Ingredients
1 large onion, cut into 1-inch pieces1 medium green pepper, cut into 1-inch pieces2 celery ribs, chopped10 pepperoncini3 garlic cloves, minced1 turkey (14 to 16 pounds) 1 cup butter, softened3 tablespoons Creole seasoning
Preparation
Preheat oven to 400°. Place onion, pepper, celery, pepperoncini and garlic in turkey cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. In a small bowl, beat butter and Creole seasoning; rub over turkey. Roast, uncovered, 20 minutes.
Reduce oven setting to 325°. Roast 3-1/4 to 3-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; serve drippings with turkey and vegetable mixture.
