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Funky Stuffed Turkey 8 oz Cold unsalted butter, cut in   1/2" cubes 8 tsp Salt, divided 4 tsp Cayenne, divided 1 cup Chopped onion 1/2 cup Chopped green peppers 2 Tbs Chopped garlic 8 to 10 Pickled sport peppers, cut   1/8" slivers 3 Tbs Pickling liquid, from jar 10 lbs Turkey, to 12 pounds Directions 1 Preheat oven to 400 degrees. Toss the butter cubes in    a bowl and season with 2 teaspoons of the salt and 1 teaspoon of the    cayenne, freeze for about 30 minutes. In a small bowl combine 4    teaspoons of the salt and 2 teaspoons of the cayenne. In another bowl    combine the onions, green peppers, garlic, sport peppers, the    remaining salt and cayenne, with the pickling liquid. With the cavity    of the turkey facing you, go into the cavity and, with a sharp knife,    make 2 to 3 slits on both sides of the breast bone. Insert 2 to 3    cubes of the frozen butter into each slit. Spoon 1/4 teaspoon of the    salt and cayenne mixture into the slits. Insert about 1 teaspoon    (more if you can) of the vegetable mixture into each hole, pushing

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with your fingers. Then, 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. Use    your index finger to make a path and repeat the stuffing procedure as    described above. Where the skin has been loosened on the inner    thighs, spoon in about 1/4 teaspoon of the salt and cayenne mixture.    Turn the turkey, breast side up, so that the neck opening is facing    you. Lift the skin flap and make a slit down each wing from the    shoulder, again following the bone line. Repeat the stuffing process    on both wings. Season the outside of the turkey with any remaining    salt and cayenne mixture. Any leftover butter and vegetable mixture    can be placed inside the cavity. 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 roasting pan. No oil or    cooking liquid is required. Bake for 15 to 20 minutes to get the    browning process going. Lower the oven temperature to 350 degrees.    Cover and bake for 3 to 3 1/2 hours or until juices run clear.    Cooking time of course will vary according to the size of the turkey.    This recipe yield 8 to 10 servings.

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2 Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse    From the TV FOOD NETWORK - (Show # EE-2237 broadcast 11-26-1996)    Downloaded from their Web-Site - http://www.foodtv.com 3 Formatted for MasterCook by MR MAD, aka Joe Comiskey    - jpmd44a@prodigy.com 4 -30-1996