Last Thursday, in the tradition of my people, I celebrated my thanks to my maker and my country through the consumption of approximately 85 pounds of food. It’s a tradition that dates back to Pilgrim times, when early settlers would celebrate their survival of the myriad dangers untamed America offered (Cholera, Scurvy, getting run over by a wagon wheel, getting washed away while fording a river, and the computer crashing), by maxing out their credit cards at Trader Joe’s. My family had a small and pleasant dinner, for which I prepared a couple of the dishes. Bear in mind, this is a holiday recipe, so the ingredient list is a bit high, but it’s still relatively simple to make. So, in this particular order, here is the humbly delectable turkey recipe that I completely winged over the holiday:
Sage and Black-pepper Turkey, with Cranberry Reduction:
- 2 carrots
- 2 celery stalks
- half of one onion
- 1 head of garlic (for those unfamiliar with the concept, a head of garlic is the larger body from which each clove is pulled. I’m fairly certain that this is due to a garlic head’ s resemblance to the stereotypical shrunken head that cartoons have taught me witch-doctors keep around their condos)
- 1 handful dried/rubbed sage
- 1 tablespoon fresh-ground black pepper
- 1 tablespoon Extra Virgin Olive Oil
- 4 cups chicken stock
- 1 turkey (deceased)
- 3 cups cranberry juice
- 1 teaspoon cayenne pepper
- 1 tablespoon honey
- 1 teaspoon ground fennel seeds
Take your dead Turkey, and utterly desecrate both its corpse, and your hands. To accomplish this, remove the surprising large number of feathers that have been left attached to the bird. If your turkey is anything like mine, you’ll want to save these feathers and get yourself some tar, so that you can properly punish your foes. Insert your hand into the “cavity (read: anus) of the bird, and root around for any extra gifts your turkey manufacturer may have left behind, such as necks and plastic bags full of kidneys (I do this same procedure whenever I pick up anything from a Dry Cleaner). Cut off various fats, veins, impurities, and a small chunk of your soul, and discard them. Take your defiled bird and place it into a roasting pan.
Peel the garlic, retaining a small amount in each of your pockets, in case of vampiric thieves (another awesome band name: The Vampire Cutpurses) Chop carrots, celery, and onion into large chunks. While visibly cringing, place garlic, carrot, celery, and onion firmly up the turkey rectum and into the “cavity.” Any that doesn’t fit, disperse along the bottom of your roasting pan. Pour chicken stock over your turkey, into the pan. Combine the sage and black pepper in a bowl. Rub turkey with olive oil, and then apply sage/black pepper mixture. Cover with lid, and cook at 325 degrees for about 3 hours. Uncover, and continue cooking for another 1-5 hours, or until a relative decides that it must be done by now.
In the meanwhiles, pour the wine and cranberry juice into a medium saucepan over medium heat (at a medium hour, of a medium day). Add the cayenne pepper, the fennel, and the honey. Bring to a boil, then lower it to a simmer, and reduce it by half . There are two main forms of accomplishing this type of reduction. The “hover” method, and the “drunkard” method. For the Hover Method, stay within 2 feet of the pot at all times, spoons in either hand, ready to leap into a flurry of stirring if even a bit of burning looks like it may occur. For the Drunkard Method, forget about it, grab some beer, and watch football. Check on the cranberry mixture every other commercial break, and in the occurrence of a safety (for safety reasons). In either case, let the water cook out of it until there’s about half as much in the pan as you started with, and it’s looking a bit thicker, and more sauce-like. Slice the turkey, place it back in the oven to finish cooking, slice it again, and enjoy!