Just a quick report on the Black Turkey (see link or previous posting for more information.)
It really is the only way to make a turkey. I cannot describe the depth of flavor added by preparing the bird in this way.
The stuffing is incredible, the gravy is sweet and succulent, all in all an experience I would highly reccomend anyone try.
A few tips however,
If you use the recipe link, some things to keep in mind....
1. If you are using the link below as you guide (it has been printed elsewhere), consider not getting drunk while making the turkey. It's a lot of work and I'm not sure the drinking helps. I think Arnold Schwarteneggar said it best when he said, "You should not drink and bake" (or roast)
2. You will only need to one package of stuffing. I wound up making my own croutons, but apparently, packages of breadcrumbs were much smaller in 1963.
3. You will need a lot of basting fluid. Basting every 15 minutes for 5 hours is a lot of fluid. I would up using the stuff in the recipe, plus some white wine, Apple juice and red wine. It was amazing how much fluid this thing took up.
4. Mixing the dry spices beforehand is a good idea. Also, timing and prep are essential. Keep everything ready to go. Cooking this can create a lot of chaos.
Other than that, keep in mind that it is a lot of work... but I can tell you with absolute certainty that it is the only way to cook a turkey. I plan to do it as often as my wife permits me to. Making this