| Veggie Stuffed Spiced Turkey |
Recipe Type: Entree
- Seasoning:
- 3 Tablespoons Kosher Salt
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Sweet Paprika
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Freshly Ground Black Pepper
- 2 Teaspoons Onion Powder
- Turkey:
- 1 Premium Norbest Turkey (12-14 Lbs), Patted Dry
- Kosher Salt and Freshly Ground Pepper
- 1 Celery Stalk, Chopped Coarsely
- 1 Green Bell Pepper, Chopped Coarsely
- 1 All Purpose Yellow Onion, Chopped Coarsely
- 1/3 Cup Filippo Berio Olive Oil
- Place a rack inside of a heavy, large roasting pan.
- Combine all ingredients for the special seasoning into a small bowl and blend.
- Season the turkey inside and out with salt and pepper. Take the spicy seasoning and massage into the skin of the turkey.
- Transfer the turkey to the pan, placing it breast side down. Refrigerate overnight, uncovered.
- Remove the turkey from the fridge and let it stand at room temperature for 1 hour.
- Preheat your oven to 375°F. Take the celery, pepper and onion and mix together in a bowl. Take the veggie mixture and and fill the turkey cavities with them. If you have leftover vegetables, scatter along the bottom of the pan.
- Brush the turkey with oil.
- Roast the turkey. Basting occasionally for 1 hour. Flip the turkey by using paper towels.
- Roast, basting occasionally. Once the thermometer (which is inserted into the thickest part of the thigh) reads 165°F, about 1 to 1 1/2 hours longer.
- Transfer to a platter and let sit for about 20 minutes before carving.
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