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Brined Turkey With Creole Rice Stuffing

Brined Turkey With Creole Rice Stuffing

2.6/5 - 5 Ratings
Makes 12 servings.
AmericanSouthern / Soul Food
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Recipe uses Original Red Sauce
Original Red Sauce
Brined Turkey With Creole Rice Stuffing


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
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
1 (16-ounce) can crushed tomatoes
Fresh herbs for garnish
Champagne grapes for garnish


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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Original Red Sauce

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Original Red Sauce