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Turkey, Roasted w/Potato Latke Stuffing (M)
Source: Recipe from Peter Kelly, chef-owner of Xavier's restaurants, Restaurant X and Bully Boy Bar, and Steve Gold of Murray's Chicken in South Fallsburg, N.Y. This appeared in the San Jose Mercury News, 11-27-02
Serves: 10

turkey 12 to 14 lbs.
1 gallon water
1-1/2 cups sugar
1-1/2 cups kosher salt
3 ounces dark soy sauce
4 tbsp. black peppercorns
4 ounces peeled fresh ginger, sliced 1/4" thick
6 pieces star anise
6 bay leaves
4 tbsp. vegetable oil

Potato Latkes:
4 large unpeeled washed potatoes (about 1 lb.)
2 small onions
2 eggs, extra large
1 pinch kosher salt
4 tbsp. self-rising cake flour
Corn oil for frying

Preheat oven to 550°F.

In a large pot or plastic container (large enough to submerge whole turkey) combine water, sugar, salt, soy sauce, peppercorns, ginger, star anise, and bay leaves. Stir to dissolve sugar and salt. Remove giblets from turkey's cavity. Submerge turkey in brine and allow turkey to brine overnight in refrigerator (up to 24 hours).

Make Potato Latkes:
Shred potatoes and onions in a food processor; place into a large mixing bowl and mix by hand. Put shredded potato-onion mixture into bowl of food processor fitted with metal blade. Add eggs and salt, then pulse just to blend. Return mixture to mixing bowl. Sprinkle flour over top, then stir to mix. (Self-rising flour has baking powder added and gives latkes a little lift.) The mixture should have consistency of loosely cooked oatmeal.

Pour corn oil into a large skillet to depth of about 1/2", then heat over medium-high heat. Pour in enough mix to make a 3" diameter pancake. Cook pancakes until deep golden brown, about 3 to 4 minutes per side. Drain on paper towels. Latkes may be prepared one day ahead.

Remove turkey from brine; rinse inside and out under cold running water. Pat dry with paper towels. Place turkey in roasting pan; stuff cavity loosely with potato latkes (once cool, cut latkes into crouton-size pieces to stuff turkey). Secure legs of turkey by tying together with kitchen string. Rub outside of turkey with vegetable oil.

Place roasting pan with turkey in preheated oven and roast 30 minutes. Lower oven temperature to 375°F and continue roasting about 2 hours, basting every 20 minutes. When an instant-read thermometer inserted into body cavity/stuffing registers 165°F (fleshy part of thigh will be about 180°F; do not touch the bone), remove turkey from oven.

Allow turkey to rest 30 minutes. Carve turkey and spoon latke stuffing around platter.

Poster's Notes:
The San Jose (CA) Mercury printed this unusual (to say the least) recipe that is appropriate for both Thanksgiving and Hanukkah. I haven't tried it, but I thought folks on this board would like to see it. I think I just might try it some time soon.

If you buy a kosher turkey you can forgo the brining step since they're already brined.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A