This classic recipe can be found under many names. The key is that the bird comes out of the oven looking destroyed and charred to a crisp. This makes for a good prank or conversation starter at the holiday party. As people check out the roasting turkey they will think you have lost your mind. Peel back the burned skin, however, for the juiciest, softest turkey meat you literally have ever tasted. No other cooking method will produce turkey meat like this – not frying, not brining, not bagging. I first made this in college for a family meal and was so lauded that I have repeated the feat every year since. I have brought it to family dinners, friends’ holidays, and holiday meals for many at my home.
This recipe calls for a huge bird, makes a lot of leftover stuffing, and truly takes a lot of work. You will be in the kitchen for a while before this baby goes in the oven, and every 15 mins thereafter with your trusty turkey baster. If you are brave and committed, give this turkey a try. You won’t regret it, and your dinner guests will talk about it for years to come.
- Meat: 1 turkey, 3/4 lb ground veal, 1/2 lb ground pork
- Oils/Spices: 1/4 tsp basil, 2 bay leaves, 2 tsp black pepper, 2 tsp caraway seed, 2 tsp celery seed, 1/2 tsp chili powder, 4 headless garlic cloves, 1/2 tsp ground coriander, 1/2 tsp mace, 1/2 tsp marjoram, 2 tsp hot dry mustard, 2 1/2 tsp oregano, 4 Tbsp parsley, 1 Tbsp poultry seasoning, 2 tsp poppy seed, 3/4 tsp sage, 1 Tbsp salt, 1/2 tsp savory, Tabasco, 3/4 tsp thyme, 1/2 tsp turmeric
- Dairy: 4 eggs, 1/4 lb butter
- Produce: 7 cloves of garlic, 1 apple, 1 orange, 1 lemon, 4 lrg onions, 6 celery stalks, some preserved ginger, onion juice
- Other: 1 qt apple cider, 1 lrg can crushed pineapple, 2 cans water chestnuts, 1 can unseasoned bread crumbs, cheap red wine (optional), roasting pan, baster, kitchen twine
- Preheat oven to 500.
- Rub your turkey inside and out with salt and pepper.
- Find a brave soul to chop the gross innards and put them into a large pot with the neck, 1 garlic clove, 1 bay leaf, coriander and some salt.
- Add 5 cups of water to the pot and simmer on low.
- After about an hour, add a quart of cider to the simmering basting fluid.
- Dice the apple and orange.
- Grate the lemon rind.
- Chop the preserved ginger.
- In bowl #1, combine pineapple, water chestnuts, apple, orange, lemon zest, and ginger.
- Chop onions and celery.
- Crush bay leaf and 5 garlic cloves.
- In bowl #2, combine mustard, caraway seed, celery seed, poppy seed, black pepper, oregano, mace, turmeric, marjoram, savory, sage, thyme, basil, chili powder, poultry seasoning, parsley, salt, cloves, crushed bay leaf, chopped onions, Tabasco, crushed garlic and celery.
- In bowl #3, combine breadcrumbs, veal, pork and 1/4 lb butter.
- In bowl #4, combine bowls 1-3 together and mix well.
- Stuff the bird, truss it with kitchen twine, and put it breast down directly on the rack of the red hot oven.
- In bowl #5, make a paste with four egg yolks and lemon juice.
- Add 1tsp mustard, a crushed garlic clove, onion juice and enough flour to make a stiff paste.
- When the bird is just beginning to brown all over, remove from oven and paint all over with the paste using your pastry brush. Only use enough to cover the bird once.
- Turn oven down to 350.
- Put turkey in roasting pan and return it to the oven.
- When the paste sets, remove turkey and paint again with more paste. Return to oven.
- Repeat this process until all the paste has been used.
- Once all paste has been used, and last painting has set, baste the turkey with your fluid for the first time.
- Roast bird about 15 mins for every pound of turkey, basting every 15 minutes. This is a pain but very important.
- Don’t let the juice under the turkey dry out, burn, or become thin…always baste with the stovetop fluid. If you run out, use some cheap red wine.
- Add cornstarch to the remaining basting fluid to make a gravy.
- Peel back the burnt skin to reveal turkey meat so juicy and tender it will fall right off the bone.
- Serve chunks of turkey with a scoop of the stuffing and some gravy.
- Brace yourself for a standing ovation.
Original recipe found on: European Cuisines