Morton Thompson's Turkey Thompsons, Turkey, Morton
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, salt and cayenne pepper. Add enough of the flour to make a thick paste (think pancake batter thick). Turn down the oven to 325°F.
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This paste burns quickly, so the turkey turns black as it's cooking. But the paste is then peeled off of the bird (with tweezers) revealing a dark, crackling skin and incredibly juicy bird. Morton Thompson, the inventor of this insane turkey, was an American writer and journalist, best known for his 1954 novel Not as a Stranger, which was.
Wunderman Thompson Turkey
The legend of Morton Thompson's black turkey flavored America's post-World War II literary community — a boozy culinary tale attributed to the popular author ("Not As a Stranger"), who.
The Thompson Turkey A Thanksgiving Cult Classic GFF Magazine
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.
The Thompson Turkey A Thanksgiving Cult Classic GFF Magazine
In other words, the Thompson Turkey will be the star of a show lasting from 11 a.m. until far into the evening. All during the day, sample plates of Thompson Turkey will be offered for $10 a person. After 6 p.m., Thompson dinners (with wine) will be offered at $25.
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The Thompson Turkey is a creature of myth - a reductio ad absurdum of Thanksgiving cooking. Thompson, if my usually unreliable memory has not failed again, was an American newsman of the hard-fisted drinking tradition. Indeed legend has it that he was not sober when he developed the recipe. The story of the turkey and its recipe were spread.
The Thompson Turkey A Thanksgiving Cult Classic GFF Magazine
Add 3/4 pound of ground veal and 1/4 pound of fresh pork, 1/4 pound of butter and all the fat (first rendered) you can pry loose from the turkey. "Mix in each bowl the contents of each bowl. When.
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Thompson's Turkey. He was also the inventor of the recipe, Thompson Turkey. References Further reading. This 'further reading' section may need cleanup. Please read the editing guide and help improve the section. (January 2024) (Learn how and when to remove this template message) Morton Thompson's Turkey Stuffing.
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Meanwhile for paste, combine egg yolks, garlic, mustard, onion juice, 1 tablespoon of the lemon juice, salt and red pepper. Add enough of the flour to make a paste. 4. Turn oven to 325 degrees. Paint turkey all over with the paste, using a kitchen brush. Return turkey to oven 3-5 minutes, until paste sets.
Thompson Turkey gravy GFF Magazine
A Morton Thompson Turkey is 1930s recipe that contains poppy seeds, water chestnuts, pineapple, and tears. I was first seduced by the Thompson Turkey when I was twenty-two, having first read about it courtesy of the humorist Robert Benchley, who was a pal of both Dorothy Parker and Mr. Morton Thompson, and who immortalised this recipe in the 1930s. A Thompson turkey requires ingredients that.
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Turn oven to 325 degrees. Paint turkey all over with the paste, using a kitchen brush. Return turkey to oven 3-5 minutes, until paste sets. Paint again; return to oven. Repeat this painting every.
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Another local columnist, John Owen, had this to say about the Thompson: "A Thompson Turkey emerges from the oven neither white nor dark. It is usually charred blacker than a newspaper columnist's soul. " Jean Godden, another P-I columnist and now city councilperson, said "No one has ever eaten a Thompson Turkey and lived to tell about it.
THOMPSON’S TURKEY AFTER 20 YEARS OF WAITING Bewitching Kitchen
directions. 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.
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To the crumbs add 3/4 pound ground veal, 1/4 pound ground fresh pork, and 1/4 pound butter and all the fat (render it first) you have been able to take off the turkey. Now begin mixing. "Mix in each bowl the contents of each bowl," Thompson wrote. "When each bowl is well mixed, mix the three of them together.
The Legendary Thompson's Turkey And Stuffing! The Food Dictator
1 turkey, 16-22 pounds 1 apple 1 orange 20 oz crushed pineapple 1 lemon 10 oz water chestnuts 3 tbs. preserved ginger 5 tsp. Coleman's mustard 2 tsp. caraway seed 3 tsp. celery seed 2 tsp. poppy seed 7 tsp. fresh oregano 1/2 tsp. mace 4 tbs. fresh parsley 4 cloves 1/2 tsp. turmeric 1/2 tsp. marjoram 1-1/2 tsp. savory 1 tbs. fresh thyme 1 tbs.
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The paste applied to the turkey also keeps the turkey moist and encased, but don't despair when the turkey looks like it is burned. The jet-black paste kept the turkey moist. Just flake off the bark with tweezers, as Thompson suggested, and under the jet-black turkey is a brown and crispy turkey that would befit any magazine cover.