*  Exported from  MasterCook  *
 
                          PORTUGUESE ROAST TURKEY
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    (10-lb) fresh turkey
    2       lb           Coarse (kosher) salt
      1/4   lb           Unsalted butter
    3       tb           Olive oil
    2       lg           Garlic cloves
                         - peeled and minced
    1       lb           French or Italian bread
      1/2   ts           Salt
      1/2   ts           Freshly ground black pepper
    3 1/2   c            Chicken stock
    2       lg           Egg yolks
 
   REMOVE THE GIBLETS from the turkey for another use.
   Fill the neck and body cavities of the turkey with
   coarse salt, then rub the skin well all over with
   salt. Place the turkey and remaining coarse salt in a
   large deep kettle, adding enough cold water to just
   cover the bird. Set in a cool spot for 3 to 4 hours.
   
   TO PREPARE THE STUFFING: Put the butter and olive oil
   in a large heavy saute pan, or better yet, a kettle,
   and place it over moderate heat. When the butter is
   melted, add the garlic and cook for 3-5 minutes until
   limp. Meanwhile, tear the bread into small chunks. Add
   the bread and the fine salt and pepper and toss well.
   Pour in the chicken stock and beat hard with a wooden
   spoon until the mixture is pastelike. Turn the heat to
   its lowest point, cover the kettle and steam 15-to-20
   minutes until the bread absorbs all the liquid. Add
   the egg yolks to the stuffing mixture and beat hard
   until smooth. Remove from the heat and reserve.
   Preheat oven to 400F. Drain the turkey and rinse
   several times in cool water so that all traces of salt
   are gone. Place the bird on the counter with the neck
   cavity facing you. With your hands, begin working the
   skin free from the breast. Proceed gently, taking care
   not to tear the skin. It’s slow going at first, but
   once you begin to free the skin, the job goes quickly.
   Loosen it all the way down the bird to within about 1
   inch of the tail end, down both sides. With your
   hands, push the stuffing bit by bit far down under the
   skin and continue, packing it in lightly, until the
   breast is covered with about a 1-inch layer. Next fill
   the neck cavity, skewer the neck skin flat against the
   back to enclose, and truss the bird. Place the turkey
   breast-side up in a large shallow roasting pan without
   a rack and roast uncovered for about 2 1/2 hours. Do
   not baste. When the bird is richly browned and a leg
   moves easily in the hip joint, remove from the oven.
   Let stand, uncovered, 20 minutes. Drain drippings into
   a sauce boat and keep warm. Remove trussing string and
   skewers and serve at once on a warmed platter.
  
 
 
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