Best Morton Thompson Turkey Recipes

THOMPSON'S TURKEY

Thompson's Turkey image

Provided by Food Network

Number Of Ingredients 39

Ingredients

18 to 22 pound turkey, giblets and fat removed and reserved, rinsed and patted dry
Oil to taste
Salt
Freshly ground black pepper to taste
Giblets (neck, liver and heart)
4 cups water
1 bay leaf
1 teaspoon paprika
1/2 teaspoon ground coriander
1 clove garlic
Salt to taste
1 apple, peeled, cored and diced
1 orange, peeled and diced
20-ounce can crushed pineapple
Grated rind of 1/2 lemon
10-ounce can water chestnuts, drained
3 tablespoons chopped preserved ginger
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 black pepper
1/2 teaspoon mace
1/4 cup minced parsley
4 cloves garlic, minced
4 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 each minced fresh thyme and sage leaves
1 teaspoon salt
1 1/2 pounds fresh bread crumbs
3/4 pound ground veal
1/4 pound ground fresh pork
1/4 pound butter

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;

MORTON THOMPSON TURKEY

Morton Thompson Turkey image

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

Ingredients

16 -21 lbs whole turkey, fresh, rinsed and patted dry
2 -3 tablespoons canola oil
salt
fresh ground black pepper
turkey giblets, neck, liver and heart
4 -5 cups water
1 bay leaf
1 teaspoon paprika
1/2 teaspoon ground coriander
1 garlic clove, crushed
1 teaspoon salt
1 cup apple cider, more for replenishing for basting as it simmers down
1 apple, peeled, cored and diced
1 orange, peeled and diced
20 ounces crushed pineapple, unsweetened and drained
1/2 lemon, zest of
10 ounces water chestnuts, drained, chopped
3 tablespoons preserved gingerroot, chopped
2 teaspoons dry mustard, Coleman's
2 teaspoons caraway seeds
3 teaspoons celery seeds
2 teaspoons poppy seeds, I omit
2 1/2 teaspoons oregano leaves
1 bay leaf, crushed
1 teaspoon black pepper
1/2 teaspoon mace
4 tablespoons parsley, minced
4 garlic cloves, crushed, minced
1/2 teaspoon turmeric
4 large onions, chopped
6 celery ribs, chopped
1/2 teaspoon marjoram leaves, minced
1/2 teaspoon summer savory
1 tablespoon poultry seasoning
1 teaspoon salt
1 1/2 lbs fresh breadcrumbs, ie. unseasoned bread cubes, enough for 16 # turkey
3/4 lb ground veal, COOKED
1/4 lb ground pork, COOKED
1/4 lb butter
fat, rendered from turkey
2 egg yolks
1/2 teaspoon salt
1 teaspoon dried mustard, Coleman's
1 garlic clove, minced
1 teaspoon onion juice

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!