Welcome back friends! This week we are roasting the turkey legs Sir Kay eats in Disney’s The Sword in the Stone.
This recipe is featured near the beginning of the film, in a scene that establishes Sir Kay’s contemptible nature. He munches on this turkey leg as he declares his indifference about Arthur’s whereabouts and safety. When I was little, I remember being fascinated at how easily he eats the meat off the bone.
This was an experimental recipe to be sure, but super fun to research! I looked up what kind of spices cooks had available and used on their meat during the Sword in the Stone’s time period, then created this rub! It is delicious, but I will warn you it is rich. I would definitely pair it with something fresh like a salad or another fruit or vegetable.
- 2 Turkey legs
- 1/16 teaspoon of black pepper
- 1/2 teaspoon of cinnamon
- 1 tablespoon of garlic powder
- 1/8 teaspoon of ginger
- 1 tablespoon of minced onion
- 1/8 teaspoon of nutmeg
- 3/4 tablespoon of salt
- 1 cup of chicken broth
INSTRUCTIONS (TURKEY LEGS)
- Combine the black pepper, cinnamon, garlic powder, ginger, minced onion, nutmeg and salt in a small bowl and set aside.
- Preheat the oven to 350 F.
- Pat the turkey legs dry and place them in a large roasting pan.
- Rub and pat the seasoning over and into the turkey legs.
- Pour the chicken broth into the bottom of the pan around the turkey legs.
- Roast the turkey legs for about 1 hour and 20 minutes.
- Bring the drumsticks out of the oven and glaze with honey then put them back into the oven for 10 to 20 minutes or until a meat thermometer registers 170 F.
- Remove the roasting pan from the oven, cover it with foil, and let it stand for 10 minutes.
- Once cool enough to eat, remove the foil and enjoy!
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!
- 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
- Let the turkey sit at room temperature for 30 minutes.
- Position an oven rack in the lowest position and remove the other racks, then preheat to 350 degrees F.
- Remove the neck and giblets from the turkey and reserve for gravy if desired.
- Pat the turkey very dry with paper towels and rub inside and out with pepper and salt.
- Stuff the cavity with the carrot, celery, onion, sage and thyme sprigs; then tie the legs together with kitchen twine.
- Put the turkey on a rack set it in a large roasting pan and tuck the wings under the body.
- Melt the butter in a small saucepan over low heat and whisk in the paprika, chopped sage and thyme leaves.
- Let the paprika butter cool slightly, then brush it all over the turkey.
- Transfer the turkey to the oven and roast for 1 hour.
- After the turkey has roasted for 1 hour, baste with the drippings.
- Continue roasting and basting every 30 minutes until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F.
- Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; reserve the drippings for gravy if desired.