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