Boned Rolled And Tied Turkey Recipes

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BONED, ROLLED, AND TIED TURKEY



Boned, Rolled, and Tied Turkey image

This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed skin. The recipe is courtesy of Chef Todd English.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 17

1 turkey (12 to 14 pounds)
3 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
3 medium cloves garlic, minced
3 tablespoons chopped fresh rosemary, plus 3 large sprigs
1 tablespoon chopped fresh sage
1 tablespoon Dijon mustard
1 pound ground turkey
1 pound ground pork (you can also substitute ground turkey or chicken)
1 cup dried breadcrumbs
3 large eggs
1 cup heavy cream
3 1/2 teaspoons salt
1 3/4 teaspoons freshly ground pepper
1/4 cup maple syrup
Todd English's Cranberry Compote
Watercress, for garnish

Steps:

  • Bone the turkey: Place it on a work surface, breast side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket wing joints so that 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 turkey around, and repeat on other side. Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock). Cut off wing tip and middle section, leaving largest wing bone; save for stock. Holding outside of wing bone, cut through tendons; scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out. Butterfly breast so that meat completely covers skin. Cover with plastic wrap. Lightly pound meat until even.
  • Preheat oven to 375 degrees. Make the stuffing: Place a large skillet over medium heat; when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes. Transfer to a large bowl, and set aside to cool. Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper to the bowl. Stir to combine.
  • Lay turkey breast on a work surface, skin side down, and season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll turkey up to form a long tube; use toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/2 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.
  • Roast until an instant-read thermometer registers 150 degrees, 2 to 2 1/2 hours. Remove from oven. Brush with maple syrup. Return to oven, and roast until an instant-read thermometer registers 160 degrees to 165 degrees, about 20 minutes more.
  • Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote.

CHEF JOHN'S BONELESS WHOLE TURKEY



Chef John's Boneless Whole Turkey image

The idea of removing pesky bones before your bird makes its grand Thanksgiving entrance is worth considering. Not only do you get an impressive looking roast to wow the table, but carving is significantly easier. If you're worried about losing flavor, don't. This tastes virtually identical. Stuff with your favorite stuffing.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 2h10m

Yield 20

Number Of Ingredients 4

1 (15 pound) whole turkey, boned
kosher salt and ground black pepper to taste
3 cups prepared stuffing, or more to taste
2 tablespoons heavy whipping cream, or more to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place turkey, skin-side down, on a work surface and arrange meat with your hands into a flat, even surface. Season with salt and black pepper. Press stuffing all over the surface of the meat.
  • Fold long edges of turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and place in a large roasting pan.
  • Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours. Transfer turkey to a platter; remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
  • Place roasting pan over medium-high heat and stir cream into pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl. Slice turkey crosswise and top slices with gravy.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 6.6 g, Cholesterol 202.8 mg, Fat 26.9 g, Fiber 0.9 g, Protein 69.8 g, SaturatedFat 7.8 g, Sodium 349.9 mg, Sugar 0.6 g

TURKEY - DEBONED AND ROLLED



Turkey - Deboned and Rolled image

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).

Provided by Happy Hobbit

Categories     Whole Turkey

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 17

1 (12 -14 lb) whole turkey
3 tablespoons olive oil
1 medium onion, coarsely chopped
3 -5 medium garlic cloves, minced
3 tablespoons chopped fresh rosemary, plus
3 sprigs fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon Dijon mustard
1 lb ground turkey
1 lb ground pork
1 cup dried breadcrumbs
3 large eggs
1 cup heavy cream
3 1/2 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/4 cup maple syrup
kitchen twine

Steps:

  • DEBONE TURKEY (prep time doesn't include deboning -- this depends on skill, on average, about 1 hour should do it):.
  • 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 tip and middle section, leaving largest wing bone. 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, cut through tendons attaching the flesh to the bone. Use a knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out.
  • Butterfly breast so that meat completely covers the skin. Cover with plastic wrap and lightly pound meat until even.
  • Heat oven to 375 degrees F.
  • PREPARE STUFFING: In a skillet, sauté onion, garlic, 1 tablespoons chopped rosemary, sage, and mustard on 1 tablespoon olive oil over medium heat. Cook for 10 minutes, stirring occasionally, until onion is soft and translucent but not brown. Transfer to a large bowl and set aside to cool.
  • Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 ½ teaspoons salt and ¼ teaspoon pepper. Stir to combine.
  • ROLL TURKEY: Lay turkey on a work surface, skin side down and season with 1 teaspoon salt, ½ teaspoon pepper, and remaining 2 tablespoons chopped rosemary.
  • Place stuffing in the middle of the turkey. Roll turkey up closing neck and tail ends together (each slice of the roll will have both dark and white meat), securing with toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine.
  • Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and ½ teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan (we usually have to make a "U" shape).
  • ROAST TURKEY until thermometer registers 150 degrees, 2 to 2 ½ hours.
  • Remove from oven, brush with maple syrup and return to oven for additional 20 minutes, or until thermometer reads 160-165 degrees. The maple syrup glaze will give the roll a wonderful rich color.
  • REMOVE FROM OVEN and let rest for 10 minutes. Transfer to cutting board, remove twine and rosemary, and cut crosswise into ½ to 1-inch-thick slices.

Nutrition Facts : Calories 863.1, Fat 50, SaturatedFat 16.8, Cholesterol 352.8, Sodium 1044.1, Carbohydrate 13.1, Fiber 0.8, Sugar 5, Protein 85.1

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