1/2 Photos of Turkey - Deboned and Rolled
3 hrs 45 mins
Happy Hobbit's Note:
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).
My Private Note
Units: US | Metric
- 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
- 1DEBONE TURKEY (prep time doesn't include deboning -- this depends on skill, on average, about 1 hour should do it):.
- 2Set 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.
- 3Cut 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.
- 4The 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.
- 5Cut 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.
- 6Holding 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.
- 7Butterfly breast so that meat completely covers the skin. Cover with plastic wrap and lightly pound meat until even.
- 8Heat oven to 375 degrees F.
- 9PREPARE 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.
- 10Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 ½ teaspoons salt and ¼ teaspoon pepper. Stir to combine.
- 11ROLL 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.
- 12Place 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.
- 13Drizzle 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).
- 14ROAST TURKEY until thermometer registers 150 degrees, 2 to 2 ½ hours.
- 15Remove 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.
- 16REMOVE 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.
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Nutritional Facts for Turkey - Deboned and Rolled
Serving Size: 1 (472 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 863.0
- Calories from Fat 450
- Total Fat 50.0 g
- Saturated Fat 16.8 g
- Cholesterol 352.8 mg
- Sodium 1044.1 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 0.8 g
- Sugars 5.0 g
- Protein 85.0 g
The following items or measurements are not included: