This has been a tradition in my family since 1946. My mother discovered this recipe at the end of a short story in a book that she was editing for the GI's in WWII. The story was "Joe the Wounded Tennis Player," but the recipe was a non sequitor that was probably taken from his father's chef from the Saratoga Inn. My father thought it was a joke. But my mother claims that the second thing they did after he returned from Europe, was to go to Macy's to buy the ingredients for the stuffing. As a side note, this was the turkey that the Guthries: Arlo, Joady, Nora, and their mother, Marjorie, had at our house in Stockbridge, MA, on Thanksgiving in 1960. I've never tasted a turkey that came close to this one. It's simply the best and worth the effort.
My family has been making this recipie since 1957 when it was printed in the Toronto Star newspaper. We now have our 4th generation involved in the preparation. It has become a long-standing tradition which everyone enjoys. This recipe is labour intensive but Christmas wouldn't be the same without everyone gathered in the kitchen to help prepare this amazing bird!
I made this and wrote a detailed review with the issues I encountered that has not been posted yet. In addition, I believe the paste recipe is wrong (definitely not enough to cover a large bird.)
Here is the paste recipe from another website which is much more reasonable:
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
Well, Bless You for posting this and saving me the trouble! I have had Thompson turkeys for years, and it is absolutely the most incredible way to make turkey. (Some years, we've just made his stuffing, but you really need to do the whole thing for the perfect taste.) And remember, as Thompson said, "You don't need to be a carver; just speak harshly to this turkey and it will fall from the bone." If there were 20 star ratings, this would get one. It is very labor-intensive, but absolutely worth the trouble. Your Thanksgiving guests will NEVER forget the Thompson turkey you serve them.