New Orleans Turkey
1 (12 to 14 lb) turkey
salt and pepper
14 cup Pecan Stuffing (see recipe below)
1/4 cup Homemade Cajun Spice Mix (see recipe below)
3 Tbsp butter, at room temperature
1 cup bourbon
1 (10 oz) can undiluted chicken broth
Preheat oven to 325 F. Remove neck and giblets from inside turkey. Discard or
use for stock. Rinse bird inside and out under cold water; pat dry. Sprinkle
inside with salt and pepper. Place bird in a roasting pan, breast-side down.
Stuff neck cavity with enough Pecan Stuffing to just fill. Lightly pack but
do not overstuff, as stuffing expands as it cooks. Bring neck skin up over
back. Sew shut or fasten with skewers or sturdy toothpicks. Turn bird
breast-side up to stuff body cavity. Add enough stuffing to completely fill
cavity. (If you have leftover stuffing, see tip below). Sew shut or fasten
with skewers or tuck legs under skin flap, if there is one. Tuck wing tips
under bird. In a small bowl, stir Homemade Cajun Spice Mix with butter until
evenly mixed. Smear mixture all over turkey. Pour bourbon and broth into pan
(not over bird). Cover with two large pieces of foil, sealing tightly to pan
edges. Roast in center of oven for 2 hours, then remove foil and baste
turkey with pan juices. Continue to roast, uncovered and basting
occasionally, until drumstick moves easily at joint and a meat thermometer
inserted into thigh reads 180 F. This will take 2 to 2 ½ more hours, depending
on size of bird. Baste often. If turkey is browning too much in one area,
cover with little pieces of foil. Remove turkey to a cutting board. Loosely
cover with foil and let stand at least 15 minutes before serving.
Pecan Stuffing:
1 cup coarsely chopped pecans
1 loaf white bread
1 small onion
1/4 tsp garlic powder
1/3 cup butter, melted
1 Tbsp dried thyme leaves
1 tsp salt
1 tsp pepper
1/4 cup chicken broth
Preheat oven to 350 F. Spread out nuts on a baking sheet. Toast in center of
preheated oven, stirring occasionally, until fragrant, 5 to 6 minutes.
Remove from oven and cool on a rack. Meanwhile, slice bread into cubes no
larger than 1/4". Spread out on 2 baking sheets. Bake in oven, stirring
occasionally, until lightly toasted, about 10 minutes. Meanwhile, chop
onion; set aside. In another small bowl, stir together garlic powder and
butter; set aside. Once bread is toasted, place in a large bowl and sprinkle
with thyme, salt and pepper. Drizzle butter mixture over stuffing. Mix well
to evenly distribute seasonings. While stirring, pour broth over stuffing.
Stir in nuts and onions. Stuff turkey just before roasting.
Homemade Cajun Spice Mix:
1 Tbsp paprika
1 Tbsp dried thyme
1 Tbsp dried basil
1 Tbsp garlic powder
2 tsp cayenne pepper
Mix all of the ingredients together in a small bowl.
TIP:
Place extra stuffing in a casserole dish or pie plate. Moisten with chicken
broth. Cover with foil. Heat in oven with turkey during last 30 minutes of
roasting time until heated through. Or cover with plastic wrap and heat in
microwave at MEDIUM-HIGH.
GREAT BOURBON GRAVY:
While turkey is standing, make gravy. Skim off and discard any fay from top
of bourbon-laced pan juices. Melt 2 tablespoons butter in a large saucepan
over medium heat. Stir in 1/4 cup flour to form a thick paste. Stir
constantly until bubbly, 2 to 3 minutes. Slowly whisk in strained pan
juices, a little at a time, making sure mixture is very smooth before adding
more liquid. Stop adding pan juices once gravy is as thick as you like.
(Save any remaining liquid to use as a base for soup). Reduce heat to low
and simmer, stirring often to develop flavor, 5 to 8 minutes.
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