Recipe for Thompsons Turkey 
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Yield:
1
Ingredients:
Amount Ingredient
1 x Turkey - (18 to 22 lbs) giblets and fat
removed and reserved, rinsed, patted dry
Oil to taste
Salt to taste
Freshly-ground black pepper to taste
----------------- FOR THE GRAVY ----------------
Giblets (neck, liver and heart)
4 cup Water
1 x Bay leaf
1 tsp Paprika
1/2 tsp Ground coriander
1 x Garlic clove
Salt to taste
----------------- FOR THE DRESSING ----------------
----------------- Bowl # 1 ----------------
1 x Apple peeled, cored,
and diced
1 x Orange peeled, diced
1 can Crushed pineapple - (20 oz)
Grated rind of 1/2 lemon
1 can Water chestnuts - (10 oz) drained
3 tbl Chopped preserved ginger
----------------- Bowl # 2 ----------------
2 tsp Colmans mustard
2 tsp Caraway seed
1 tbl Celery seed
2 tsp Poppy seed
1/2 tbl Minced fresh oregano leaves
1 lrg Bay leaf crushed
1 tsp Freshly-ground black pepper
1/2 tsp Mace
1/4 cup Minced parsley
4 x Garlic cloves minced
4 whl cloves minus the heads,
well chopped
1/2 tsp Turmeric
4 lrg Onions medium chopped
6 x Celery stalks medium chopped
1 tbl Minced fresh marjoram leaves
1/2 tsp Fresh savory, preferably summer
1 tbl Minced fresh thyme leaves
1 tbl Minced fresh sage leaves
1 tsp Salt
----------------- Bowl # 3 ----------------
1/2 lb Fresh bread crumbs
3/4 lb Ground veal
1/4 lb Ground fresh pork
1/4 lb Butter
----------------- FOR THE PASTE ----------------
12 x Egg yolks
2 tbl Colmans mustard
6 x Garlic cloves minced
6 tbl Onion juice
1 tbl Salt
3/4 tsp Cayenne pepper or to taste
2 tbl Lemon juice
1 cup Sifted all-purpose flour
(or enough to make a paste)
Instructions:
Instructions: 1 Cup Water

Instructions:
Preheat oven to 500 degrees 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 isnt 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.

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 degrees in the thigh; 170 degrees in the breast and 160 degrees in the stuffing.

Let rest 15 to 20 minutes, before peeling away crust.

Suggested Wine: Suggested wine: Meridian Merlot - 1994

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