Source: Paul Prudhomme
Servings/Yield: Serves 12+
Seasoning Mix -------
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons onion powder
1 ¾ teaspoons garlic powder
1 teaspoon dry mustard, ground
1 teaspoon dried sweet basil leaves
1 teaspoon dried thyme leaves
¾ teaspoons white pepper
½ teaspoon black pepper
½ teaspoon ground cayenne pepper
10 to 12-lb turkey
36 garlic cloves, peeled and halved
1 med onion, peeled, qtred, and separated
2 celery ribs, cut in half crosswise
½ lg green bell pepper, cut into 2" strips
2 lg carrots, peeled and cut into halves lengthwise
Combine the seasoning mix ingredients in a small bowl. Remove but do not discard the large fatty deposits found inside the flaps by the breast and tail cavities of the turkey. Place a 10" skillet over high heat and render the turkey fat. Discard all but 1 Tbsp and return this to the skillet. Add the garlic and 1/2 tsp of the seasoning mix. Sauté until the garlic just begins to soften and turn brown, about 2 to 3 minutes. Remove from the heat and drain. Blot with paper towels any fat that may still remain, and set aside to cool.
Preheat oven to 225° f. Work your fingers between the breast meat and the skin to form pockets. Place the cooled Sautéd garlic evenly inside these pockets. Sprinkle 2 Tbsp of the seasoning mix inside the breast cavity, then place the celery, bell pepper, and carrots inside the cavity. Put the carrots in last because they are the easiest to place.
Sprinkle the remaining seasoning mix evenly over the outside of the turkey. Place the turkey in a large roasting pan and roast uncovered until tender and golden brown, about 6 to 6 1/2 hours. To test for doneness, after about 6 hours, remove the turkey from the oven and run a skewer into the thickest part of the thigh along the bone. Remove the skewer and press down on the hole. If the liquid runs clear, the turkey is done. If not, place the turkey back into the oven, and continue to check at intervals until the liquid runs clear.
© Barbara Deitch 2020