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black-lacquered turkey with jane pt 1

  • 20servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 20-pound turkey (approximately)

  2. 1 stick

  3. 1 Recipe Stuffing (recipe follows)

  4. 1 Recipe Glazing Paste (recipe follows)

  5. 1 Recipe Basting Liquid (recipe follows)

  6. pounds Unsalted butter

  7. pounds Ground veal

  8. pounds Ground pork

  9. pounds Ground beef

  10. 2 packs Bread crumbs or stuffing mix, (Total 32 ounces)

  11. 1 large Apple; peeled and diced

  12. 1 large Orange; peeled and diced

  13. 1 can Crushed pineapple; (20 ounce) drained

  14. 1/2 lemon; about 1 teaspoon

  15. 1 can Water chestnuts; (5 ounce) drained and coarsely chopped

  16. 3 tablespoons Preserved ginger; chopped

  17. 3 teaspoons Colmans mustard powder

  18. 2 teaspoons Caraway seeds

  19. 3 teaspoons Celery seeds

  20. 2 1/2 teaspoon Oregano

  21. 1 Bay leaf; crushed

  22. teaspoon Mace

  23. 4 tablespoons Parsley; chopped

  24. teaspoon Turmeric

  25. 3 mediums Onions; chopped

  26. 6 larges Celery stalks; chopped

  27. teaspoon Dried marjoram

  28. teaspoon Summer savory

  29. 1 tablespoon Poultry seasoning

  30. 2 Egg yolks

  31. 1 teaspoon Colmans mustard powder

  32. 1 Clove garlic; minced

  33. teaspoon Salt

  34. 1 pinch Cayenne pepper

  35. 1 tablespoon Grated onion

  36. 1 teaspoon Lemon juice

  37. 1 tablespoon All-purpose flour; more if needed

  38. 1 Turkey gizzard; chopped

  39. 1 Turkey neck; chopped

  40. 1 Turkey heart; chopped

  41. 1 Bay leaf

  42. 1 teaspoon Paprika

  43. teaspoon Coriander

  44. 1 Clove garlic

  45. To Taste Coarse salt and freshly ground pepper

  46. 1 cup Apple cider

Instructions Jump to Ingredients ↑

  1. STUFFING GLAZING PASTE BASTING LIQUID Notes:

  2. Stuffing: Makes 18 to 20 cups (enough for an 18 to 22 pound turkey)] Glazing paste: Makes ¼ cup Basting Liquid: Makes 6 cups 1. Heat the oven to 500 degrees. Place a 15 x 10-¼-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.

  3. 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.)

  4. 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.

  5. continued in part 2

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