How to Make a Blackened Turkey

This recipe is ingredient-intensive, but it has its fans. Serves 15-20.

Difficulty: Challenging

Instructions

Things You'll Need:

• 1 16 to 30 lb. turkey
• 1 diced apple
• 1/4 tsp. basil
• 2 bay leaves divided
• 1 tsp. black pepper
• 2 loaves bread toasted and made into bread crumbs
• 1/4 lb. butter
• 2 tsp. caraway seed
• 6 stalks chopped celery
• 2 tsp. celery seed
• 1/2 tsp. chili powder
• 4 crushed cloves
• 1 large can crushed pineapple
• 3 tsp. hot dry mustard (divided)
• 4 egg yolks
• 7 garlic cloves (divided)
• 3 tbsp. chopped preserved ginger
• 1/2 tsp. ground coriander
• grated rind of 1 lemon
• 1 tsp. fresh lemon juice
• 1/2 tsp. mace
• 1/2 tsp. marjoram
• 4 chopped onions
• 1 tbsp. onion juice
• 1 diced orange
• 2 1/2 tsp. oregano
• 4 tbsp. parsley
• 2 tsp. poppy seed
• 1/2 lb. ground pork
• 1 tbsp. poultry seasoning
• red wine as needed
• 3/4 tsp. sage
• 1/2 tsp. savory
• 6 dashes Tabasco sauce
• 3/4 tsp. thyme
• 1/2 tsp. turmeric
• 3/4 lb. ground veal
• 5 c. water
• 2 small cans water chestnuts
• 1 quart white wine
• all-purpose flour as needed
• Skewers
• Groceries
• Red Wines As Needed
• Meat Thermometers
• Mixing Bowls
• Pastry Brushes
• Roasting Pans
• Roasting Racks
• Saucepans
• Turkey Basters
• Saucepans
• Mixing bowls

1. Rub the bird inside and out with salt and pepper. Set aside.

2. Chop the heart, gizzard and liver and put in a saucepan along with the neck. Add one clove garlic, one bay leaf, coriander and salt to taste. Cover with 5 c. water and bring to a simmer.

3. Put apple, orange, pineapple, lemon rind, preserved ginger and water chestnuts in a large bowl. Mix well and set aside.

4. Combine mustard, caraway, celery seed, poppy seed, black pepper, oregano, mace, turmeric, marjoram, savory, sage, thyme, basil and chili powder in a small bowl. Add poultry seasoning, parsley, 1 tbsp. salt, 5 cloves garlic (crushed), 1 bay leaf (crushed), onions, Tabasco, cloves and celery. Mix well and set aside.

5. Combine bread crumbs, veal, pork and butter in a very large third bowl. Add contents of other two bowls and mix well.

6. Stuff the bird with the mixture and skewer the vents of the turkey to close.

7. Preheat oven to 500 degrees F.

8. Take any unused stuffing and spread in a shallow layer in a large, shallow, buttered baking dish. Moisten with 1 c. stock, cover with foil, and bake in a 350 degree F oven for 45 minutes, or until the meat is cooked through.

9. Combine egg yolks and lemon juice in a fourth bowl. Add 1 tsp. mustard, one clove garlic (crushed), onion juice and enough flour to make a stiff paste.

10. Place the bird breast side down on a roasting rack.

11. Roast bird until it has begun to brown all over.

12. Remove bird from oven and use a basting brush to paint the bird with the paste mixture.

13. Return the bird to the oven; reduce oven temperature to 350 degrees F and roast until paste sets (about six to eight minutes).

14. Remove bird and paint again with paste. Repeat this process until all the paste is used.

15. Add the white wine to the pot that is simmering on the stove. Baste turkey with simmering mixture every 15 minutes.

16. Roast bird until a meat thermometer registers 175 to 180 degrees when plunged into the thickest part of the turkey thigh.

17. Remove turkey from oven and let rest 10 minutes.

18. Remove stuffing from bird. Make certain the meat is cooked through.

19. Carve turkey and serve with stuffing.

Tips & Warnings

• The turkey will turn black after about two hours. Don't worry. Beneath the black, cinder crust will be juicy meat.
• Cook the turkey 12 minutes per pound.
• If you run out of basting liquid, substitute red wine.

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