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Black Turkey

Make Black Turkey at home with Water Chestnuts, Unseasoned Bread Crumbs, and Ground Pork. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 can
• 3 pkg
• 1/2 lb

Method (preview)

1. 1

   "Not as a Stranger" and other books.

2. 2

   Also, he should leave all the fat on the bird.

3. 3

   Have a good sip! (Add 1 dash of Orange Flower Water to the drink, not the egg yolks)

4. 4

   Get a huge bowl.

5. 5

   Add 2 cans of drained Chinese water chestnuts.

6. 6

   Mix this altogether, and have another sip of your drink. Get a second, somewhat smaller, bowl. Into this, measuring by teaspoons, put

7. 7

   In the same bowl, add

8. 8

   Make a paste consisting of those four egg yolks and lemon juice left from the Ramos Fizz.

9. 9

   Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 Tbl onion juice, and enough flour to make a stiff paste.

10. 10

    When the oven is red hot, put the bird in, breast down on the rack.

11. 11

    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.

12. 12

    Keep doing this until the paste is used up.

13. 13

    Add a quart of cider or white wine to the stuff that's been simmering on the stove, This is your basting fluid.

14. 14

    The turkey must be basted every 15 minutes.

15. 15

    Don't argue.

16. 16

    Set your timer and keep it up. (When confronted with the choice "do I baste from the juice under the bird or do I baste 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.

17. 17

    When you run out of baste, use cheap red wine.

18. 18

    Enlist the aid of your friends and family.