Scot's Way With Turkey

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 -10 lbs young turkey
• 12 large prunes or 18 medium prunes
• 1/4 cup whiskey
• 2 cups strong hot black tea
• 1 medium onion, chopped fine
• 1 lb ground lamb
• 1 egg
• 1 piece mace, broken into small pieces
• salt and pepper
• 12 -18 walnuts, shelled
• 1/2 cup heather honey (or any other type)

Recipe

• 1 wash turkey inside and out with a cloth generously soaked in whiskey.
• 2 cover and refrigerate overnight.
• 3 place prunes in a glass jar, pour the whiskey and hot tea on top.
• 4 cover and keep overnight on kitchen counter to plump up prunes and facilitate removing the stones.
• 5 the next day, place in a bowl, onion, lamb, egg and mace.
• 6 stir until well mixed.
• 7 salt and pepper.
• 8 remove stones from prunes, replacing each with a walnut.
• 9 (place honey in a bowl of hot water to soften it) dip each prune in honey and add prunes to stuffing.
• 10 pack this mixture into the turkey, tie the legs and wrap the whole turkey in a double thickness of heavy-duty foil.
• 11 (in scotland, they wrap it in a heavy linen soaked in whiskey, however, it is then much more difficult to handle and the results are similar.) before closing foil, pour the 1/4 cup whiskey over the turkey.
• 12 place the roasting pan in a preheated 350 f.
• 13 oven.
• 14 roast 1 1/2 hours, then open top of package.
• 15 check on cooking and baste the turkey with the beautifully perfumed juices in the bottom.
• 16 pour over any remaining honey.
• 17 do not reclose the foil.
• 18 it may take another 20 to 30 minutes to brown the top and to finish cooking.
• 19 make a plain gravy using a giblet bouillon as liquid, or make a giblet gravy.
• 20 serves 8 to 10.
• 21 madame benoit's world of food.