Title: Black-lacquered turkey with jane pt 2
 Categories: Poultry, Stuffing, Turkey
      Yield: 20 Servings
 
           See part 1
 
  4. 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:
  
  1. 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.
  
  2. In another large bowl, combine apple, orange, pineapple, lemon
  zest, water chestnuts, and ginger. Then add to the meat and
  breadcrumbs.
  
  3. 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.
  
  4. 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:
  
  1. 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.
  
  2. 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