Preheat oven at 400°.
Cut the vegetables to 1-inch pieces and mix with garlic and pickled peppers; set aside.
After removing the necks, gizzards and liver from the turkey, rinse the turkey under cold water then pat dry.
Spread the softened butter over the entire turkey. Rub the Creole seasoning over the body of the turkey and shake some in the cavity.
Place the turkey breast side up in a roasting pan. Place the vegetable stuffing mixture in the cavity of the turkey.
Bake in the oven for 20 minutes. Lower the oven temp to 350° and roast for an additional 3 1/2 hours, or until the juices run clear.
Remove from oven and let the turkey sit for 10 minutes before doing anything to it.
Remove the turkey from the pan and carve.
Serve with stuffing vegetables and with the pan juices as a side. Enjoy!