The Elk's Cookbook: Butter-Blanketed Turkey

THE ELK’S COOKBOOK

BUTTER-BLANKETED TURKEY

One of Gabi Strickland Walker’s favorite Thanksgiving recipes on her Walker Mtn. Eats/Facebook is a delicious Butter-Blanketed Turkey recipe from the Food Network. Not only is it extra juicy, it is also a gorgeous brown color, compliments of the butter basting. It requires some simple prep time, but it is worth it. Gabi says, “This is one of the recipes I post every year because it is so delicious. If you need a turkey recipe for the big day, this one is YUMMY!”

PREP TIME: 20 MIN TOTAL COOK TIME: 3-3 1/2 HOURS

ELKRIVERLIVING. CO M SEN D US YOUR RECIPES!

INGREDIENTS

• 12-14 lb. turkey • Kosher salt and ground pepper • 3 sprigs of fresh thyme • 2 sprigs fresh rosemary • 1 lemon, cut into wedges • 1 large yellow onion, cut into wedges • 3 sticks (1 ½ cups) unsalted butter, melted, plus 4 Ts, at room temperature • ½ t paprika • 3 stalks of celery, broken into thirds • 3 medium whole carrots • 1 ½ cups chicken or turkey broth

4506 PENNSYLVANIA AVE, CHARLESTON, 25302

(Behind OV Smith’s Office Building at Big Chimney)

DIRECTIONS

Preheat the oven to 450 degrees (see step 5: you will reduce the oven to 350 degrees). Lower the oven rack to the lowest position.

Step 1:

Remove any turkey parts from the turkey cavities. Dry the turkey inside and out with paper towels. Sprinkle the cavity with 1 t salt and ½ t. pepper and stuff the cavity with the thyme, rosemary, lemon wedges and half of the onion wedges.

Step 2:

In a small bowl, mix together the 4 T of room-temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and the flesh on one side. Do the same on the other side using the remaining butter mixture. NOTE: Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 t salt, making sure to get it all over the surface.

Step 3:

Scatter the celery pieces, whole carrots, and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck .COM the wings back under the body and tie the legs together with butcher’s twine. ELK RIVER LIVING 13

Step 4:

Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then reform so there are 4 layers of cloth and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter to soak the cloth.

Step 5:

Roast for 30 minutes, then lower the oven temperature to 350 degrees. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.

Step 6:

Very gently remove the cheesecloth from the turkey, taking care not to tear the skin. (NOTE: The skin can stick to the cheesecloth, so make sure it is basted very well. If it does stick at the end of the cooking, just baste the spots that are stuck with more butter or pan drippings and slowly pull away the cheesecloth.) Baste one more time, then return the turkey to the oven with the breasts facing toward the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees, about another 30 minutes. Let rest for 30 minutes before carving.

HIDDEN GEM IN GASSAWAY

THE ANNABELLE

Adam Tanner is no stranger to dinner theater events, and he brings his passion, experience, and talent to life in his restaurant, The Annabelle Restaurant and Theater, located in Gassaway. As the owner of The Annabelle, Adam works with Chef Davis Wolverton to offer an amazing menu that specializes in American cuisine with a gourmet flair. When a restaurant says ‘Come as You Are’, you don’t expect to experience shrimp scampi, crab cakes, peppercorn chicken, chicken bruschetta over angel hair pasta with focaccia bread, and shrimp etouffee just to name a few! Their menu also offers a variety of soups, burgers, sandwiches, dinners, desserts, and breakfast options. The Annabelle hosts live music featuring local musical talent, as well as comedy night, and their popular Tuesday Trivia Night. Events are held every Tuesday, Thursday, Friday and Saturday. Recent performances include Jesse Roberts, Brax Blues

Boy, Lady Elenna and Irish Fantasy Folk Music, Greystrings, Jaden Beall, Chad Gibson, Richard Dean, and Dave Kendig. Adam's writing skills are well-known in the community. He has written dinner theater plays for P.J. Berry’s in Sutton and he is currently working on one now for The Annabelle. On July 4th of 2020, Adam opened and operated The Annabelle Food Truck which was located on the outskirts of Gassaway. He said, “With the COVID pandemic, we were pretty much stationary.” The Annabelle Food Truck also had an abundance of outdoor seating for dining and for enjoying the live performances which they hosted on the grounds. They opened their store-front establishment located at 526 Elk Street in Gassaway on April 30, 2021. Adam purchased the old building which he and his friends have lovingly refurbished into an elegant and spacious dining area, complete with a stage for their live events. Annabel Lee poem by Edgar Allan Poe that says: ‘But our love it was stronger by far than the love Of those who were older than we--, Of many far wiser than we--, And neither the angels in heaven above, Nor the demons down under the sea, Can ever dissever my soul from the soul Of the beautiful Annabel Lee.’ That quote means more to me than just as written. I believe it means that nothing is going to stop us from doing what we love to do.” Adam’s love for his community is obvious. He takes great pride in showcasing local musicians and he helps support local businesses. Most recently he helped promote The Tiny Sparrow Art Studio & Happy Place that held their grand opening at their new 614 Elk Street, Gassaway location. Also, he has merchandise from local businesses displayed in the restaurant and don’t forget the fresh baked goods, too, from Butcher Bakery! The Annabelle offers full dine-in and take-out services. Hours of operation are 10 AM to 10 PM. Their amazing Sunday Annabelle breakfast is offered from 10 AM to 3 PM.

CHILI'N ON THE ELK

CHILI COOK-OFF BRINGS CHILIHEADS TO DOWNTOWN CLENDENIN

By Lauren Elizabeth Campbell, ERL Contributing Author and Editor-in-Chief of Rock & Roamer magazine.

Photos by April Curry

Chiliheads from the Elk River and beyond gathered on Maywood Avenue and Main Street in downtown Clendenin to partake in the inaugural Chili'n on the Elk Chili Cook-Off and Craft Beer & Wine Festival on Saturday, October 2. The competition was sanctioned by the International Chili Society, an international club for chili cooks founded in 1967. The chili cooks competing had the choice to make traditional red chili and homestyle chili. Traditional red chili is classified as any meat, or meat combination, cooked with red chili peppers and any variety of spices and other ingredients, except beans and non-vegetable fillers such as rice and pasta. Homestyle chili is classified as any meat or meat combination, and vegetables, with beans, chili peppers, various spices, and other ingredients. For homestyle chili, beans are required, and seafood is allowed. Cooks also competed to be named winners of a salsa competition. Chili'n on the Elk had ten red entries, 14 homestyle entries, and ten salsa entries. First, second, and third place winners were crowned for each category, and each first-place winner received an automatic bid to the 2022 ICS World Chili Championships. To compete in the competition, all chili cooks have to belong to the International Chili Society, and many .COM of them traveled to compete in Chili'n on the Elk. ELK RIVER LIVING "The cooks that are cooking here today belong to a club that's called the International Chili Society. And we compete all over the country to win a chance to win the World competition," said Gail Donovon, a chili cook who traveled from Cincinnati, Ohio. 21

Donovan has been competing in chili competitions since 1987 and placed first in the red chili category. Her husband, Bill, placed second, and Larry Summey of Dunbar placed third. Donovan's secret to making award-winning chili is making a chili for every kind of chilihead. "I like to make chili that all people like. So be careful. Some people like hot, some people like mild, so if you can make it like in the middle, that's what you kind of want to do," said Donovan. Larry Summey placed first in the homestyle category with a different chili recipe, John Harwell placed second, and Bill Donovan placed third. Gary Schmeh won the salsa category, followed by Leo Buk and Brad Berkebile, respectively, in second and third place. In addition to the International Chili Society sanctioned events, there were three bonus categories with single winners chosen: People’s Choice, won by Cindy Sloane, Best of Elk, won by Clendenin's Todd Lepley, and Best Booth/Showmanship, won by Summey. "People's Choice is just as it sounds. It is chosen by the people sampling the chili. This is what the seed packets were for. The samplers choose by dropping the seeds in the bucket at their favorite chili. Best of Elk was chosen by the judges. You had to be from the river to compete in this category," said Carrie SloaneMeyer, the cook-off's organizer. Sloane-Meyer's mother, Cindy Sloane, who won People's Choice, decided to participate for fun after watching her daughter plan the event for a year. "My daughter was the one that started the event. She came to the people in Clendenin and talked about hosting this event. She got it arranged and has been working on the event for about a year. For the fun of it, I signed up. I make chili quite often. I like a good taco chili," said Sloane. The Second Annual Chili'n on the Elk Chili CookOff and Craft Beer & Wine Festival is tentatively scheduled for October 2, 2022. If you're up for the challenge, start preparing a chili recipe of your own to compete with next year!

PUTTING THE FUN IN FUNDRAISER

Phillip and Tim Shaffer of Solid Rock Contracting and the Pinch Elementary PTO know how to draw a crowd for a great fundraiser. Working with local truck and equipment businesses, they hosted the Fourth Annual Big Rig Day fundraiser for Pinch Elementary. More than 15 sponsors were at this year’s Big Rig Day on September 25 across from the Pinch Volunteer Fire Department. Children were able to see, touch, and climb-in or climb-on the different pieces of equipment. They also talked with representatives from the different businesses to learn about the operation and functionality of each. Even HealthNet was there with their transport helicopter! Truck and Equipment sponsors included: KN Contracting, FTL Trucking, LH Trucking, Foster Supply, Shamblin Stone, WV DOH Elkview Location, Mitch’s Towing, Ashley Industrial Repair, WV State Fire Marshal's Office, Kanawha County Sheriff's Office, Kanawha County Ambulance, Healthnet Aeromedical Services, Clendenin Volunteer Fire Dept., Pinch Volunteer Fire Department and Solid Rock Contracting. Pinch Elementary teachers, staff, and parents hosted a concession stand and the PTO also raffled off a variety of gift baskets to help with the fundraiser. Another highlight was a demonstration of an auto extrication by the Pinch Volunteer Fire Department. Pinch Elementary Principal Karen Messenger said, “It was a beautiful day and we had an awesome turnout for the event. This Big Rig Day raised more revenue than any of the previous events and we are excited to be able to purchase new technology for our classrooms. We are thankful for Solid Rock Contracting who helped secure our Big Rig Day sponsors and for our wonderful, supportive community.”

to all of the truck and equipment sponsors, Pinch Elementary staff and students, and the Elk River Community for making our 4th annual Big Rig Day a big success! – Philip Shaffer, Solid Rock Contracting

TRUCK/EQUIPMENT SPONSORS

KN CONTRACTING FTL TRUCKING LH TRUCKING FOSTER SUPPLY SHAMBLIN STONE WV DOH ELKVIEW LOCATION MITCH’S TOWING ASHLEY INDUSTRIAL REPAIR WV STATE FIRE MARSHAL'S OFFICE KANAWHA COUNTY SHERIFF'S OFFICE KANAWHA COUNTY AMBULANCE HEALTHNET AEROMEDICAL SERVICES CLENDENIN VOLUNTEER FIRE DEPT PINCH VOLUNTEER FIRE DEPT SOLID ROCK CONTRACTING

Phil Shaffer

304.444.4288 Tim Shaffer

EMAIL ELK RIVER LIVING304.382.7606 solidrockcontractor@hotmail.com Solid Rock Contracting 27

FIRST PLACE ON THE FAIRWAY AND IN OUR HEARTS

Photos compliments of Coach Eddie Gray and proud HHHS parents.

Coach Eddie Gray is super proud of the HHHS Golf Team! Not only did they win the WVSSAC Region 3 Championship, they followed it up the following week and captured first place at the Class AA State Golf Tournament held at Oglebay Park in Wheeling. Hoover beat the runner up team, Winfield, by nine strokes. HHHS Senior Bryson Beaver finished first with a two-day total of +13, winning by 4 strokes. Sophomores Max Bowen tied for 8th, Sawyer Osbourn tied for 12th, and Sam Phillips finished 19th.

The Huskie golfers had a tough first round on day one but fiercely came back to claim victory on day two, improving their score by 18 shots with a final score of 258-240. The Elk River community came out and showed their support with a parade before and after the State Tournament. It was an exciting send-off, but an even better welcome-home celebration for the champion golfers. The last time the HHHS Golf Team placed in a state tournament was in 2005 when they were the first runner-ups in Class AA.

At the Region 3 Tournament, Bryson Beaver was the winning low medalist with a (-2) 70. Bryson Beaver, Sawyer Osbourn, and Max Bowen all were named to the All-Regional Team. Also traveling to the States were Sam Philips and Noah Sergent (alternate). Other golf team members include Chloe Painter, Devin Hatfield, Chase Trader, Trevor Rager, Eli Robertson, Bella Bowen, Ben Barker and Ava Armstrong. The HHHS champion golfers will compete in the 2022 National Invitational at the Pinehurst Resort in North Carolina on July 11-13. The honorary PGA event is sponsored by The Board of Governors of the National High School Golf Association.

THE ELK REFLECTS

WATT POWELL PARK

Remembering Watt Powell Park in Charleston, WV back in the “old days”. Photo shared by Richard Bashlor of the Elk River Communities in Kanawha County Museum.