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  • Black Lacquered Turkey With Jane Pt 1

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    Black Lacquered Turkey With Jane Pt 1
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 20-lb. turkey (approximately)
    • 1/4 lb Unsalted butter, (1 stick) melted
    • 1 x Recipe Stuffing (recipe follows)
    • 1 x Recipe Glazing Paste (recipe follows)
    • 1 x Recipe Basting Liquid (recipe follows)
    • 1/4 lb Unsalted butter
    • 3/4 lb Grnd veal
    • 1/2 lb Grnd pork
    • 1/4 lb Grnd beef
    • 2 pkt Bread crumbs or possibly stuffing mix, (Total 32 ounces)
    • 1 lrg Apple, peeled and diced
    • 1 lrg Orange, peeled and diced
    • 1 can Crushed pineapple, (20 oz) liquid removed Zest of 1/2 lemon, about 1 tsp.
    • 1 can Water chestnuts, (5 oz) liquid removed and coarsely minced
    • 3 Tbsp. Preserved ginger, minced
    • 3 tsp Colman s mustard pwdr
    • 2 tsp Caraway seeds
    • 3 tsp Celery seeds
    • 2 1/2 tsp Oregano
    • 1 x Bay leaf, crushed
    • 1/2 tsp Mace
    • 4 Tbsp. Parsley, minced
    • 1/2 tsp Turmeric
    • 3 med Onions, minced
    • 6 lrg Celery stalks, minced
    • 1/2 tsp Dry marjoram
    • 1/2 tsp Summer savory
    • 1 Tbsp. Poultry seasoning
    • 2 x Egg yolks
    • 1 tsp Colman s mustard pwdr
    • 1 x Clove garlic, chopped
    • 1/2 tsp Salt
    • 1 pch Cayenne pepper
    • 1 Tbsp. Grated onion
    • 1 tsp Lemon juice
    • 1 Tbsp. All-purpose flour, more if needed
    • 1 x Turkey gizzard, minced
    • 1 x Turkey neck, minced
    • 1 x Turkey heart, minced
    • 1 x Bay leaf
    • 1 tsp Paprika
    • 1/2 tsp Coriander
    • 1 x Clove garlic To Taste Coarse salt and freshly grnd pepper
    • 1 c. Apple cider

    Directions

    1. Notes:Stuffing: Makes 18 to 20 c. (sufficient for an 18 to 22 lb. turkey)]
    2. Glazing paste: Makes 1/4 c.
    3. Basting Liquid: Makes 6 c.
    4. 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.
    5. 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 then ends of the string into a bow. (The bow makes it easier to remove the trussing string after roasting.)
    6. 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. 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.
    7. continued in part 2

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