Ichabod’s Turkey Recipe (The Adventures of Ichabod and Mr. Toad)

INTRODUCTION

Welcome back friends! This week we’ll be baking what must be one of the many turkey’s Ichabod Crane is fed by the ladies of Sleepy Hollow in Disney’s The Adventures of Ichabod and Mr. Toad.

This turkey is featured when Ichabod visits one of his student’s households for supper and is fed a turkey by the lady of the house.

I highly doubt the residents of Sleepy Hollow had access to the Godzilla size turkeys we have available today, so I chose to work with a smaller size turkey. Smaller stature, paired with classic and simple seasoning and cooking methods resulted in the best tasting turkey I think I’ve ever created!

TURKEY

• 12 to 14 pound turkey (thaw if frozen)
• freshly ground pepper
• kosher salt
• 1 carrot, cut into chunks
• 1 rib of celery, cut into chunks
• 1 onion, quartered
• 3 sprigs of sage, plus 1 tablespoon of chopped leaves
• 3 sprigs of thyme, plus 1 tablespoon of chopped leaves
• 12 tablespoons of unsalted butter
• 2 teaspoons of paprika

INSTRUCTIONS (TURKEY)

1. Let the turkey sit at room temperature for 30 minutes.
2. Position an oven rack in the lowest position and remove the other racks, then preheat to 350 degrees F.
3. Remove the neck and giblets from the turkey and reserve for gravy if desired.
4. Pat the turkey very dry with paper towels and rub inside and out with pepper and salt.
5. Stuff the cavity with the carrot, celery, onion, sage and thyme sprigs; then tie the legs together with kitchen twine.
6. Put the turkey on a rack set it in a large roasting pan and tuck the wings under the body.
7. Melt the butter in a small saucepan over low heat and whisk in the paprika, chopped sage and thyme leaves.
8. Let the paprika butter cool slightly, then brush it all over the turkey.
9. Transfer the turkey to the oven and roast for 1 hour.
10. After the turkey has roasted for 1 hour, baste with the drippings.
11. Continue roasting and basting every 30 minutes until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F.
12. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; reserve the drippings for gravy if desired.