Holidays were in abundance at the Eldritch Lodge this year at CONtingency! With boughs sparkling, music driving the gamer's crazy and Matt pouring drinks it was only fitting for us to serve up a holiday dinner to go along with our Xmas themed shenanigans!
Below you will find the Turkey Recipe used during Cthulhu-mas 2017 and CONception 2016's Thanksgiving!
Sides will be posted as a separate entry.
Apple Cider Glazed Eldritch Turkey
Herb-Roasted Turkey With Apple Cider Gravy
10 Servings
Ingredients
1 16- to 17-pound turkey (thawed, remove insides, head, etc...)
3/4 cup thawed butter
Salt & Pepper
1 Lemon (thinly sliced)
1 Large Onion quartered
Herbs: Sage, Rosemary, Thyme
6 Garlic Cloves, crushed
2 cups Apple Cider (Alcoholic or Pressed Apple Juice)
Roast the Turkey
Position rack in bottom third of oven and preheat to 350°F/177°C/Gas Mark 4.
Length of time: Roughly 20 minutes per pound
Rub turkey generously on and under the skin with butter, salt and pepper. Place quartered onions, garlic, and lemon slices around/on/under/inside turkey as you like. Gently rest herbs around or on top of the turkey so they will not fall off when cooking/rotating/basting. The butter helps the turkey baste itself from the inside out, crisps the skin. Pour cider over the top of the turkey and into the roasting pan before placing into the oven, you may want to reserve some of the cider for the first hour of basting.
While roasting the turkey, baste with the turkey's own juices mixed with the apple cider every 30 minutes until the turkey is done. I tend to rotate my turkey once an hour if it is very large. If you are brave you can finish off your turkey by flipping it upside down for the last 40 minutes (I never have, but I have been told it can encourage the turkey to be more juicy). Remove any herbs etc... off the top of the turkey for the last half hour or so to ensure the entire turkey has browned on top. If it starts to get too brown and may burn, cover with foil.
Roast turkey until thermometer inserted into thickest part of thigh registers 175°F/79.4°C
Remove turkey from roasting pan; drain any accumulated juices from main cavity unto a large measuring cup or bowl. Discard lemon's, reserve anything else you may want to place on serving platter with turkey (garlic, rosemary, onion).
Place the Turkey surrounded with any extras on a serving platter. I recommend that you wrap the turkey with a wet cloth and foil as it rests to prevent it from drying out. This also helps retain the heat for at last 30 minutes before needing to carve it. Do not let it sit out more than 2 hours at room temperature to keep it safe to eat.
Serve Turkey with Gravy
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Turkey Gravy from Scratch
Roux Ingredients1/2 cup butter, cut into about 8 pieces
1 teaspoon coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings (You can supplement with chicken stock)
Roux
Melt butter in a small skillet over medium heat. Whisk in flour. If it does not have a very subtle bubble to it, add a little more butter. Reduce heat to low; whisk until roux is golden brown, about 2-4 minutes (do not burn).
Gently mix in the pan drippings into the Roux stirring to combine until smooth (it will steam a bit the first pour). If the mixture is still too thick, add in chicken stock until gravy is to the thickness you desire. Add salt and pepper until it is seasoned to how you like it.
Enjoy (Don't forget the stuffing and cranberry sauce)!
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