Today I had lunch over at Ballet and had some delicious Pho (I decided that it’s better than Than Brothers). I was reading my book and came across a brief description of Morton Thompson’s Turkey. It sounded strange and amazing; coated with a crust that turns black, but seals in the moisture and basically steam roasts the Turkey. It looks really labor intensive, but I think I want to try it out sometime this year.
Tuesday, January 11th, 2005
I don’t know if you’ll see this comment given that it’s now a year since the post, but I made a Thompson turkey this Christmas and blogged extensively about it.
If you’re interested, here’s the original post:
http://hungryinhogtown.typepad.com/hungry_in_hogtown/2005/12/morton_thompson.html
And here’s what we did with all those damn leftovers:
http://hungryinhogtown.typepad.com/hungry_in_hogtown/2006/01/turkey_most_fow.html
Hope you get a chance to read the posts, and, more importantly, I hope you enjoy them.
Rob
Wow Rob,
That was ambitious! I’m sorry that the turkey didn’t turn out well, but your stuffing sounded great. Being Chinese, we always make jook with our left-over turkey—in fact I look forward to jook more than the turkey itself! We always use the bones in our jook, and cook it slowly overnight, which gives it wonderful flavor and complexity.