Recipe: Thompson's Turkey

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* Exported from MasterCook *

Thompson's Turkey

Recipe By : David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Poultry
Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Turkey - (18 to 22 lbs) -- giblets and fat
removed and reserved, rinsed, patted dry
Oil -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste
=== FOR THE GRAVY ===
Giblets (neck, liver and heart)
4 cups Water
1 Bay leaf
1 teaspoon Paprika
1/2 teaspoon Ground coriander
1 Garlic clove
Salt -- to taste
=== FOR THE DRESSING ===
== Bowl # 1 ==
1 Apple -- peeled, cored,
and diced
1 Orange -- peeled, diced
1 can Crushed pineapple - (20 oz)
Grated rind of 1/2 lemon
1 can Water chestnuts - (10 oz) -- drained
3 tablespoons Chopped preserved ginger
== Bowl # 2 ==
2 teaspoons Colman's mustard
2 teaspoons Caraway seed
1 tablespoon Celery seed
2 teaspoons Poppy seed
2 1/2 tablespoons Minced fresh oregano leaves
1 large Bay leaf -- crushed
1 teaspoon Freshly-ground black pepper
1/2 teaspoon Mace
1/4 cup Minced parsley
4 Garlic cloves -- minced
4 Whole cloves -- minus the heads,
well chopped
1/2 teaspoon Turmeric
4 large Onions -- medium chopped
6 Celery stalks -- medium chopped
1 tablespoon Minced fresh marjoram leaves
1 1/2 teaspoons Fresh savory, preferably summer
1 tablespoon Minced fresh thyme leaves
1 tablespoon Minced fresh sage leaves
1 teaspoon Salt
== Bowl # 3 ==
1 1/2 pounds Fresh bread crumbs
3/4 pound Ground veal
1/4 pound Ground fresh pork
1/4 pound Butter
=== FOR THE PASTE ===
12 Egg yolks
2 tablespoons Colman's mustard
6 Garlic cloves -- minced
6 tablespoons Onion juice
1 tablespoon Salt
3/4 teaspoon Cayenne pepper -- or to taste
2 tablespoons Lemon juice
1 cup Sifted all-purpose flour
(or enough to make a paste)
3 cups Cider
1 cup Water

Preheat oven to 500 degrees or as high as it will go -- for at least 1 hour.
Chop fine the reserved turkey fat. In a small saucepan set over moderate heat combine the reserved fat with 1/2 cup of the water, bring to a boil and simmer until all the water has evaporated and only clear fat and small pieces of solid remain. Reserve fat for stuffing.
Season the inside of the turkey with salt and pepper. Rub the skin all over with the oil and season with salt and pepper.
Make the gravy: In a saucepan set over moderate heat combine ingredients for the gravy, bring to a boil and simmer while preparing the dressing.
Make the dressing: Prepare and combine ingredients in bowl no. 1; prepare and combine ingredients from bowl no. 2; and prepare and combine ingredients from bowl no. 3. In a large bowl combine ingredients from all three bowls. Mix it well. "Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it enough so that it isn't any longer a doughy mass."
Loosely stuff the turkey. Stuff the neck cavity and sew closed the openings. Tie legs together.
Make the paste: Combine all ingredients for paste in a bowl, adding enough flour to form a thick paste.
Arrange turkey breast-side down on a rack wrapped in foil sitting in a shallow roasting pan. Brush foil with oil.
Put the turkey in the oven and roast it for 15 minutes, or until browned. Turn it breast-side up and roast for 15 minutes more. With a pastry or paint brush coat the turkey completely with the paste -- in every nook and cranny. Reduce oven temperature to 325 degrees.
To simmering gravy add cider and water. Remove from heat but keep warm on top of stove. (This is your basting liquid.) Roast the bird, basting it frequently, (the original recipe says every 15 minutes) for 4 1/2 to 5 hours, or until an instant meat thermometer reads 180 to 185 degrees in the thigh; 170 degrees in the breast and 160 degrees in the stuffing.
Let rest 15 to 20 minutes, before peeling away crust.
This recipe yields ?? servings.

Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G25 broadcast 11-22-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-

03-26-1998 - - - - - - - - - - - - - - - - - -

Suggested Wine: Suggested wine: Meridian Merlot - 1994