Morton Thompson Turkey

Ingredients

• 16 -21 lbs whole turkey, fresh, rinsed and patted dry
• 2 -3 tablespoons canola oil
• salt
• fresh ground black pepper
• BASTING LIQUID
• turkey giblets, neck, liver and heart
• 4 -5 cups water
• 1 bay leaf
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 garlic clove, crushed
• 1 teaspoon salt
• 1 cup apple cider, more for replenishing for basting as it simmers down
• PREP Bowl
• 1 apple, peeled, cored and diced
• 1 orange, peeled and diced
• 20 ounces crushed pineapple, unsweetened and drained
• 1/2 lemon, zest of
• 10 ounces water chestnuts, drained, chopped
• 3 tablespoons preserved gingerroot, chopped
• PREP Bowl
• 2 teaspoons dry mustard, Coleman's
• 2 teaspoons caraway seeds
• 3 teaspoons celery seeds
• 2 teaspoons poppy seeds, I omit
• 2 1/2 teaspoons oregano leaves
• 1 bay leaf, crushed
• 1 teaspoon black pepper
• 1/2 teaspoon mace
• 4 tablespoons parsley, minced
• 4 garlic cloves, crushed, minced
• 1/2 teaspoon turmeric
• 4 large onions, chopped
• 6 celery ribs, chopped
• 1/2 teaspoon marjoram leaves, minced
• 1/2 teaspoon summer savory
• 1 tablespoon poultry seasoning
• 1 teaspoon salt
• PREP Bowl
• 1 1/2 lbs fresh breadcrumbs, ie. unseasoned bread cubes, enough for 16 # turkey
• 3/4 lb ground veal, COOKED
• 1/4 lb ground pork, COOKED
• 1/4 lb butter
• fat, rendered from turkey
• COATING PASTE
• 2 egg yolks
• 1/2 teaspoon salt
• 1 teaspoon dried mustard, Coleman's
• 1 garlic clove, minced
• 1 teaspoon onion juice