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Traditional Black Turkey
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- #1611
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
25 pounds turkey, or larger
salt and pepper
Basting Liquid
heart, gizzard, liver, and neck from turkey
1 clove garlic
1 bay leaf
1/2 teaspoon ground coriander
5 cups water
salt
1 quart apple cider or white wine
Stuffing
1 apple, diced
1 orange, peeled and diced, white pith removed
1 can (20 ounce size) crushed pineapple
1 tablespoon fresh grated lemon rind
3 tablespoons chopped preserved ginger
2 cans (8 ounce size) sliced water chestnuts, drained
2 teaspoons hot dry mustard
2 teaspoons caraway seeds
2 teaspoons celery seeds
2 teaspoons poppy seeds
1 teaspoon black pepper
2 1/2 teaspoons dried oregano
1/2 teaspoon ground mace
1/2 teaspoon ground turmeric
1/2 teaspoon dried marjoram
1/2 teaspoon dried savory
3/4 teaspoon dried sage
3/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon chili powder
1 tablespoon poultry seasoning
4 tablespoons chopped fresh parsley
1 tablespoon salt
6 dashes Tabasco sauce
4 whole cloves, crushed
5 cloves garlic, peeled and crushed
4 large onions, peeled and finely diced
6 celery stalks, finely sliced
3 packages (16 ounce size) unseasoned bread crumbs
3/4 pound ground veal
1/2 pound ground pork
1/4 pound butter, softened
Paste
4 egg yolks
1 teaspoon lemon juice
1 tbl onion juice
1 teaspoon hot dry mustard
flour
directions
Preheat the oven to 500 degrees F.
Rub the turkey inside and out with salt and black pepper.
For the basting liquid: Remove the heart, gizzard, liver, and neck and place in a large saucepan. add the garlic, bay leaf, coriander, water, and a few dashes of salt. Place the pan on the stove over medium heat and let come to a simmer.
For the stuffing: In a very large bowl, combine the stuffing ingredients until well mixed.
Stuff the bird with the stuffing mixture and skewer the cavity shut. Fill the neck area as well.
In a small bowl, combine the paste ingredients with enough flour to make a stiff but spreadable mixture.
Place the turkey breast down on a rack in a roasting pan. Cook until the turkey has started to brown, about 30 minutes. Remove the turkey from the oven and paint with the paste on all sides. Reduce the heat to 350 degrees F and return the turkey to the oven.
Add the apple cider or wine to the gizzard liquid. Begin basting the bird every 15 minutes. Let the turkey cook for 12 minutes per pound.
The turkey will turn very black by the time it is cooked.
nutrition data
877 calories, 28 grams fat, 54 grams carbohydrates, 96 grams protein per serving.
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reviews & comments
November 25, 2012
I never stuff my turkey so I made the basting liquid with all of the herbs listed for the stuffing. I also happened to have a fair amount of Pho Ga broth- I used that too... I made the mistake of not drinking while cooking. I'm certain this is what lead to the swearing. Every 15 minutes? Dear god is this bird high needs! That being said- I'd do it all over again. The results were fantastic. I cook a different recipe every year and this one was far and away the favorite even over brine and barbque year! There are no measurements- it really is a pinch and dash recipe. I used a 16lb bird and my only complaint was there wasn't enough paste to get a really solid shell. I'll do it again next year- but make sure I'm drinking while I do!
November 25, 2007
Guys - It isn't that hard. And, it was REALLY good. I will never brine again! The basting was fun. My kids loved it. And, it was no more work than any other REALLY good stuffing (recommendation: I made real - i.e., yeasted corn bread - and used that. If you don't do this, at least buy some good artesian bread for the stuffing. My bread recipe involved Grits!!) Anyway, I will never use another Turkey recipe. I did not drink the Ramos Fizz - probably should have, but my Turkey was 18 pounds and I needed at least 5 egg yolks. Anyway, GREAT recipe. P.S. For fun, I also bought an Heirloom Turkey (pricey). The whole thing was great.