SC - OT: Black Turkey

[Susan Fox-Davis]

Was very good!  I suspected a Benchley hoax, but it was very tasty, and the test
munchers reacted with as much gusto as advertised.  The changes I will make next
time include about twice as much egg yolk "paint", an additional apple and maybe
some hazelnuts in the stuffing, but that's about it.  Tegan the Dog was grateful
for the blackened skin, which we humans didn't like much, and for the played-out
gizzard.  The next time I do this will be in about two weeks.

I'm thinking that Thompson didn't count on folks like us with professional
kitchen sized bowls, perhaps?  The flavors of dry spices and other non-liquid
ingredients don't really "meld" chemically in the short amount of time given
here.  My opinion, your mileage may vary.

Selene



margali wrote:

> OK, looks like an interesting recipe, although I agree, I wouldnt go to the
> effort of getting a special turkey...unless I were to get a brace of
> turkeys this spring to raise, and then I wold have rob knack it to
> specifications.
>
> I think I would also make do with 1 big bowl, by mixing everything but the
> meat and fat in a bowl and then mixing the rest in, less stuff to wash, and
> I tend to have other things in the large mixing bowls like garlic smashed
> potatos, frittered yams, and th like.
>
> I do like the sounds of the baste and paste they use, though I typically
> use the giblets in the stuffing, I could see using tehm in the basting liquid.
>
> We will have to try this, perhaps for christmas as I have everythign for
> our normal turkey ready and dont want to expend the money to switch in
> midstream.
>   let me know how it comes out!
> margali