Roast turkey with browning paint, smeared with caviar

Stuff butter under the turkey skin until packed to capacity.

Roast at 350F upside down for one hour, so the dark meat gets more heat and the breast less.

Mix the molasses, dark soy sauce, bourbon, black walnut bitters and browning sauce into a browning paint.

Clean off the weeping juices and coagulated proteins and return the turkey on a rack for air circulation.

Roast about another hour, until the white meat nears 150F.

Brush the browning liquid thoroughly all over, return to the oven 10 minutes to set, then give a second coat.

Rest 30 minutes before carving so the muscle fibers relax and the juices stay in.

Note: the paint did not set, stained the fingers, made the skin soft and chewy and tasted awful; a couple tablespoons of dark soy sauce in a basting liquid is the suggested alternative for color.

Smear caviar onto a piece of turkey by hand.