The legend of Morton Thompson’s Turkey has grown far and wide with the advent of the internet. This blackened turkey is part of the 1930s legends associated with Harold Ross and The New Yorker’s team of contributing writers. First thought to have been contained in a now missing manuscript of the Naked Countess given to Robert Benchley by Morton Thompson, this highly seasoned and ultimately blackened turkey pops up here and there. Most prominently in Richard Gehman’s the Haphazard Gourmet (1966) and the earlier much shorter feature from a 1959 issue of American Weekly “How Do You Roast Thompson
Maito Sewa Yoleme’s blog – Notes from the Dreamtime serves up a pretty acurate complete history of the recipe which includes the text of “How do you Roast Thompson Turkey.”
Benchley never one to miss out on a good anecdote, the WordSmitten blog has the text of Robert Benchley’s version of A Seasoned Blackened Turkey Serve to spiced New Yorkers.
and for your enjoyment I have reprinted the full Gehman text elsewhere (it’s much to long for here.)
Turkey. There is only one way to stuff and roast a turkey, and is the way invented by Morton Thompson, the writer, and upon by your ob’t. svt. To most people, Thompson is – chiefly as the author of a best-seller, Not as a Stranger, which later came a motion picture. Around my house, he is remembered revered for his turkey recipe, which gives him hall-of-fame status puts him in the same class as Plato, Galileo, Sir Isaac Newton, Eli Whitney, Flaubert, Babe Ruth and Santa Claus. – (read more)