New Year's Turkey
Photo: Tina Cornett; Styling: Leslie Byars Simpson
- 1 (10- to 12-pound) turkey
- 2 tablespoons salt
- 1 tablespoon pepper
- 1/3 cup balsamic vinegar
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2/3 cup butter or margarine
- 1 1/2 cups chopped onion, divided
- 1 pound ground veal
- 1/2 pound ground boiled ham
- 6 white bread slices
- 1 cup milk
- 1 large egg, lightly beaten
- 1 cup chopped apple
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup minced fresh parsley
- 1 1/2 cups sweet vermouth
- 1/2 cup honey
- Garnishes: fresh parsley sprigs, kumquat leaves, kumquats
- Remove giblets and neck from turkey, and reserve for another use. Rinse turkey with cold water, and pat dry.
- Place turkey in a shallow dish. Stir together 2 tablespoons salt and next 4 ingredients; pour over turkey. Cover and chill at least 6 hours.
- Melt butter in a large skillet; add 1/2 cup onion, and saute until tender. Add veal and ham; cook over medium heat, stirring often, 5 minutes. Remove from heat.
- Remove crusts from bread, and discard; crumble bread. Combine breadcrumbs, milk, and egg in a large bowl; stir in apple and next 6 ingredients. Stir in onion mixture.
- Remove turkey from refrigerator, and brush cavity with oil mixture. Spoon stuffing into cavity; truss turkey using string. Lift wingtips up and over back, and tuck them under bird. Place turkey, breast side up, into a large roasting pan.
- Cover turkey with aluminum foil, and bake at 400° for 30 minutes. Reduce heat to 350°, and bake 2 hours, basting occasionally with pan drippings.
- Process remaining 1 cup onion, vermouth, and honey in a blender until smooth. Pour mixture over turkey, and bake 1 more hour or until meat thermometer inserted into turkey thigh reaches 180° and stuffing reaches 165°.
- Broil (with electric oven door partially open) until golden. Garnish, if desired.
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