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Roast Saturnine
"A new twist on an old holiday favorite. While preparation is best done over a fire-pit, the oven works just as well if you are short on minions to turn and baste or if you happen to reside in the city."
PREP TIME 30 Min
COOK TIME 27 Hrs
INGREDIENTS
1 Saturnine
8 cups butter, sliced
128 ounces sliced bacon
16 pinches salt and pepper to taste
16 tablespoons cajun seasoning
32 cups apple cider
192 cloves garlic, peeled
1 red apple, for garnish
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Rinse the Saturnine, and tie the front legs together with heavy string. Tie the back legs together also. Make numerous slits in the skin, and insert slices of butter, followed by cloves of garlic. Generously rub the entire Saturnine with salt first, then the Cajun seasoning, including inside the cavity. Lay strips of bacon across the back and secure to the sides with toothpicks.
Place the Saturnine in a very large roasting pan and pour in the apple cider. Cover the ears and nose of the Saturnine with aluminum foil to prevent scorching.
Roast for 27 hours in the preheated oven, basting every hour or so with the drippings. If the pan begins to dry out, add more cider or water. To serve, remove to a platter, discard the aluminum foil from ears and nose, and place the apple in the Saturnine's mouth.
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