Black Lacquered Turkey With Jane

Directions

1. TURKEY: Heat the oven to 500 degrees. Place a 15- by 10 1/4-inch roasting rack in a heavy 16- by 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 butcher's 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 butcher's 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 the ends of the string into a bow.
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 till brown all over, about 30 min. Remove the turkey from the oven, and reduce temperature to 325 degrees.
4. While the oven cools, brush the warm turkey with the paste, and allow it to set till dry, 5 to 7 min; 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. Continue basting the turkey every 15 min with basting liquid throughout the roasting process, about 7 hrs (allowing about 20 min per lb.). Results yield a turkey with a dark, black coating over the skin that can be removed with tweezers before serving to reveal succulent moist skin and meat. (Serves 18 to 20)
5. STUFFING: Heat the butter in a large saute/fry pan over medium heat. Saute/fry veal, pork, and beef till brown and thoroughly cooked, about 5 min. Remove from the heat, and mix with the bread crumbs in a large mixing bowl. In another large bowl, combine apple, orange, pineapple, lemon zest, water chestnuts, and ginger. Then add in to the meat and breadcrumbs. 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 in to the large bowl containing the fruit-meat-breadcrumb mix. 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.
6. Makes 18 to 20 c. (sufficient for an 18 to 22 lb. turkey).
7. GLAZING PASTE: Combine all of the ingredients in a small bowl, till you have the consistency of a light paste; add in additional flour if necessary. (Makes 1/4 c.).
8. BASTING LIQUID: In a medium sauce pan, combine gizzard, neck, heart, bay leaf, paprika, coriander, salt, and pepper with 4 c. water. Bring to a simmer, and continue to simmer till the turkey pcs are cooked through, about 20 to 25 min. Add in apple cider, stir, and remove from heat.
9. If you run out of basting liquid, you may use apple cider or possibly the roasting juices that accumulate in the roasting pan. (Makes 6 c.).