Roast Turkey Recipe

Úrjani Chénier Micklè

30 October 2022

Update : 11:05 pm



  • Wash you hands thoroughly and put gloves on
  • Bring the packaged Turkey to a clean sink
  • Rest the Turkey into the basin of the sink
  • Remove the Turkey from its packaging
  • Remove the instructions on how to prepare your bird from the packaging of you can. You will need this later.
  • Check for if the bird has any of it additional body parts placed inside its cavity such as its heart, its liver and gizzards. If so, discard to save for later. The heart, gizzards can be used with other main ingredients for gumbo and the bird’s liver would be nice fried and served with boiled grits.
  • Wash the bird with a small piece of Marseille soap
  • Rinse the bird thoroughly with cold water.
  • Cover the bottom of the baking bowl or casserole with cabbage or lettuce leaves.
  • Place the bird in a French white ceramic oven bowl or German terracotta baking casserole, on top of the cabbage or lettuce leaves.
  • Season the inside of the bird, the back of and top of the bird with Louisiana salt and freshly ground black pepper.
  • Place or sprinkle parsley on top of the bird. Make sure the bird is breast up and not breast down in the bowl or casserole.
  • Slice butter into thin pieces with a butter knife.
  • Place the thinly cut pieces of butter all over the bird.
  • Place the baking bowl or casserole inside a convection oven, convection toaster oven or boiler.
  • Set the oven on roast for an hour?


  • The above recipe has been written in New Orleans Creole English. New Orleans Creole English differs from American Standard English by making use of French words, French Spelling, French Phrases and/or Creole Phrases and Diminutives instead of American words, phrases and spelling.







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