The Thompson Turkey

(by Erika Lenkert)

1 turkey, 18 - 22 pounds, with giblets

5 1/2 c. water

salt, freshly ground pepper, vegetable oil

1 large bay leaf

1 clove garlic, minced

1 t. each: paprika

1 t. salt

1/2 t. ground coriander

Stuffing:

1 Granny Smith apple, cored, unpeeled, diced

1 medium orange, diced

1 can (20 oz.) crushed pineapple, undrained

rind of 1 lemon, grated or minced

3 T. chopped preserved ginger

2 cans (8 oz. each) water chestnuts, drained and sliced

6 ribs celery, minced

5 cloves garlic, minced

4 large onions, minced

4 whole cloves, crushed

1 red or green bell pepper, seeded and chopped

1 large bay leaf, crushed

1/4 c. minced fresh parsley

1 T. celery seed

1 T. poultry seasoning (or 2 T. each chopped fresh sage and fresh thyme)

2 1/2 t. dried oregano or 3 T. fresh oregano, chopped

2 t. each: hot dry mustard (Coleman's)

2 t. caraway seeds

2 t. poppy seeds

1 1/2 t. sesame seeds

1 t. freshly ground black pepper

1/2 t. mace

1/2 t. turmeric

1/2 t. dried marjoram (or 2 t. fresh)

1/2 t. dried summer savory (or 2 t. fresh)

2 dashes hot red pepper sauce

1 1/2 lb. fine dry bread crumbs (about 4 3/4 c.)

3/4 lb. ground veal

1/4 lb. ground pork

1 stick (1/2 c.) butter, softened

Paste:

8 egg yolks

3 cloves garlic, crushed

1 T. each: hot dry mustard,

1 T. juice from an onion

1 T. lemon juice, or more as needed

1 t. salt

1/4 t. ground red pepper

1/3 to 1/2 c. flour

4 c. hard cider

Preheat oven to 500 F. or as high as it will go for at least 1 hour.

Trim fat from inside the turkey and mince finely.

Place in saucepan with 1/2 cup of the water, and bring to a boil.

Cook until water has evaporated, about 5 minutes; set aside.

Rub turkey inside and out with salt and pepper.

Rub turkey thoroughly with vegetable oil.

Reserving liver, chop gizzard, neck, and heart finely, and simmer for about 1 hour in a small saucepan with remaining 5 cups of water, bay leaf, garlic, paprika, salt and coriander.

For stuffing, combine apple, orange, pineapple, lemon rind, ginger and water chestnuts in medium bowl; set aside.

Mix celery, garlic, onions, cloves, bell pepper, bay leaf, parsley, celery seed, poultry seasoning, oregano, dry mustard, caraway seeds, poppy seeds, sesame seeds, black pepper, mace, turmeric, marjoram, summer savory, hot red pepper sauce and MSG in another bowl; set aside.

In a third large bowl, mix bread crumbs, veal, pork, butter and reserved turkey fat; mix well.

Combine contents of all three bowls, mixing well.

Loosely stuff the turkey, including the neck cavity, and truss, tying legs together.

Put any remaining stuffing in a greased casserole and bake later at 325 F. for about one hour.

Make the paste: Combine all ingredients, 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, and brush foil with oil.

Roast turkey for 15 minutes, or until browned.

Turn breast side up and roast for 15 minutes more.

Reduce oven temperature to 325 F.

With a pastry brush, coat the turkey completely with the paste.

Add reserved turkey liver to simmering giblet gravy and cook until no longer pink; then remove all giblets.

Add cider and water to simmering giblet gravy, and keep warm on top of stove. This is your basting liquid.

Roast turkey, basting frequently, for 4 1/2 - 5 hours, or until an instant meat thermometer reads 180 - 185 in the thigh; 170 in the breast and 160 in the stuffing.

Let rest 15 - 20 minutes, before peeling away blackened crust.