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pieczony indyk (roast turkey), mark's

Recipe by
Megan Stewart
Middletown, OH

Mark's original Polish family recipe for Turkey, and the stuffing. I omitted the part about the turkey being "freshly stolen", although it does make me laugh. I have my version of his stuffing posted separately in JAP. I really enjoy making it, and everyone seems to like eating it! :)

yield 12 serving(s)
method Bake

Ingredients For pieczony indyk (roast turkey), mark's

  • 1
    tom turkey, 14-16 pounds
  • 2 Tbsp
  • 1/2 c
    butter, unsalted
  • 1
    whole turkey liver, finely chopped
  • 6 slice
    white or oat bread, soak in milk, squeeze
  • 2 Tbsp
    butter, melted
  • 3
    eggs, separated
  • 1/2 c
  • 3 Tbsp
    almonds, peeled, finely sliced
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 tsp
    brown sugar
  • 1 c
  • milk, whole, as needed

How To Make pieczony indyk (roast turkey), mark's

  • 1
    Sprinkle the turkey with salt, rub with butter Chop the liver VERY finely. Stuffing: Mix the bread with liver, butter, egg yolks, raisins, almonds, and spices. Beat the egg whites until stiff. Add to the stuffing alternately with bread crumbs. Add milk if needed. The resulting stuffing should have a somewhat creamy consistency. Stuff the neck and body cavities. Close with skewers. Place the bird in an oven preheated to 450F Reduce heat to 350F. Roast 25 minutes per pound.
  • 2
    Notes: My feeling is that you never have quite enough stuffing with this recipe. Adequate, but it's not going to hurt to increase the proportions a little and have some extra.

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