Thompsons Turkey Created by Morton
List of Ingredients
Ingredients List: 1 16-30 pound turkey salt, garlic, 4 eggs, 1 apple, 1 orange, 1 large can crushed pineapple, 1 lemon, 4 large onions, 6 celery stalks, 3-6 Tbl preserved ginger, 2 cans water chestnuts, 3 packages unseasoned bread crumbs, 3/4 pounds ground veal, 1/2 pounds ground pork, 1/4 pounds butter, 1 Tbl onion juice, 1 quart apple cider. Spice List: basil, bay leaf, caraway seed, celery seed, chili powder, cloves, ground coriander, mace, marjoram, dry mustard, oregano, parsley, black pepper, poultry seasoning, poppy seed, sage, savory, Tabasco, thyme, turmeric.
Recipe
Rub turkey inside and out with salt and pepper
Chop the heart, gizzard, and liver and put them, with the neck, into a stewpan with a clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. Cover this with about 5 cups of water and put on the stove to simmer. This will be the basting fluid a little later
Get a huge bowl. Throw into it one diced apple, one diced orange, a large can of crushed pineapple, the grated rind of a lemon, and three tablespoons of chopped preserved ginger (If you like ginger, double this). Add 2 cans of drained Chinese water chestnuts. Mix this altogether.
Get a second, somewhat smaller, bowl. Into this, measuring by teaspoons, put: 2 hot dry mustard 2 caraway seed 2 celery seed 2 poppy seed 1 black pepper 2 1/2 oregano 1/2 mace 1/2 turmeric 1/2 marjoram 1/2 savory 3/4 sage 3/4 thyme 1/4 basil 1/2 chili powder In the same bowl, add: 1 Tbl. poultry seasoning 4 Tbl parsley 1Tbl salt 4 headless crushed cloves 1 well crushed bay leaf 4 large chopped onions 6 good dashes Tabasco 5 crushed garlic cloves 6 large chopped celery.
Get a third bowl. Put in three packages of unseasoned bread crumbs (or two loaves of toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork, 1/4 lb. butter, and all the fat you have been able to pull out of the bird
Get a fourth bowl, an enormous one, and mix the contents of all the other bowls. Mix it well. Stuff the bird and skewer it. Put the leftover stuffing into the neck tube.
Turn your oven to 500 degrees F and get out a fifth small bowl. Make a paste consisting of those four egg yolks and 1 tsp. lemon juice.. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 Tbl onion juice, and enough flour to make a stiff paste.
When the oven is red hot, put the bird in, breast down on the rack until the bird has begin to brown all over, then take it out and paint the bird all over with paste. Put it back in and turn the oven down to 350 degrees F. Let the paste set, then pull the bird out and paint again. Keep doing this until the paste is used up. Add a quart of cider or white wine to the stuff that's been simmering on the stove, This is your basting fluid. The turkey must be basted every 15 minutes. Don't argue. Set your timer and keep it up. (When confronted with the choice "do I baste from the juice under the bird or do I baste with the juice from the pot on the stove?" make certain that the juice under the bird neither dries out and burns, nor becomes so thin that gravy is weak. When you run out of baste, use cheap red wine. This critter makes incredible gravy!
The bird should cook about 12 minutes per pound, basting every 15 minutes. Enlist the aid of your friends and family. As the bird cooks, it will first get a light brown, then a dark brown, then darker and darker. After about 2 hours the bird will be turning black. In fact, by the time it is finished, it will look as though we have ruined it. Take a fork and poke at the black cindery crust. Beneath, the bird will be a gorgeous mahogany. When you take it out, ready to carve it, you will find that you do not need a knife. You will make the gravy just like it as always done, adding the giblets and what is left of the basting fluid. The leftover fowl retains its moisture for a few days. It's work, hard work--- but it's worth it.
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