Tom Turkeys Recipes

THOMPSON'S TURKEY

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;

TOM TURKEYS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. For tails, use a dab of chocolate to attach five candy corns to the chocolate side of half of the cookies in a fan shape; refrigerate until set., In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls., Remelt chocolate if necessary. Using chocolate, attach the cereal balls to the chocolate side of the remaining cookies. Position tails perpendicular to the base cookies; attach with chocolate. Refrigerate until set., For feet, cut off white tips from 52 candy corns; discard tips. Attach feet to base cookies with chocolate. Attach one candy corn to each cereal ball for heads., With a toothpick dipped in chocolate, attach two confetti sprinkles to each head. Using chocolate, dot each sprinkle to make pupils. Let stand until set. Store in an airtight container.

ROASTED TOM TURKEY

Steps:

• Remove the giblets from the turkey, wash the turkey well, and pat dry with paper towels.
• Use your fingertips to gently separate the turkey skin from the breast. Mix the chopped herbs with the softened butter and distribute evenly underneath the turkey skin. This will create a self basting turkey and keep it moist as it cooks slowly.
• Preheat oven to 450 or 500 degrees F.
• Place the chopped onion, celery, apples, oranges, and carrots inside the cavity of the turkey and then sprinkle the turkey all over with salt and pepper, to taste. Place the turkey on a rack (the reason we place the turkey onto a rack is so we don't get a mushy bottom on the turkey) in a roasting tray, cover with aluminum foil, and place in a preheated oven at 450 to 500 degrees F for the first 25 minutes then reduce the heat to 325 degrees F for a further 4 hours checking every 20 to 30 minutes throughout the day. About 1 hour from finishing remove the foil and allow to get golden brown.
• You should roast the turkey until an instant-read thermometer registers 180 degrees F (this is the temperature for a whole turkey) and the juices no longer run pink when you cut into the center of the thigh (it should be clear). The drumstick should move easily from the socket when lifted or twisted. When the turkey has finished cooking remove from oven and let it rest for at least 30 minutes - longer is better. It will not go cold!!!
• Note: I personally don't like to baste because every time you open the oven you lose at least 25 degrees F of heat, so this means that you keep the turkey in the oven longer therefore drying it out.

TOFURKEY (TOFU TURKEY)

Steps:

• Preheat oven to 350.
• In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
• Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
• Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
• Bake for 1 hour, turning slices over after 30 minutes.
• To serve, fry cutlets on a nonstick frying pan until both sides are browned.

PERFECT TURKEY

Steps:

• Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
• Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
• Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

TOM COLICCHIO'S HERB-BUTTER TURKEY

Steps:

• For gravy base:
• Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
• Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
• For turkey:
• Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
• Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
• Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
• Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.