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
1/2 pounds ground pork
1/4 pound butter
1 quart apple cider
1/4 teaspoon sage and basil
2 large bay leaves
2 teaspoon caraway seed
2 teaspoon celery seed
1/2 teaspoon chili powder
4 cloves
1/2 tsp ground coriander
1/2 teaspoon mace
1/2 teaspoon marjoram
2 teaspoon dry mustard
2 1/2 teaspoon oregano
4 Tbsp. parsley
pepper, black
1 Tbsp. poultry seasoning
2 teaspoon poppy seed
3/4 teaspoon sage
1/2 teaspoon savory
Tabasco
3/4 teaspoon sage thyme
1/2 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
1/2 mace
1/2 turmeric
1/2 marjoram
1/2 savory
3/4 sage
3/4 thyme
1/4 basil
1/2 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.

Cruise - Yummy!!!!!
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http://www.poppyseed.org


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