Black-lacquered turkey with jane pt 1

20 Servings

Ingredients

Quantity Ingredient
1 20-pound turkey (approximately)
¼ pounds Unsalted butter; (1 stick) melted
1 Recipe Stuffing (recipe follows)
1 Recipe Glazing Paste (recipe follows)
1 Recipe Basting Liquid (recipe follows)
¼ pounds Unsalted butter
¾ pounds Ground veal
½ pounds Ground pork
¼ pounds Ground beef
2 packs Bread crumbs or stuffing mix, (Total 32 ounces)
1 large Apple; peeled and diced
1 large Orange; peeled and diced
1 can Crushed pineapple; (20 ounce) drained
Zest of 1/2 lemon; about 1 teaspoon
1 can Water chestnuts; (5 ounce) drained and coarsely chopped
3 tablespoons Preserved ginger; chopped
3 teaspoons Colmans mustard powder
2 teaspoons Caraway seeds
3 teaspoons Celery seeds
2½ teaspoon Oregano
1 Bay leaf; crushed
½ teaspoon Mace
4 tablespoons Parsley; chopped
½ teaspoon Turmeric
3 mediums Onions; chopped
6 larges Celery stalks; chopped
½ teaspoon Dried marjoram
½ teaspoon Summer savory
1 tablespoon Poultry seasoning
2 Egg yolks
1 teaspoon Colmans mustard powder
1 Clove garlic; minced
½ teaspoon Salt
1 pinch Cayenne pepper
1 tablespoon Grated onion
1 teaspoon Lemon juice
1 tablespoon All-purpose flour; more if needed
1 Turkey gizzard; chopped
1 Turkey neck; chopped
1 Turkey heart; chopped
1 Bay leaf
1 teaspoon Paprika
½ teaspoon Coriander
1 Clove garlic
To Taste Coarse salt and freshly ground pepper
1 cup Apple cider

Directions

STUFFING

GLAZING PASTE

BASTING LIQUID

Notes:

Stuffing: Makes 18 to 20 cups (enough for an 18 to 22 pound turkey)] Glazing paste: Makes ¼ cup

Basting Liquid: Makes 6 cups

1. Heat the oven to 500 degrees. Place a 15 x 10-¼-roasting rack in a heavy 16 x 13-inch roasting pan; alternatively, use two large disposable aluminum roasting pans set inside one another for added strength.

2. Stuff the turkey with the stuffing (recipe follows). Using a trussing needle and butchers string, sew the sides of the body cavity together, stitching from side to side, to enclose the stuffing. To truss the turkey, tuck wings under body. Tuck neck flap under body to secure; then center a 3-foot length of butchers string over the neck flap. Bring the string ends of the string under wings, over drumsticks, wrap each end around a drumstick, pull drumsticks together, and tie then ends of the string into a bow. (The bow makes it easier to remove the trussing string after roasting.)

3. Brush the turkey breast with melted butter. Place the turkey breast-side down on the rack, and brush with remaining melted butter. Place breast-side down in the oven, and roast until brown all over, about 30 minutes. Remove the turkey from the oven, and reduce temperature to 325 degrees. While the oven cools, brush the hot turkey with the paste, and allow it to set until dry, 5 to 7 minutes; turn it over on the rack, and brush the breast side with paste. Place the coated turkey in the oven. Using a turkey baster, baste with basting liquid.

continued in part 2

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