Brined Turkey With Creole Rice Stuffing

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Brined Turkey With Creole Rice Stuffing

Ingredients

Brined Turkey

  • 1 (12-pound) turkey
  • 16 cups cold water
  • 2 cups packed light brown sugar
  • 1 cup coarse salt
  • 3/4 cup soy sauce
  • 1/4 cup TABASCO® brand Original Red Sauce

Creole Rice Stuffing

  • 1 cup long-grain rice
  • 1 (9-ounce) package sliced frozen okra, thawed
  • 3 tablespoons olive oil
  • 2 celery stalks, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 (16-ounce) can crushed tomatoes
  • Fresh herbs for garnish
  • Champagne grapes for garnish

Preparation

Remove giblets and neck from turkey. Rinse turkey under cold running water. Combine water, brown sugar, salt, soy sauce and TABASCO® Sauce in pot large enough to hold brine and turkey. Turn turkey in brine mixture. Refrigerate 24 to 48 hours; turning turkey occasionally.

Creole Rice Stuffing: Prepare rice according to package directions. During last 5 minutes of cooking rice, stir in okra.

Meanwhile, heat oil in 12-inch skillet over medium heat. Add celery, red and green bell peppers, onion and garlic; cook about 10 minutes or until vegetables are tender-crisp. Add salt, oregano, TABASCO® Sauce and crushed tomatoes. Stir vegetable mixture with cooked rice mixture in large bowl, until well blended.

Preheat oven to 325°F.

Stuff neck and body cavities of turkey loosely with stuffing. Close cavities with skewers. Tie legs together; tuck wings under body. Place turkey, breast-side up, on rack in open roasting pan.

Roast turkey 30 minutes. Brush with pan drippings. Continue roasting an additional 2 1/2 to 3 hours until breast skin is crisp and golden and juices run clear when thigh is pierced with fork, or until meat thermometer reads 180°F. Baste occasionally with pan drippings during roasting. Remove turkey from pan to serving platter. Let stand 15 minutes before carving. Garnish with herbs and grapes, if desired.

Makes 12 servings.

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  • Name: Travis
    Date: November 29th, 2013
    Tried this recipe for our Thanksgiving turkey, it was GREAT!
  • Name: Ellie Miller D'Aloisio
    Date: November 14th, 2013
    I will be able to have turkey & stuffing!!!!!! Will try the stuffing recipe for chicken too!!!!! I love & adore Tabasco!!!!!
    (Gluten free diet) :~(((((

    Thank You Tabasco!!!!!
    <3 <3 <3 <3 <3
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