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TURKEY: Heat the oven to 500 degrees.
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Place a 15- by 10 1/4-inch roasting rack in a heavy 16- by 13-inch roasting pan; alternatively, use two large disposable aluminum roasting pans set inside one another for added strength.
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Stuff the turkey with the stuffing (recipe follows).
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Using a trussing needle and butcher's string, sew the sides of the body cavity together, stitching from side to side, to enclose the stuffing.
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To truss the turkey, tuck wings under body.
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Tuck neck flap under body to secure; then center a 3-foot length of butcher's string over the neck flap.
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Bring the string ends of the string under wings, over drumsticks, wrap each end around a drumstick, pull drumsticks together, and tie the ends of the string into a bow.
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Brush the turkey breast with melted butter.
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Place the turkey breast-side down on the rack, and brush with remaining melted butter.
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Place breast-side down in the oven, and roast till brown all over, about 30 min.
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Remove the turkey from the oven, and reduce temperature to 325 degrees.
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While the oven cools, brush the warm turkey with the paste, and allow it to set till dry, 5 to 7 min; turn it over on the rack, and brush the breast side with paste.
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Place the coated turkey in the oven.
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Using a turkey baster, baste with basting liquid.
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Continue basting the turkey every 15 min with basting liquid throughout the roasting process, about 7 hrs (allowing about 20 min per lb.).
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Results yield a turkey with a dark, black coating over the skin that can be removed with tweezers before serving to reveal succulent moist skin and meat.
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(Serves 18 to 20)
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STUFFING: Heat the butter in a large saute/fry pan over medium heat.
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Saute/fry veal, pork, and beef till brown and thoroughly cooked, about 5 min.
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Remove from the heat, and mix with the bread crumbs in a large mixing bowl.
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In another large bowl, combine apple, orange, pineapple, lemon zest, water chestnuts, and ginger.
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Then add in to the meat and breadcrumbs.
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Combine mustard, caraway seed, celery seed, oregano, bay leave, mace, parsley, turmeric, onions, celery, marjoram, summer savory, and poultry seasoning in a small bowl.
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Add in to the large bowl containing the fruit-meat-breadcrumb mix.
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Using your hands, combine all the ingredients well achieving a consistent soft, moist texture throughout.
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Use immediately to stuff the turkey; the stuffing can be made a day in advance, if kept covered and refrigerated.
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Makes 18 to 20 c. (sufficient for an 18 to 22 lb.
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turkey).
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GLAZING PASTE: Combine all of the ingredients in a small bowl, till you have the consistency of a light paste; add in additional flour if necessary.
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(Makes 1/4 c.).
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BASTING LIQUID: In a medium sauce pan, combine gizzard, neck, heart, bay leaf, paprika, coriander, salt, and pepper with 4 c. water.
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Bring to a simmer, and continue to simmer till the turkey pcs are cooked through, about 20 to 25 min.
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Add in apple cider, stir, and remove from heat.
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If you run out of basting liquid, you may use apple cider or possibly the roasting juices that accumulate in the roasting pan.
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(Makes 6 c.).
