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 cans water chestnuts 1 Tbsp. flour 3
packages unseasoned bread crumbs
3/4 pounds ground veal
4/2 pounds ground pork
5/4 pound butter 1 quart apple cider
6/4 teaspoon sage and basil 2 large bay leaves 2 teaspoon caraway seed 2 teaspoon celery seed
7/2 teaspoon chili powder 4 cloves
8/2 tsp ground coriander
9/2 teaspoon mace
10/2 teaspoon marjoram 2 teaspoon dry mustard 2 1/2 teaspoon oregano 4 Tbsp. parsley pepper, black 1
Tbsp. poultry seasoning 2 teaspoon poppy seed
11/4 teaspoon sage
12/2 teaspoon savory Tabasco
13/4 teaspoon sage thyme
14/2 teaspoon 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
15/2 mace
16/2 turmeric
17/2 marjoram
18/2 savory
19/4 sage
20/4 thyme
21/4 basil
22/2 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.
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