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 BBS: The GWE BBS [ASV/CIN]
Date: 02-21-93 (15:14)             Number: 22
From: TRADE*MASTER #1 @3056*1      Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Turkey                         Conf: (37) Home Cooki
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    1 turkey, 12 to 14 pounds

 _marinade_
3-1/2 cup sour orange juice
  1/2 cup vinegar
   12 cloves of garlic, crushed
    1 tsp cumin
      pepper to taste
  1/4 tsp bayleaf, powdered
    2 tbsp oregano, powdered
    2 tbsp salt

 _stuffing_
  1/2 pound ground turkey
  1/2 pound ground veal
  1/2 pound ground ham
    1 pound chopped chestnuts
    1 cup chopped celery
    2 cups bread cumbs
  1/2 cup dry white wine
  3/4 cups raisins
    1 cup finely chopped onion
    3 cloves crushed garlic
  3/4 cup cream
  3/4 cup chicken broth
  1/4 cup butter
    2 tbsp salt
    1 tsp pepper

The evening before, strain the sour orange juice. Crush the
garlic and mix with the remaining marinade ingredients.
Refrigerate while you do the next steps.

Melt butter in a large skillet and sautee the onion, garlic
and celery. When those ingredients turn transparent, add
the meats and cook until they lose all pinkness.
Refrigerate until just before stuffing the turkey (a few
minutes before putting it in the oven).

Wash and drain turkey well. Dry with paper towels. Add 1/3
of marinade inside and out and put in the refrigerator at
least 12 hours, turning once in a while so the marinade is
evenly distributed.

Moments before roasting, set the oven to 300 or 325
degrees. Stuff the turkey with the stuffing prepared the
evening before. Close the bird by inserting the legs in
the rear cavity flap.

Prepare a mix of one third the marinade and an equal amount
of oil and spread on the outside.

Cover bird loosely with aluminum and place in the oven,
breast side down and start cooking. Brush on with the
remaining third of the marinade every 1/2 hour. Turn
breast side up about midway. Remove the aluminum foil when
an hour or so remain of cooking, basting it.

When it looks ready, pinch the skin and press. If the
juices look clear, the bird is done, if not, continue
cooking. After removing from the oven, let it rest for
half an hour.

For the gravy, strain the cooking juices and serve on a
gravy boat for everyone to take as they wish.

It is important not to cut or pierce the skin before or
during cooking or the meat will end up dry.

Translated from the _Gusto_ section of the "El Nuevo Herald"