|Frozen turkey breast||6 Pound, thawed (1 Piece)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Boneless pork loin/Boneless pork leg||1 Pound|
|Cooked smoked ham||1 Pound|
|Sliced bacon/Side pork||1 1⁄2 Pound|
|Chicken livers||1⁄2 Pound|
|Aspic||1 Cup (16 tbs)|
Remove bones and skin from turkey breast, leaving skin intact.
Cut 1/4 of the turkey breast into thin slices; cut slices into 1/4-inch strips.
Place in shallow glass or plastic dish.
Mix wine, monosodium glutamate, 2 teaspoons salt, the cloves, nutmeg and allspice; pour over turkey strips.
Cover and refrigerate 1 hour.
Grind remaining turkey, the pork, ham and 1 pound of the bacon.
Place chicken livers, eggs and 1 tablespoon salt in blender container.
Cover and blend on high speed until smooth; stir into ground meats.
Drain turkey strips, reserving marinade.
Stir marinade into ground meat mixture.
Line 2 loaf pans, 9x5x3 inches, with aluminum foil, leaving about 3 inches overhanging sides.
Line pans with turkey skin if desired.
Place remaining bacon slices across bottoms and up sides of pans, letting slices overhang edges of pans.
Pack 1/2 of the ground meat mixture (about 3 1/2 cups) in each pan.
Place half the turkey strips on mixture in each pan.
Cover each with half the remaining ground meat mixture; fold bacon over top.
Place loaf pans in large shallow pan; pour very hot water (1 to 2 inches) into pan.
Cook uncovered in 425° oven 2 hours.
Remove pans from hot water; fold foil over top.
Place weights on terrine.
Press down firmly for 2 minutes.
Leave weights on pans; refrigerate loaves in pans.
Prepare Wine Aspic.
Remove terrine from pans by grasping ends of aluminum foil; remove foil.
Place terrine on platter; cut into thin slices.
Cut slices into halves if desired.
Cut aspic into tiny squares; place around terrine.