Black Turkey
 
1   turkey
  salt
7   garlic cloves
4   egg yolks
1   apple
1   orange
1 large  can crushed pineapple
1   lemon
4 large  onions
6 large  celery stalks
3 Tbsp  preserved ginger
2 can  water chestnuts
1 Tbsp  flour
3   packages unseasoned bread crumbs
3/4 lb.  ground veal
1/2 lb.  ground pork
1/4 lb.  butter
1 quart  apple cider
1/4 tsp  sage and basil
2 large  bay leaves
2 tsp  caraway seed
2 tsp  celery seed
1/2 tsp  chili powder
4 clove 
1/2 tsp  ground coriander
1/2 tsp  mace
1/2 tsp  marjoram
2 tsp  dry mustard
2-1/2 tsp  oregano
4 Tbsp  parsley
  pepper, black
1 Tbsp  poultry seasoning
2 tsp  poppy seed
3/4 tsp  sage
1/2 tsp  savory
  tabasco
3/4 tsp  sage thyme
1/2 tsp  turmeric
 
have the butcher, cut its head off at the end of the neck, peel 
back the skin, and remove the neck close to the body, leaving the 
tube. you will want this for stuffing. also , he should leave all 
the fat on the bird. 
when you are ready to cook your bird, rub it inside and out with 
salt and pepper. give it a friendly pat and set it aside. chop 
the heart, gizzard, and liver and put them, with the neck, into a 
stewpot with a clove of garlic, a large bay leaf, 1/2 tsp 
coriander, and 2 tsp. salt. cover this with about 5 cups of water 
and put on the stove to simmer. this will be the basting fluid a 
little later. 
get a huge bowl. throw into it one diced apple, one diced orange, 
a large can of crushed pineapple, the grated rind of a lemon, and 
three tablespoons of chopped preserved ginger. add 2 cans of 
drained chinese water chestnuts. 
 
mix this altogether, and get a second, somewhat smaller, bowl. 
into this, measuring by teaspoons, place: 
 
2   hot dry mustard
2   caraway seed
2   celery seed
2   poppy seed
1   black pepper
2-1/2   oregano
1/2   mace
1/2   turmeric
1/2   marjoram
1/2   savory
3/4   sage
3/4   thyme
1/4   basil
1/2   chili powder
 
in the same bowl, add poultry seasoning, 4 tbsp. parsley, 1 tbsp. 
salt, 4 crushed cloves, 1 well crushed bay leaf, 4 large chopped 
onions, 6 good dashes tabasco, 5 crushed garlic cloves, 6 large 
chopped celery. 
in a third bowl mix three packages of unseasoned bread crumbs (or 
two loaves of toast or bread crumbs), ground veal, ground fresh 
pork, butter, and all the fat you have been able to pull out of 
the bird. 
 
in an enormous bowl mix the contents of all the other bowls. mix 
it well. stuff the bird and skewer it. put the leftover stuffing 
into the neck tube. 
turn your oven to 500 degrees f and get out a fifth small bowl. 
make a paste consisting of those four egg yolks and lemon juice. 
add 1 tsp hot dry mustard, a crushed clove of garlic, 1 tbsp. 
onion juice, and enough flour to make a stiff paste. when the 
oven is red hot, put the bird in, breast down on the rack. when 
the bird has begin to brown all over, then take it out and paint 
the bird all over with paste. put it back in and turn the oven 
down to 350 degrees f. let the paste set, then pull the bird out 
and paint again. keep doing this until the paste is used up. 
 
add a quart of cider or white wine to the stuff that's been 
simmering on the stove, this is your basting fluid. the turkey 
must be basted every 15 minutes. don't argue. set your timer and 
keep it up. you can baste from the juice under the bird or with 
the juice from the pot on the stove. make certain that the juice 
under the bird neither dries out and burns, nor becomes so thin 
that gravy is weak. when you run out of baste, use cheap red 
wine. the bird should cook about 12 minutes per pound, basting 
every 15 minutes. enlist the aid of your friends and family. 
 
as the bird cooks, it will first get a light brown, then a dark 
brown, then darker and darker. after about 2 hours the bird will 
be turning black and in fact, by the time it is finished, it will 
look as though we have ruined it. 
 
cruise - yummy!!!!! 
best prices on poppy seed 
http://www.poppyseed.org 
 
 
-- 
(ID: 10263) Mirror: rec.food.recipes: Mon, Oct 27, 2003


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