Pepper Stuffed Turkey




  • 2 sticks butter, cut into ¼-inch slices
  • 8 tsp salt
  • 4 tsp Cajun Chef Cayenne Red Pepper
  • 1 cup chopped onions
  • ½ cup chopped bell peppers
  • 2 Tbsp chopped garlic
  • 8 to 10 Cajun Chef Sport Peppers
  • 3 Tbsp pickle juice from the pepper jars
  • 1 small turkey, about 10 to 12 lbs 


Preheat the oven to 400 degrees. Put the butter slices in a bowl and season with 2 tsp salt and 1 tsp cayenne. Freeze for 30 minutes. Combine 4 tsp salt and 2 tsp cayenne in a small bowl. In another bowl, combine the onions, bell peppers, garlic and sport peppers, the remaining 2 tsp salt and 1 tsp cayenne with the pickle juice. 

Prepare a work surface, either a large tray or cutting board, topped with a large clean towel to prevent the turkey from sliding around while you work. 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. Make 2 to 3 slits on either side of the breastbone, inside the cavity, with a sharp pointed knife, without piercing through to the skin. Insert 2 to 3 slices of the frozen butter into each slit. Next, spoon about ¼ tsp of the salt and cayenne mixture into the slits. Insert about 1 tsp, more if you c an, of the vegetable mixture into each hole, pushing with your fingers. 

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 lines from the top of each leg. Use your index finger to make a path and repeat the stuffing procedure described above. Where the skin has been loosened on the inner thigh, spoon in about ¼ tsp of the salt and cayenne mixture. 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. Repeat the stuffing process on both wings. 

Season the outside of the turkey with any remaining salt and cayenne mixture. Place any leftover butter or vegetable mixture inside the cavity. 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. No fat or cooking liquid is required. Roast at 400 degrees for 15 to 20 minutes to get the browning process started. Lower the temperature to 350 degrees. Cover with a lid and bake for 3 to 3 ½ hours or until the juices run clear. Remove from the oven and let cool for 10 minutes. Lift the turkey out of the pan and carve. Serve warm with pan juices. * Lay the carved pieces in the gravy if you’re serving on a buffet. Serves 8 to 10.

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