Everyone keeps asking for it, so I'm posting it.
Enjoy!


Black Lacquered Turkey
(c)2002 Martha Stewart Living Omnimedia, Inc. All Rights Reserved
Show: From Martha's Kitchen**Episode: Black Turkey with Jane Heller

*Recipe Summary

Prep Time:*45 minutes
Cook Time:*7 hours 30 minutes

Yield:*18 to 20 servings

1 (18 to 22 pound) turkey
1 recipe Stuffing, recipe follows
1/4 pound (1 stick) unsalted butter, melted
1 recipe Glazing Paste, recipe follows
1 recipe Basting Liquid, recipe follows

Heat the oven to 500 degrees F. Place a 15 by 10 1/4-inch roasting
rack in a heavy 16 by 13-inch roasting pan; alternatively, use 2 large
disposable aluminum roasting pans set inside one another for added
strength. Stuff the turkey with the stuffing. 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. To truss the
turkey, tuck wings under body. Tuck neck flap under body to secure;
then center a 3 foot length of butcher's string over the neck flap.
Bring the string ends of the string under wings, over drumsticks, wrap
each end around a drumstick, pull drumsticks together, and tie then
ends of the string into a bow. (The bow makes it easier to remove the
trussing string after roasting.) Brush the turkey breast with melted
butter. Place the turkey, breast side down, on the rack, and brush
with remaining melted butter. Place breast side down in the oven, and
roast until brown all over, about 30 minutes. Remove the turkey from
the oven, and reduce temperature to 325 degrees F. While the oven
cools, brush the hot turkey with the paste, and allow it to set until
dry, 5 to 7 minutes; turn it over on the rack, and brush the breast
side with paste. Place the coated turkey in the oven. Using a turkey
baster, baste with basting liquid. Continue basting the turkey every
15 minutes with basting liquid throughout the roasting process, about
7 hours (allowing about 20 minutes per pound). 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.

Stuffing:
1/4 pound unsalted butter
3/4 pound ground veal
1/2 pound ground pork
1/4 pound ground beef
2 (16-ounce) packages bread crumbs or stuffing mix
1 large apple, peeled and diced
1 large orange, peeled and diced
1 (20-ounce) can crushed pineapple, drained
1/2 lemon, zested, about 1 teaspoon
1 (5-ounce) can water chestnuts, drained and coarsely chopped
3 tablespoons preserved ginger, chopped
3 teaspoons mustard powder
2 teaspoons caraway seeds
3 teaspoons celery seeds
2 1/2 teaspoons oregano
1 bay leaf, crushed
1/2 teaspoon mace
4 tablespoons parsley, chopped
1/2 teaspoon turmeric
3 medium onions, chopped
6 large celery stalks, chopped
1/2 teaspoon dried marjoram
1/2 teaspoon summer savory
1 tablespoon poultry seasoning

Melt the butter in a large saute pan over medium heat. Saute veal,
pork, and beef until brown and thoroughly cooked, about 5 minutes.
Remove from the heat, and mix with the bread crumbs in a large mixing
bowl. In another large bowl, combine apple, orange, pineapple, lemon
zest, water chestnuts, and ginger. Add to the meat and bread crumbs.
Combine mustard powder, caraway seed, celery seed, oregano, bay leaf,
mace, parsley, turmeric, onions, celery, marjoram, summer savory, and
poultry seasoning in a small bowl. Add to the large bowl containing
the fruit-meat-bread crumb mixture. Using your hands, combine all the
ingredients until achieving a consistent soft, moist texture. Use
immediately to stuff the turkey; the stuffing can be made a day in
advance, if covered, and refrigerated. Yield: 18 to 20 cups (enough
for an 18 to 22 pound turkey)

Glazing Paste:
2 egg yolks
1 teaspoon mustard powder
1 clove garlic, minced
1/2 teaspoon salt
Pinch cayenne pepper
1 tablespoon grated onion
1 teaspoon lemon juice
1 tablespoon all-purpose flour, more if needed

Combine all of the ingredients in a small bowl, until you have the
consistency of a light paste; add additional flour if necessary.
Yield: 1/4 cup

Basting Liquid:
1 turkey gizzard, chopped
1 turkey neck, chopped
1 turkey heart, chopped
1 bay leaf
1 teaspoon paprika
1/2 teaspoon coriander
1 clove garlic
Coarse salt and freshly ground pepper
1 cup apple cider

In a medium saucepan, combine gizzard, neck, heart, bay leaf, paprika,
coriander, garlic, salt, and pepper with 4 cups water. Bring to a
simmer, and continue to simmer until the turkey pieces are cooked
through, about 20 to 25 minutes. Add apple cider, stir, and remove
from heat. Using a turkey baster, baste the turkey with the liquid
every 15 minutes according to Step 4 of the Black-Lacquered Turkey
recipe. If you run out of basting liquid, you may use apple cider or
the roasting juices that accumulate in the roasting pan.
Yield: 6 cups

Pulled from a Public website.
http://www.foodnetwork.com/food/reci..._20720,00.html