INGREDIENTS

INSTRUCTIONS

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:  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. In
another large bowl, combine apple, orange, pineapple, lemon  zest,
water chestnuts, and ginger. Then add to the meat and  breadcrumbs.
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 fruit-meat-breadcrumb mixture. 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  Black-Lacquered Turkey recipe; proceed according to recipe
directions.  Basting Liquid Directions:  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. Using a turkey baster, baste the
turkey with the liquid  every 15 minutes according to step 4 of the
Black-Lacquered 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 year--once 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 black-lacquered 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

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