Preheat oven to 400°F. Put the butter slices in the bowl and season with 2 teaspoons of the salt and 1 tablespoon of the cayenne. Freeze for 30 minutes. Combine 4 teaspoons of the salt and 2 teaspoons of the cayenne in a small bowl. In another bowl, combine onions, bell peppers, garlic, sport peppers, the remaining 2 teaspoons of salt, and the remaining 1 teaspoon cayenne with pickle juice. Prepare a work surface, either a large tray or cutting board, topped with a large clean towel to prevent the turkey from sliding around while you work. Remove the neck, gizzards, and livers form the cavity of the turkey. Rinse the turkey under cool water and pat dry with paper towels.
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