"WORLD OF WARCRAFT": SLOW-ROASTED TURKEY.
photo by pawkphoto.com
The turkey - the main centerpiece for everyone’s Pilgrim’s Bounty. This recipe is incredibly simple and easy to execute, even for the apprentice cooks. It requires minimal ingredients and yields maximum flavor. This wild turkey recipe is seasoned with Autumnal Herbs and sticky, sweet honey. It is juicy, and has a delicate flavor that compliments all the other dishes included in the Pilgrim’s Bounty feast. Enjoy, and Happy Pilgrim’s Bounty to all of Azeroth! (and Earth!)
LOOT: 1 JUICY TURKEY.
MATS.
1 - 12 lb. fresh turkey, defrosted
1/4 cup rosemary, chopped
2 tbsp salt
2 tbsp pepper
1 tbsp ground dried sage
1/2 cup butter
3 tbsp honey (I used orange blossom, but any honey is great!)
EQUIPMENT.
oven
knife
small bowl
small saucepan
brush
fire
roasting pan
STRAT.
1.) Remove the giblets and neck from the turkey. Thoroughly rinse out the cavity and the skin, and pat dry. Place on a roasting pan, or any dish that will fit in your refrigerator.
2.) In a small bowl mix together rosemary, salt, pepper, and ground sage to make “Autumnal Herbs.” Rub the seasonings under the skin of the breast and on the outside of the whole turkey, and sprinkle some inside the cavity. Cover and place in your refrigerator to marinate overnight, or up to 24 hours.
3.) Preheat oven to 325ºF.
4.) In a small saucepan, melt together the butter and honey.
5.) If you haven’t already, place your turkey on a roasting pan. Tuck the wings under the bird, and tuck the leg bones underneath the excess skin on the base of the turkey. You can also cover these with tin foil later on in the baking process if you are unable to tuck the wings and legs. Liberally brush the whole outside of the turkey with the melted butter and honey. You can also stuff the cavity with Spice Bread Stuffing if you choose.
6.) Place your turkey in the oven so it sits in the middle of the oven - do not put it too close to the top of the oven or the skin will burn! Bake for roughly 3 1/2 hours, or until the internal temperature of the thickest part of the breast is 165ºF, basting the turkey every hour with melted butter and honey. If you were unable to tuck the wings and legs, cover the tips with foil once the turkey begins to brown, roughly 2 hours into the baking process, to prevent them from burning
7.) Remove from oven once cooked and let it rest at least 15 minutes before carving. Doing this allows all the juices to settle and keep your turkey moist, as opposed to them running out when you slice it right away, giving you a horribly dry turkey.
Happy Pilgrim’s Bounty!!
Inspired By “World Of Warcraft”
