MORTON THOMPSON TURKEY
A family tradtiion since 2005! In my opinion, there is no other way to make a turkey or dressing. It is labor intensive with a very long list of ingredients but well worth the effort. If you allow your husband to take on this task, it's not labor intensive at all. Just ask me! Per Morton himself, "It will appear as though the turkey is blackened, but don't let that scare you. Simply peel away the "crust/skin" that appears to be overdone." This is INCREDIBLE and very moist. ENJOY! Baking times will vary depending on the weight of the bird. 1/2013 During a discussion in the Q&A thread it was brought to my attention that perhaps 2 egg yolks was not correct. I did some googling and found that recipes can vary using anywhere from 2-12 egg yolks. See this thread if you have questions: http://www.food.com/bb/viewtopic.zsp?t=386621 I have been using 2 egg yolks for years and it works well.
Provided by Chicagoland Chef du
Categories Whole Turkey
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 45
Steps:
- Preheat oven to 500°F.
- 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.
- Prepare the giblets for the basting liquid. Bring to a boil and simmer the entire time you for basting. Add more water as needed.
- Meat Mixture: melt butter & brown veal, pork; cool and add to bread crumbs, combine > (bowl #3).
- Make the DRESSING:.
- Prep Bowl of Fruits : Combine all ingredients noted above for dressing.
- Prep Bowl of Seasonings : Combine all ingredients noted above.
- Prep Bowl of Breadcrumbs and COOKED meat mixture.
- In a VERY large bowl combine ingredients from all three bowls listed above.
- Mix it well. (As Morten said, "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.
- In a separate bowl: Make the PASTE with ingredients listed above. Combine all ingredients for paste in a bowl, adding enough flour to form a thick paste.
- In a large open roasting pan with a rack: Arrange turkey breast side down on a rack sitting in a shallow roasting pan.
- NOTE: Continually add water to the bottom of roasting pan so drips do not smoke and set off your smoke alarm! I don't think Morton had to worry about that, but we sure have have to!
- Preheat oven to 500°.
- Put the turkey in the oven and roast it for 15 minutes, or until browned.
- Turn it breast side up and roast for and additional 15 minutes. Remove from oven.
- Now that it's nice and brown, using a pastry or paint brush coat the turkey completely with the paste -- in every nook and cranny.
- Reduce oven temperature to 325°F.
- To the simmering basting liquid, continue to add cider and water and reduce until all cider has been added. 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 in the thigh; 170 in the breast and 160 in the stuffing.
- Let rest at least 15 to 20 minutes, before peeling away crust/skin.
- Make gravy as usual.
- Remove the dressing.
- Carve as usual & enjoy!
THOMPSON'S TURKEY
Provided by Food Network
Number Of Ingredients 39
Steps:
- Preheat oven to 500 degrees F. 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 F.
- 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 in the thigh; 170 in the breast and 160 in the stuffing.
- Let rest 15 to 20 minutes, before peeling away crust.
- Suggested drink: Meridian Merlot 1994.
- For the paste: 12 egg yolks 2 tablespoons of Colman's mustard 6 cloves garlic, minced 6 tablespoons onion juice 1 tablespoon salt 3/4 teaspoon Cayenne, 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;
BLACK LACQUERED TURKEY
Using 39 ingredients and a precise culinary methodology, Martha's friend and banker Jane Heller's recipe creates a juicy roasted bird beneath a dramatic black lacquered crust. Remove the coating with tweezers before serving, or allow each guest to remove it from his or her portion, to reveal the savory mahogany skin beneath.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 500 degrees. Place a 15 x 10 1/4-inch roasting rack in a heavy 16 x 13-inch roasting pan; alternatively, use two large disposable aluminum roasting pans set one inside the other for added strength.
- Stuff the turkey with the stuffing. Using a trussing needle and butcher's string, sew the sides of the body cavity together, stitching from side to side, to enclose the stuffing. To truss the turkey, tuck wings under body. Tuck neck flap under body to secure; then center a 3-foot length of butcher's string over the neck flap. Bring the ends of the string under wings, over drumsticks, wrap each end around a drumstick, pull drumsticks together, and then tie ends of the string into a bow. (The bow makes it easier to remove the trussing string after roasting.)
- Brush the turkey breast with melted butter. Place the turkey breast side down on the rack and brush with remaining melted butter. Place breast side down in the oven and roast until brown all over, about 30 minutes. Remove the turkey from the oven and reduce temperature to 325 degrees. While the oven cools, brush the hot turkey with the paste and allow it to set until dry, 5 to 7 minutes; turn it over on the rack and brush the breast side with paste. Place the coated turkey in the oven. Using a turkey baster, baste with basting liquid.
- Continue basting the turkey every 15 minutes with basting liquid throughout the roasting process, about 7 hours (allowing about 20 minutes per pound). Results yield a turkey with a dark, black coating over the skin that can be removed with tweezers before serving to reveal succulent, moist skin and meat.
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THE THOMPSON TURKEY: A THANKSGIVING CULT CLASSIC - GFF MAGAZINE
2021-11-12 Roast in the hot oven for 15 minutes. Remove, turn breast-side up, and roast 15 minutes more. Meanwhile make the paste: combine the egg yolks, garlic, mustard, onion juice, …
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Servings 20Estimated Reading Time 5 mins
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- Trim fat from inside the turkey opening; mince the fat. Place in saucepan with 1/2 cup of the water; heat to a boil. Cook until water has evaporated, about 5 minutes; set aside.
- Prep the turkey: Rub turkey inside and out with salt and pepper. Open the packet of giblets that come inside the turkey. Set the liver aside and chop the gizzard, neck and heart. In a saucepan, combine the chopped innards with 5 cups water and the bay leaf, garlic, paprika, 1 teaspoon salt, and the coriander. This is your bastiing liquid; keep it just below a simmer, uncovered.
- Prepare the stuffing: In a large bowl, combine apple, orange, pineapple, lemon rind, ginger and water chestnuts; set aside.
- In another bowl, mix together the celery, garlic, onions, cloves, bell pepper, bay leaf, parsley, celery seed, poultry seasoning, oregano, dry mustard, caraway seeds, poppy seeds, sesame seeds, black pepper, salt, mace, turmeric, marjoram, summer savory, and hot red pepper sauce in another bowl.
A SEASONED BIRD? MORTON THOMPSON'S DRUNKEN BLACKENED TURKEY …
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2021-12-21 Pierre Burton/Morton Thompson’s Turkey Recipe. Pierre Burton’s famous turkey recipe has a cult-like following, but not everyone trusts it. Some believe the whole thing to be an elaborate, long-running, practical joke. The recipe is absurd—it includes 33 ingredients, almost every dish on your shelves needs to be dirty, and the chef paints the raw bird with a spiced …
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ABOUT: MORTON THOMPSON
Morton Thompson (c. 1907 – July 7, 1953) was an American writer of newspaper journalism, novels and film screenplays. Amongst his works were a collection of journalistic memoirs called Joe, the Wounded Tennis Player, and the novels Not as a Stranger (which was turned into a film directed by Stanley Kramer) and The Cry and the Covenant. He was also the inventor of the …
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NEED AN AMAZING TURKEY RECIPE : COOKING - REDDIT
Dude, Morton Thompson's recipe. It is VERY extra, but if you're making a Thompson's turkey, you don't care. It is the best turkey in existence. He was a newspaper fellow, and I think he used everything it's actually possible to use in cooking a turkey. Don't worry if it turns black. That's normal. 3. Reply. Share. Report Save Follow. level 1 · 2 yr. ago. Shoot it up with a marinade …
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THOMPSON'S TURKEY - COOKING - EGULLET FORUMS
2003-10-07 Thompson's original recipe asks you to start the turkey breast down, brown it, turn it breast up, brown it, then cook for 1 1/2 hours at 325 degrees, turn it breast down again, then turn the breast back up for the final fifteen minutes. Steingarten says that's too hard, and you can damage the bird turning it so much.
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THOMPSON'S TURKEY TURNED OUT DELICIOUS | LOCAL NEWS
2021-02-13 When I tested Morton Thompson’s turkey recipe that appeared in last week’s column, it was a time consuming task that resulted in a very moist and delicious turkey.
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MORTON THOMPSON TURKEY - LUNCH RECIPES
Morton Thompson Turkey might be just the main course you are searching for. This recipe serves 10. One serving contains 1310 calories, 132g of protein, and 52g of fat. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes. Head to the store and pick up ground coriander, garlic cloves, mustard, and a few other ...
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2005-01-11 I was reading my book and came across a brief description of Morton Thompson’s Turkey. It sounded strange and amazing; coated with a crust that turns black, but seals in the moisture and basically steam roasts the Turkey. It looks really labor intensive, but I think I want to try it out sometime this year. 11-01-2005 megwoo Posted in: Bacon Bits 2 Comments. Leave a …
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In his brilliant book of essays, The Man Who Ate Everything, the food writer Jeffrey Steingarten describes his adventures with turkey. Specifically, he describes his adventures with a recipe for turkey by Morton Thompson, a newspaperman of the 1930s who sometimes devoted his column to food. According to Steingarten, one November Thompson ...
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MORTON THOMPSON'S TURKEY STUFFING - PEOPLE
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2006-11-21 How many of you have ever heard of Morton Thompson's Turkey Recipe? Came out af a novel around 1963. The recipe has been around the World a few times. My father made this for me as a kid, and I have made it several times since. IF it comes out right, it is the best tasting oven-cooked turkey...
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MORTON THOMPSON - WIKIPEDIA
Thompson's Turkey. He was also the inventor of the recipe, Thompson Turkey. Further reading. Morton Thompson's Turkey Stuffing; An ode to Thompson's turkey - Chicago Tribune; Morton Thompson Turkey Recipe - Food.com; Morton Thompson's Turkey; Morton Thompson’s black turkey by Jeff Fournier, of 51 Lincoln, for Boston Herald - YouTube
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The Saga of Thompson's Turkey Morton Thompson was most well known for his best-seller, "Not as a Stranger." Not much of his other work fared as well. He wrote a book of his reminiscences published in 1945 called, "Joe, the Wounded Tennis Player". Not a very popular book, it did contain a rather peculiar turkey recipe. I have run
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