| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Poultry, Stuffing, Turkey | 20 | Servings | |
INGREDIENTS
| 1 | 20-pound turkey | |
| approximately | ||
| 1/4 | lb | Unsalted butter, 1 stick |
| melted | ||
| 1 | Recipe Stuffing, recipe | |
| follows | ||
| 1 | Recipe Glazing Paste, recipe | |
| follows | ||
| 1 | Recipe Basting Liquid | |
| recipe follows | ||
| 1/4 | lb | Unsalted butter |
| 3/4 | lb | Ground veal |
| 1/2 | lb | Ground pork |
| 1/4 | lb | Ground beef |
| 2 | Bread crumbs or stuffing | |
| mix Total 32 ounces | ||
| 1 | Apple, peeled and diced | |
| 1 | Orange, peeled and diced | |
| 1 | Crushed pineapple, 20 | |
| ounce drained | ||
| Zest of 1/2 lemon, about 1 | ||
| teaspoon | ||
| 1 | Water chestnuts, 5 ounce | |
| drained and coarsely | ||
| chopped | ||
| 3 | T | Preserved ginger, chopped |
| 3 | t | Colmans mustard powder |
| 2 | t | Caraway seeds |
| 3 | t | Celery seeds |
| 2 1/2 | t | Oregano |
| 1 | Bay leaf, crushed | |
| 1/2 | t | Mace |
| 4 | T | Parsley, chopped |
| 1/2 | t | Turmeric |
| 3 | Onions, chopped | |
| 6 | Celery stalks, chopped | |
| 1/2 | t | Dried marjoram |
| 1/2 | t | Summer savory |
| 1 | T | Poultry seasoning |
| 2 | Egg yolks | |
| 1 | t | Colmans mustard powder |
| 1 | Clove garlic, minced | |
| 1/2 | t | Salt |
| 1 | pn | Cayenne pepper |
| 1 | T | Grated onion |
| 1 | t | Lemon juice |
| 1 | T | All-purpose flour, more if |
| needed | ||
| 1 | Turkey gizzard, chopped | |
| 1 | Turkey neck, chopped | |
| 1 | Turkey heart, chopped | |
| 1 | Bay leaf | |
| 1 | t | Paprika |
| 1/2 | t | Coriander |
| 1 | Clove garlic | |
| To Taste Coarse salt and | ||
| freshly ground pepper | ||
| 1 | c | Apple cider |
INSTRUCTIONS
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 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. 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.) 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
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Nutrition (calculated from recipe ingredients)
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Calories: 827
Calories From Fat: 501
Total Fat: 56.2g
Cholesterol: 326.7mg
Sodium: 1239.3mg
Potassium: 632.7mg
Carbohydrates: 8g
Fiber: 1.2g
Sugar: <1g
Protein: 71.3g