Filled with fear at the thought of fumbling your festive feast? Worry no more friend, for we’re about to pass on two essential recipes to help you on your Yuletide culinary quest, brought to you from the pages of World of Warcraft: The Official Cookbook, by the master chefs of Azeroth.
Get your oven gloves on & turn up the Christmas cheer, because we’re making…Slow-Roasted Turkey!
Skill Level: Expert
Prep: 10 minutes
Cooking: 20 minutes per pound
Makes: 1 roasted turkey, for many, many servings
1 whole turkey, 12 pounds or more
2 cups chicken broth
2 cups apple cider
1 tablespoon honey
1 onion, roughly chopped
¼ cup butter, melted
¾ cup white wine
1 tablespoon Autumnal Herbs (page 18: rosemary, thyme, marjoram, cinnamon, nutmeg, ginger)
Salt, to taste
Cornstarch, for gravy
1. Preheat the oven to 425°F and place a rack into a large roasting pan with tall sides. Pour the chicken broth, apple cider, and honey into the bottom of the pan, and add the chopped onion. Stuff the turkey (if using stuffing) and place on the rack.
2. Combine the melted butter, wine, and Autumnal Herbs in a small bowl. Brush this mixture over the turkey, then sprinkle with the salt to help the browning process.
3. Cook the turkey for 30 minutes then reduce the heat to 350°F. Baste the turkey with the juices in the pan every 45 minutes or so for flavor and color. The turkey should cook for about 20 minutes per pound, until the internal temperature has reached 165ºF. If the bird starts to brown too much, place a loose tent of tin foil over top, making sure it doesn’t actually touch the skin. You can also add a cup at a time of extra water to the bottom of the pan if too much has cooked off.
4. When done, remove the turkey from the oven, transfer to a platter, and make the gravy.
Gravy (For the best gravy, let the drippings from the pan sit for a brief time to allow the fat to rise to the top, where you can strain or skim it off and discard. Pour the drippings into a wide pan over low heat.)
5. Mix the cornstarch with a splash of water to dissolve it, then whisk it into the drippings. Use about 1 teaspoon cornstarch for every cup of drippings, or more if you prefer a thicker gravy.
And what goes perfectly with turkey? Why it’s Winter Veil Eggnog of course!
Skill Level: Master
Cooking: 10 to 15 minutes
Makes: 6 to 8 servings
3 cups whole milk
1 cup sugar
6 medium-sized eggs
2 cups heavy cream
1½ teaspoons vanilla
¼ cup rum
¼ cup brandy
Freshly grated nutmeg
Combine the milk and sugar in a large saucepan. Whisk in the eggs as you heat the mixture over medium heat. Cook for 10 to 15 minutes, whisking all the while, until the mixture has thickened appreciably. Remove from heat and strain into a clean pitcher or bowl. Add the cream, vanilla, rum, and brandy. Chill until ready to serve, a few days at most. Grate a little nutmeg over each glass, and enjoy!
We hope you enjoy these recipes, and do send us a picture on Twitter if you make them!
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