Black-Lacquered Turkey with Jane Pt 1

Title:
Black-Lacquered Turkey with Jane Pt 1

Yield:
20 Servings

Categories:
Poultry,
Stuffing,
Turkey




Ingredients:





     1    20-pound turkey


          -(approximately)


   1/4 lb Unsalted butter; (1 stick)


          -melted


     1    Recipe Stuffing (recipe


          -follows)


     1    Recipe Glazing Paste (recipe


          -follows)


     1    Recipe Basting Liquid


          -(recipe follows)





----------------------------------STUFFING----------------------------------


   1/4 lb Unsalted butter


   3/4 lb Ground veal


   1/2 lb Ground pork


   1/4 lb Ground beef


     2 pk Bread crumbs or stuffing


          -mix, (Total 32 ounces)


     1 lg Apple; peeled and diced


     1 lg Orange; peeled and diced


     1 cn Crushed pineapple; (20


          -ounce) drained


          Zest of 1/2 lemon; about 1


          -teaspoon


     1 cn Water chestnuts; (5 ounce)


          -drained and coarsely


          -chopped


     3 tb Preserved ginger; chopped


     3 ts Colmans mustard powder


     2 ts Caraway seeds


     3 ts Celery seeds


 2 1/2 ts Oregano


     1    Bay leaf; crushed


   1/2 ts Mace


     4 tb Parsley; chopped


   1/2 ts Turmeric


     3 md Onions; chopped


     6 lg Celery stalks; chopped


   1/2 ts Dried marjoram


   1/2 ts Summer savory


     1 tb Poultry seasoning



-------------------------------GLAZING
PASTE-------------------------------


     2    Egg yolks


     1 ts Colmans mustard powder


     1    Clove garlic; minced


   1/2 ts Salt


     1 pn Cayenne pepper


     1 tb Grated onion


     1 ts Lemon juice


     1 tb All-purpose flour; more if


          -needed



-------------------------------BASTING
LIQUID-------------------------------


     1    Turkey gizzard; chopped


     1    Turkey neck; chopped


     1    Turkey heart; chopped


     1    Bay leaf


     1 ts Paprika


   1/2 ts Coriander


     1    Clove garlic


          To Taste Coarse salt and


          -freshly ground pepper


     1 c  Apple cider





 Notes:


 


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


 


 Glazing paste: Makes 1/4 cup


 


 Basting Liquid: Makes 6 cups


 


 1. Heat the oven to 500 degrees. Place a 15 x 10-1/4-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
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 stitching from side to side, to enclose the stuffing. To truss the turkey,


 tuck wings under body
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 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