Roadhammer Gaming Cookbook - Family Edition Home Page
The Roadhammer Gaming Family Edition
Cookbook is now available in paperback and
Kindle E-book for as low a 2.99!
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The Roadhammer Gaming Cookbook Family Edition has about 275 recipes that I’ve collected over the years and put my own spin on. They are mostly Comfort food, American Junk Food, Quick food, Desserts, Sauces & Toppings, and Italian food, because those warm my appetite and heart. There are also traditional recipes spanning quite a few different cultures and some one-of-a-kind, crafted-by-me recipes! The Cookbook features not only a wide diversity of recipes, but also a full Glossary with tons of cooking information, conversion formulas, substitution choices, smoke points of different cooking oils as well as their nutritional info, how to cook the fastest cheeseburgers, proof dough in your oven.
Happy Thanksgiving everyone!! Here's a recipe for:
THANKSGIVING TURKEY
[Feeds 6]
Ingredients:
12 to 14 lb. Turkey
3 T chopped fresh Sage
2 T canola Oil
2 T unsalted Butter, softened
1/4 t Kosher Salt
1/2 t Pepper
1 Lemon, cut in half widthwise
6 garlic Cloves, peeled
3 Carrots, coarsely chopped
3 Celery stalks, coarsely chopped
2 medium Onions, coarsely chopped
1 Bay Leaf
3 cups of salt free Chicken stock
2 cups Water
3 T white Wine
3 T all purpose Flour
kitchen Twine
Directions:
[Prepare the Turkey:]
Step #1-
Preheat the oven to 325°F. Remove neck and giblets from the turkey and set aside. Pat down the turkey with dry paper towels, then trim any excess fat and set it aside with the giblets. Starting at the neck cavity, loosen the skin from the breast, at first with (clean) fingers, then with a spatula, pushing to loosen the skin from the breasts, legs and thighs.
Step #2-
Combine 2 Tablespoons of Sage, oil, butter, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Rub this mixture evenly under all the loosened skin, plus over the breasts and thighs. Squeeze juice from 1 of the lemon halves over the entire turkey, and place the other lemon half inside the end cavity. Tie the legs together with kitchen twine, and then place the turkey neck, giblets and turkey fat, garlic carrots, celery, onion, and bay leaf in the bottom of a large turkey roasting pan and add 1 cup of stock and 2 cups of water. Stir to mix evenly. Place the roasting rack in the roasting pan, and place the turkey on it, breast side down and Bake turkey for 1 hour 20 minutes, rotating pan every 30 minutes. Increase temperature to 425°F. and continue baking for 30 more minutes, or until a thermometer reads 160 to 165°F. in the center of a breast. Remove the turkey from the pan and place on a cutting board, completely covered with tinfoil to keep an even temperature throughout the turkey meat and let stand for 40 minutes, carve, then recover with the tinfoil and let set for 5 more minutes.
[Make the Gravy:]
Step #3-
Use a large kitchen turkey baster to suck up all the pan dripping’s fluid, and strain it through a colander into a medium saucepan, and let stand for 5 minutes. Skim off the fat layer with a slotted spoon, add sage, salt, pepper, 1 and 1/2 cups chicken stock, and the wine to the saucepan and bring to a boil. Cook for 15 minutes, or until liquid is reduced to 2 and 1/2 cups. Combine flour and remaining 1/2 cup of chicken stock in a small bowl, stirring with a whisk until smooth. Stir flour mixture into the pan and bring back to a boil for 1 minute, or until lightly thick, stirring constantly to finish making the gravy. Uncover and discard the tinfoil and serve the turkey after it has been out of the oven for at least 45 minutes, but the longer the better up to 2 hours.
I hope you Enjoy your thanksgiving!!
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