Black-Lacquered Turkey with Jane Pt 1

20 Servings

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Black-Lacquered Turkey with Jane Pt 1 Ingredients

1 20-pound turkey	3 md Onions; chopped
1/4 lb Unsalted butter; (1 stick)	6 lg Celery stalks; chopped
1 Recipe Stuffing (recipe	1/2 ts Dried marjoram
1 Recipe Glazing Paste (recipe	1/2 ts Summer savory
1 Recipe Basting Liquid	1 tb Poultry seasoning
STUFFING	GLAZING PASTE
1/4 lb Unsalted butter	2 Egg yolks
3/4 lb Ground veal	1 ts Colmans mustard powder
1/2 lb Ground pork	1 Clove garlic; minced
1/4 lb Ground beef	1/2 ts Salt
2 pk Bread crumbs or stuffing	1 pn Cayenne pepper
1 lg Apple; peeled and diced	1 tb Grated onion
1 lg Orange; peeled and diced	1 ts Lemon juice
1 cn Crushed pineapple; (20	1 tb All-purpose flour; more if
Zest of 1/2 lemon; about 1	BASTING LIQUID
1 cn Water chestnuts; (5 ounce)	1 Turkey gizzard; chopped
3 tb Preserved ginger; chopped	1 Turkey neck; chopped
3 ts Colmans mustard powder	1 Turkey heart; chopped
2 ts Caraway seeds	1 Bay leaf
3 ts Celery seeds	1 ts Paprika
2 1/2 ts Oregano	1/2 ts Coriander
1 Bay leaf; crushed	1 Clove garlic
1/2 ts Mace	To Taste Coarse salt and
4 tb Parsley; chopped	1 c Apple cider
1/2 ts Turmeric

Instructions for Black-Lacquered Turkey with Jane Pt 1

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 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

Main Ingredient: TurkeyCuisine: Uncategorized