Turkey Deboned And Rolled
We have had this for thanksgiving every year since 2001, after seeing chef todd english make this on a martha stewart show. each slice has some dark and some white meat, as well as the tasty stuffing. the rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day… we love it! and, balancing the effort and the rewards, it is definitively worth all the work (deboning really isn’t that hard).
Steps
Debone turkey :.
Set turkey , breast side down , on a stable work surface with the tail facing towards you.
With a sharp knife slice skin along backbone from neck to tail.
Cut and pull flesh away from carcass.
Cut flesh from shoulder blade near wing and remove bone.
When you reach the wing joint , sever ball-and socket joint so they are separated from carcass but still attached to skin.
Continue cutting breast meat away from bone up to the ridge of the breastbone.
Turn the bird around and repeat on other side.
The bird should now be butterflied , with carcass attached only at the sternum , and wings and drumsticks still with bones.
Pull gently to separate breastbone and carcass , being careful not to tear up the meat beneath the sternum.
Cut off wing.
Holding outside of wing bone cut through tendons , and scrape meat from bone.
Holding outside of wing bone cut through tendons and scrape meat from bone.
Pull out bone using knife to free it.
Holding inside end of leg bone.
Ingredients
whole turkey, olive oil, onion, garlic cloves, fresh rosemary, fresh sage, dijon mustard, ground turkey, ground pork, dried breadcrumbs, eggs, heavy cream, salt, fresh ground black pepper, maple syrup, kitchen twine