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1
Wash turkey inside and out with a cloth generously soaked in whiskey.
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2
Cover and refrigerate overnight.
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3
Place prunes in a glass jar, pour the whiskey and hot tea on top.
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4
Cover and keep overnight on kitchen counter to plump up prunes and facilitate removing the stones.
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5
The next day, place in a bowl, onion, pork, egg and mace.
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6
Stir until well mixed.
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7
Salt and pepper.
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8
Remove stones from prunes, replacing each with a walnut.
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9
(Place honey in a bowl of hot water to soften it) dip each prune in honey and add prunes to stuffing.
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10
Pack this mixture into the turkey, tie the legs and wrap the whole turkey in a double thickness of heavy-duty foil.
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11
(In Scotland, they wrap it in a heavy linen soaked in whiskey, however, it is then much more difficult to handle and the results are similar.)
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12
Before closing foil, pour the 1/4 cup whiskey over the turkey.
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13
Place the roasting pan in a preheated 350 F.
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14
oven.
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15
Roast 1 1/2 hours, then open top of package.
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16
Check on cooking and baste the turkey with the beautifully perfumed juices in the bottom.
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17
Pour over any remaining honey.
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18
Do not reclose the foil.
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19
It may take another 20 to 30 minutes to brown the top and to finish cooking.
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20
Make a plain gravy using a giblet bouillon as liquid, or make a giblet gravy.
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21
Madame Benoit's World of Food.
