Brined Turkey With Creole Rice Stuffing
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.
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You will need:
Original Red Sauce
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