Black-Lacquered Turkey with Jane Pt 2

Title:
Black-Lacquered Turkey with Jane Pt 2

Yield:
20 Servings

Categories:
Poultry,
Stuffing,
Turkey




Ingredients:





          See part 1






 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 
on Nov 24,


 1997