I Love Las Vegas Magazine...BLOG: Authentic recipe from The Titanic...Lavish Roast Turkey!

On the Memorial Wall at Titanic: The Artifact Exhibition at Luxor, next to a list of passenger names is a quote from Jack Foster that reads, “We are all passengers on the Titanic.” The Belfast philosopher understood that The Ship was a small representation of the world; both in its time almost 100 years ago, as well as today. This Thanksgiving, gather with family and friends around a historic meal and remember the human thread that connects everyone. Whether young or old, rich or poor, everyone is grateful for their experience in this world.

Add some flare to your traditional menu and surprise guests with cuisine of the highest standards enjoyed by Titanic passengers in 1912. To fully recreate the lavish Titanic experience, see below for an authentic recipe for Roast Turkey with Savory Cranberry Sauce from the book Last Dinner on the Titanic: Menus and Recipes from the Great Liner. If you would like more recipes from the luxurious liner, please let me know and I would be happy to send over Currant Buns and Vegetable Soup from the third class menu and Asparagus Salad with Champagne-Saffron Vinaigrette from the first class menu.

Second Class: Roast

Turkey

with Savory Cranberry Sauce

One 10 pound turkey

2 tablespoons butter, softened

1 teaspoon crumbled sage leaves

½ teaspoon each of salt and pepper

Stuffing

2 tablespoons butter

2 onions chopped

1 cup finely chopped celery

1 teaspoon each crumbled sage, thyme, and marjoram leaves

¾ teaspoon each salt and pepper

½ cup sherry

10 cups cubed bread, lightly toasted

½ cup chopped fresh parsley

¼ cup chicken stock

Gravy

3 cups chicken stock

1 onion, chopped

1 bay leaf

2 tablespoons all-purpose flour

Salt and pepper

To prepare turkey and stuffing:

In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned. Stir in sherry; bring to boil. Boil for 5 minutes or until liquid is almost completely evaporated. Cool slightly. Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine. Reserve.

Remove giblets and neck from the turkey cavity; reserve for gravy. Rinse turkey inside and out with running water. Pat dry. Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together. Bend wing tips underneath bird.

Place turkey, breast side up, on rack in roasting pan. Tent with foil and roast in 325 °F oven for about 1 ½ hours, basting with pan juices every 30 minutes. Remove foil and continue to roast for 1 ¾ hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thiegh reads 185 °F. Let rest for 2 minutes before carving.

To prepare gravy:

Meanwhile, in saucepan, bring chicken stock, turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid. While cooked turkey rests, skim excess fat from roasting pan. Set pan over high heat; whisk in flour until well combined. Gradually whisk in reserved giblet stock. Bring to boil and cook, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Strain and serve alongside turkey.