Method

Combine 1 quart water with 1/2 cup vinegar. Rinse turkey in vinegar mixture, drain well and soak in remaining quart water mixed with lemon juice. Drain well and pat dry.   Loosen skin over turkey breast with fingers, starting at neck opening and moving toward tail. Be careful not to tear skin. Rub salt into turkey cavity, over skin and between skin and flesh. Put softened butter under skin covering breast.

Combine garlic, pepper, oregano, poultry seasoning and olive oil in bowl. Place turkey in non-reactive container. Rub skin all over with garlic marinade and dribble with remaining 2 tablespoons vinegar.  Cover and refrigerate overnight.

When ready to cook, remove bird from refrigerator 1 hour before roasting. Just  before roasting, stuff bird partly through neck opening with Stuffing. Sew shut with cotton thread or secure with skewers. Stuff bird through tail 3/4 full to allow for expansion. Sew or skewer shut.   Truss bird. Rub turkey all over with oil or melted butter. Place  turkey breast-side down on rack in roasting pan. Pour stock and chopped onion into pan.  Roast turkey at 325 degrees, basting often, until nicely browned and thermometer inserted into deepest part of thigh reads 155 degrees, about 15 minutes per pound. Halfway through, turn bird over and continue roasting. Remove from oven and let stand 30 minutes before carving.

Picadillo Stuffing

Heat oil in large skillet over medium-high heat. Put in pork and brown slightly. Season with salt. Remove to separate bowl and set aside.   

Discard all but 1 tablespoon browning oil. With heat set on medium-low, put in onion and cook for 5 minutes just to soften.  Do not brown.

Put in olives, capers, pimientos and their liquid and cook 5 minutes.   Add raisins and reserved pork. Cook, uncovered, 15 minutes, stirring occasionally.

Remove pan from heat. Stir in applesauce and eggs. Mix well. Stuffing can be made day ahead as long as you refrigerate or freeze if not using immediately. Do not stuff turkey until just before roasting.

Makes 12 to 15 servings.

Contributor: Pat Ciesla

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