Thompson Turkey Pt 1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | American | 1 | Servings | |
INGREDIENTS
| 1 | Huge turkey, 16 to 22 pounds | |
| Turkey heart | ||
| Turkey gizzard | ||
| Turkey liver | ||
| Turkey neck | ||
| 1 | Clove of garlic | |
| 1 | Bay leaf | |
| 1/2 | t | Coriander |
| 1/2 | t | Salt |
| 4 | c | Water, up to 5 |
| 1 | Diced apple | |
| 1 | Diced orange | |
| 1 | large crushed pineapple | |
| 1 | Lemon, grated rind of | |
| 3 | T | Chopped preserved ginger |
| 2 | Chinese water chestnuts | |
| drained | ||
| 2 | t | Hot dry mustard |
| 2 | t | Caraway seeds |
| 3 | t | Celery seed |
| 2 | t | Oregano |
| 1 | Bay leaf, well crushed | |
| 1 | t | Black pepper |
| 1/2 | t | Mace |
| 4 | T | Finely chopped parsley |
| 5 | Crushed cloves | |
| 1/2 | t | Turmeric |
| 1/2 | t | Summer savory |
| 1 | T | Poultry seasoning |
| 3/4 | t | Thyme |
| 1/2 | t | Basil |
| 1/2 | t | Chili powder |
| 5 | Good dashes Tabasco | |
| 1 | T | Salt |
| 1 | t | Monosodium glutamate |
INSTRUCTIONS
The most fun to talk about, if not to make! Thompson's turkey is a terrifying recipe, full of violence and hard work. In the end, there's not much left of either turkey or chef. It's really a man's recipe, but where, in this age of TV football, will you find a man willing to tackle the Thanksgiving bird? The woman of the house may just enjoy working out her frustrations on a lonely holiday with this kind of exercise. And the end result will serve him right! When the charred bird is borne to the table. She can relish his dismay..... Let me explain that the original recipe was written by author Morton Thompson in a book entitled "Joe, The Wounded Tennis Player" (Doubleday 1945), Author Richard Gehman perpetuated it in an article in The American Weekly in 1959, from which the following is excerpted: The Recipe "Get a HUGE BIRD, one weighing no less than 16 lbs and not more than 22. Get a hen if possibly, because she will have more breast meat. A frozen bird will do, but if possible, try to get a fresh-killed one. Have the butcher cut off the turkey's head to leave a tube of neck skin, and have him peel back the skin and cut off the neck close to the shoulders. This will give you a tube in which you can use left-over stuffing. Save the turkey fat. Rub the bird inside and out with salt and pepper. Give it a friendly pat and put it aside. Chop the heart, gizzard and liver, and put them with the neck, into a stew pan, adding a clove of garlic, a large bay leaf, 1/2 teaspoon coriander, and 1/2 teaspoon salt. Cover with four or five cups of water and set it simmering on the stove. This is going to be the basting fluid later.... Get a HUGE BOWL. Throw in it the "Bowl 1" ingredients. Get another bowl. Throw into it "Bowl 2" ingredients. WIPE YOUR BROW, refocus you eyes and get yet a third bowl. Put in three packages of bread crumbs, and get them at a bakery is you can. Add 3/4 pound ground veal, 1/2 pound ground fresh pork or sausage meat, 1/4 pound butter and all the fat (first rendered) you have been able to pull out of the bird. Get a fourth bowl, an enormous one. Mix the contents of all bowls in it. Mix it well, Sit down and have a drink until the ache goes out of your arms. Stuff the turkey and skewer it. Put the leftover stuffing into that neck tube I told you to be the butcher to make. continued in part 2
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“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”
Nutrition (calculated from recipe ingredients)
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Calories: 6926
Calories From Fat: 2564
Total Fat: 285.1g
Cholesterol: 3387.2mg
Sodium: 11425.9mg
Potassium: 10964.7mg
Carbohydrates: 149.5g
Fiber: 23.8g
Sugar: 95.8g
Protein: 902.1g