| 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 |
pk |
Bread crumbs or stuffing mix, (Total 32 ounces) |
| 1 |
lg |
Apple; peeled and diced |
| 1 |
lg |
Orange; peeled and diced |
| 1 |
cn |
Crushed pineapple; (20 ounce) drained |
|
|
Zest of 1/2 lemon; about 1 teaspoon |
| 1 |
cn |
Water chestnuts; (5 ounce) drained and coarsely chopped |
| 3 |
tb |
Preserved ginger; chopped |
| 3 |
ts |
Colman's mustard powder |
| 2 |
ts |
Caraway seeds |
| 3 |
ts |
Celery seeds |
| 2 1/2 |
ts |
Oregano |
| 1 |
|
Bay leaf; crushed |
| 1/2 |
ts |
Mace |
| 4 |
tb |
Parsley; chopped |
| 1/2 |
ts |
Turmeric |
| 3 |
md |
Onions; chopped |
| 6 |
lg |
Celery stalks; chopped |
| 1/2 |
ts |
Dried marjoram |
| 1/2 |
ts |
Summer savory |
| 1 |
tb |
Poultry seasoning |
| 2 |
|
Egg yolks |
| 1 |
ts |
Colman's mustard powder |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Cayenne pepper |
| 1 |
tb |
Grated onion |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
All-purpose flour; more if needed |
| 1 |
|
Turkey gizzard; chopped |
| 1 |
|
Turkey neck; chopped |
| 1 |
|
Turkey heart; chopped |
| 1 |
|
Bay leaf |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Coriander |
| 1 |
|
Clove garlic |
|
|
To Taste Coarse salt and freshly ground pepper |
| 1 |
c |
Apple cider |
INSTRUCTIONS
STUFFING
GLAZING PASTE
BASTING LIQUID
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
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.
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.)
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 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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