Recipe - Black-Lacquered Turkey With Jane Pt 2

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
fruitmeatbreadcrumb 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
BlackLacquered 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 BlackLacquered 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 yearonce 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 blacklacquered 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 Beach_Bum@usa.net on Nov 24,
1997