Black-lacquered turkey with jane pt 2

20 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

4. Continue basting the turkey every 15 minutes with basting liquid throughout the roasting process, about 7 hours (allowing about 20 minutes per pound). Results yield a turkey with a dark, black coating over the skin which can be removed with tweezers before serving to reveal succulent moist skin and meat.

Stuffing Directions:

1. Melt the butter in a large sauti pan oven medium heat. Saute veal, pork, and beef until brown and thoroughly cooked, about 5 minutes. Remove from the heat, and mix with the bread crumbs in a large mixing bowl.

2. In another large bowl, combine apple, orange, pineapple, lemon zest, water chestnuts, and ginger. Then add to the meat and breadcrumbs.

3. Combine mustard, caraway seed, celery seed, oregano, bay leave, mace, parsley, turmeric, onions, celery, marjoram, summer savory, and poultry seasoning in a small bowl. Add to the large bowl containing the fruit-meat-breadcrumb mixture.

4. Using your hands, combine all the ingredients well achieving a consistent soft, moist texture throughout. Use immediately to stuff the turkey; the stuffing can be made a day in advance, if kept covered and refrigerated.

Glazing Paste Directions:

Combine all of the ingredients in a small bowl, until you have the consistency of a light paste; add additional flour if necessary. Apply to browned turkey prepared according to step 3 of the preceding Black-Lacquered Turkey recipe; proceed according to recipe directions.

Basting Liquid Directions:

1. In a medium sauce pan, combine gizzard, neck, heart, bay leaf, paprika, coriander, salt, and pepper with 4 cups water. Bring to a simmer, and continue to simmer until the turkey pieces are cooked through, about 20 to 25 minutes. Add apple cider, stir, and remove from heat.

2. Using a turkey baster, baste the turkey with the liquid every 15 minutes according to step 4 of the Black-Lacquered Turkey recipe. If you run out of basting liquid, you may use apple cider or the roasting juices which accumulate in the roasting pan. SOURCES: Special thanks to Jane Heller and Steve Gerrard Preparing the perfect Thanksgiving turkey presents a challenge to most home cooks. Recipes range from the simple to the spectacular, often reflecting the cooks personality. Martha Stewarts friend and banker Jane Heller cooks twice a year--once for her summer rib party and again for Thanksgiving. Her guests remember each experience, and eagerly anticipate the next.

For her Thanksgiving turkey, she uses precisely 39 ingredients and precise culinary methodology that yields a succulent roasted bird beneath a dramatic black-lacquered skin. To the uninitiated, its appearance can be alarming at first sight, but the moist and succulent results are well worth it. Remove the coating with tweezers before serving, or allow each guest to remove it from each portion to reveal the succulent mahogany skin beneath.

Inspiration for her technique came from an exacting recipe first published in 1945 by newspaper columnist and writer Morton Thompson in his memoirs, Joe, The Wounded Tennis Player. Jane maintains, as did Thompson, that there are no shortcuts since the perfect bird requires diligence, commitment, and fortitude.

Recipe by: Martha Stewart and Guest Posted to KitMailbox Digest by Art Guyer <Beach_Bum@...> on Nov 24, 1997

Related recipes