple and currant jellies over medium heat until warm enough to mix together. Add horseradish and remove from heat. Brush glaze over breast every fifteen minutes during the last forty-five minutes of cooking. Serve remaining glaze with turkey.
#1 Basting Sauce (to use at start of roasting):
#2 Basting Sauce (to use at end of roasting):
Sausage & Hazelnut Stuffing:
Rub salt all over turkey, inside and out. Cover turkey with cold water and allow to sit in the sink for about for one hour; process will eliminate blood and remove gamey taste. Preheat oven to 350-degrees F. In a bowl, mix spices with apples. Place 1/2 of apple mixture inside turkey near the breast. Using the other half of apple mixture and quartered orange, stuff under the inside-back of the turkey. Prepare basting sauce #1 by heating butter, juices and spices in a saucepan. Place turkey in roasting pan; add basting sauce. Roast, covered with foil, for about two hours.
Place hazelnuts in food processor and chop to medium coarseness. In a large skillet, brown pork sausage and drain. Add 3 teaspoons butter to pan and fry chicken until meat is no longer pink. Sauté onions, celery and sage until translucent. Place ham and remaining vegetables in large bowl; add pork, chicken and bread. Mix well. Add eggs and Amaretto liqueur. Add turkey stock to moisten. Place mixture in baking pan; bake for about one hour at 350-degrees F.
Finish Roasting Turkey:
Remove foil cover from turkey; roast until internal temperature is 175-degrees F, basting every fifteen minutes. Prepare #2 basting sauce by heating butter and maple syrup in a saucepan. Remove turkey from oven when it reaches 175-degrees F. Allow to rest; turkey will continue to cook, reaching 180-degrees in fifteen minutes. Baste turkey with #2 sauce until all sauce is gone. Remove fruit from inside the turkey. Slice and serve.
Recipe makes six to eight servings.
*Recipe derived from John Moraru at Epicurious.
Preheat oven to 325-degrees F. Adjust rack to the lowest part of the oven. Remove neck and giblets from turkey. Rinse turkey; pat dry with paper towels. Place turkey in a large roasting pan breast-side up; place on rack in the oven. Fill body cavity with prepared stuffing. Rub skin with softened butter, and then season to taste with salt and black pepper. Cover turkey with aluminum foil in tent-fashion over the turkey. Pour two cups of turkey stock into the bottom of roasting pan. Baste entire turkey with juices from bottom of pan about every thirty minutes. When drippings evaporate, add stock to moisten, one or two cups at a time. Remove aluminum foil after 2-1/2 hours. Roast until a meat thermometer inserted in meaty part of turkey thigh reads 180-degrees F, which should take about four hours. Transfer turkey to a large serving platter and allow to stand for at least thirty minutes before carving.
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