Morton Thompson Turkey
Indulge in the legendary flavors of the Morton Thompson Turkey, a show-stopping holiday centerpiece that’s as rich in history as it is in taste. This recipe takes your classic roasted turkey to dazzling new heights with a flavorful blend of fresh herbs, buttery seasonings, and a savory sausage stuffing. Perfect for Thanksgiving or any festive gathering, this tender turkey boasts a golden, crispy skin and a juicy, perfectly seasoned interior thanks to regular basting with a luxurious blend of chicken stock, white wine, and melted butter. Aromatic vegetables, including carrots, celery, and onion, complement the dish, while the stuffing—enhanced with parsley, thyme, and sage—brings hearty comfort to every bite. Whether you’re a hosting pro or tackling your first big feast, this recipe promises a melt-in-your-mouth turkey that will leave your guests raving.
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Recipe Information
Ingredients
- 1 piece Whole turkey (12-14 lbs)
- 1 cup Butter
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1 tablespoon Paprika
- 1 cup Celery (diced)
- 1 cup Onion (diced)
- 1 cup Carrot (diced)
- 1 pound Sausage (ground)
- 3 cups Bread crumbs
- 1 cup Milk
- 2 cloves Garlic (minced)
- 1 cup Parsley (chopped)
- 1 tablespoon Thyme (fresh)
- 1 tablespoon Sage (fresh, chopped)
- 1.5 cups Chicken stock
- 1 cup White wine
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 325°F (165°C).
Clean the turkey thoroughly, removing giblets and excess fat. Pat it dry with paper towels.
Rub the turkey all over with olive oil, then season generously with salt, black pepper, and paprika. Set aside.
In a large skillet, heat 2 tablespoons of butter over medium heat. Add diced celery, onion, and carrot, and sauté until softened.
Stir the minced garlic, parsley, thyme, and sage into the vegetable mixture. Cook for another minute.
Add the ground sausage to the skillet, breaking it up as it browns. Cook until fully browned.
Remove the skillet from heat and mix in the bread crumbs. Pour in the milk and stir until the stuffing mixture is slightly moist but not wet. Let the stuffing cool completely.
Loosely pack the cavity of the turkey with the stuffing. Do not over-stuff; any extra can be baked in a separate dish.
Tie the legs of the turkey together with kitchen twine to ensure even cooking.
Place the stuffed turkey on a roasting rack in a large roasting pan. Scatter any remaining diced vegetables around the turkey in the pan for added flavor.
In a small saucepan, melt the remaining butter and mix it with chicken stock and white wine. Use this mixture to baste the turkey.
Roast the turkey in the oven, basting every 30 minutes with the butter mixture until the internal temperature of the stuffing reaches 165°F (74°C) and the thickest part of the turkey thigh registers 180°F (82°C). This should take about 4 hours.
If the turkey begins to brown too quickly, tent it with aluminum foil.
Remove the turkey from the oven and let it rest for 20-30 minutes before carving.
Serve with your favorite sides and enjoy your exquisite Morton Thompson Turkey.
Nutrition Facts
Calories |
16479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 811.0 g | 1040% | |
| Saturated Fat | 291.9 g | 1460% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 4418 mg | 1473% | |
| Sodium | 30608 mg | 1331% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 69.2 g | ||
| Protein | 1040.0 g | 2080% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2759 mg | 212% | |
| Iron | 90.0 mg | 500% | |
| Potassium | 15018 mg | 320% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
