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Emeril's Pepper Stuffed Turkey 2 sticks Butter, cut in 1/4" slices Salt, to taste Cayenne pepper, to taste 1 cup Chopped onions 1/2 cup Chopped bell peppers 3 Tbs Minced garlic 8 Cajun Chef Brand Sport Peppers,   up to 10 or to taste 3 Tbs Pickle juice from the pepper   jar 1 small Turkey - (abt 10 to 12 lbs) Directions 1 Preheat the oven to 400 degrees. Season the butter    with salt and cayenne pepper. Freeze the butter for 30 minutes. In a    small bowl, combine the onions, peppers, garlic, sport peppers and    pickle juice together. Season the mixture with salt and cayenne    pepper. Place a large towel on a cutting board. Place the turkey    directly on top of the cloth. This will prevent the turkey from    sliding. Remove the neck, gizzards and livers from the cavity of the    turkey. Rinse the turkey under cool water and pat dry with paper    towels. Place the turkey, breast side up, on the work surface with    the cavity facing you. Using a sharp knife, make three slits on    either side of the breast bone, without breaking through the skin.

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Insert 2 to 3 slices of the frozen butter into each slit. Season    each slit with salt and cayenne pepper. Insert about a teaspoon of    the vegetable mixture into each slit, pushing with your fingers.    Gently pull the drumstick forward and outward to expose the inner    thigh. Pull the skin away from the meat. Make a slit following the    bone line from the top of each leg. Using your index finger, make a    path and stuff with the butter and vegetables. Season the skin which    has been loosened around the inner thigh with salt and cayenne    pepper. With the neck opening facing you lift the skin flap and make    a slit down each wing from the shoulder, again following the bone    lines. Stuff each wing with butter and vegetables. Season the    outside of the turkey with salt and cayenne pepper. Stuff the cavity    with any leftover butter and vegetables. Secure the wings by folding    the lower half back over the top of the wing. Tie the legs together    with kitchen twine. Place the turkey in a large deep roasting pan.    Roast the turkey for 15 to 20 minutes. Lower the heat to 350    degrees. Cover the turkey with a lid and bake for about 3 to 3 1/2    hours, or until the juices run clear. Remove the pan and let cool    for 10 minutes. Lift the turkey out of the pan and carve. Serve

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with the pan juices. Serve, if you wish, with "Dirty Mashed    Potatoes" the recipe for which is included in this collection.    Mound the potatoes in the center of a large platter. Lay the carved    turkey around the potatoes. Spoon the pan gravy over the top of the    turkey. This recipe yields 8 to 10 servings. 2 Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse    From the TV FOOD NETWORK - (Show # EE-2438 broadcast 11-18-1996)    Downloaded from their Web-Site - http://www.foodtv.com 3 Formatted for MasterCook by MR MAD, aka Joe Comiskey    - jpmd44a@prodigy.com 4 -28-1996