Recipe

Boned Stuffed Turkey Recipe


Boned Stuffed Turkey Recipe
Add Step-by-Step Photos 		Chefelaine / All my dishes
1 year, 3 months ago
This easy carving recipe makes a change from the traditional bird because the breastbone and backbone are removed before stuffing the bird. This recipe also works for an unbound bird but bake at 400°F instead of 375°F. Bone from the back of the... More
Prep:40m Cook:180m Servings:10

Chefelaine

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Ingredients
  • One 14 lb turkey
  • Stuffing
  • 2 tbsp olive oil or turkey fat
  • 3 cups onion, chopped
  • 1 cup chopped celery
  • 4 cloves garlic, chopped
  • 1 lb sweet Italian sausages, uncased and crumbled
  • 6 cups egg bread, diced into 1/2-inch pieces
  • 2 tbsp chopped fresh marjoram, or 2 tsp dried
  • 2 tbsp chopped Italian parsley
  • 1 tbsp chopped fresh tarragon or 1 tsp dried
  • 2 tsp paprika
  • Salt and freshly ground pepper
  • 1 egg
  • 1 cup dried cranberries
  • 1 cup shelled pistachios, optional
  • 1/2 cup chicken or turkey stock
  • Salt and freshly ground pepper
  • 1 tbsp olive oil for brushing skin

Directions
  1. For stuffing, add oil to skillet over medium heat.
  2. Stir in the onion, celery and garlic and sauté until softened, about 4 to 5 minutes.
  3. Transfer to a large bowl and mix in sausage meat, bread cubes, marjoram, parsley, tarragon and paprika.
  4. Season with salt and pepper.
  5. Stir in the egg and cranberries.
  6. Add pistachios, if desired.
  7. Add enough stock to moisten stuffing.
  8. Fry about 2 tbsp of the mixture in the skillet and taste for seasoning, adding more salt and pepper as needed.
  9. Preheat oven to 375°F
  10. Bone out the turkey breast, (see below) leaving the drumsticks and wings intact.
  11. Lay out flat, skin-side down, on counter.
  12. Spread stuffing over bird, filling any spaces.
  13. Bring both sides of bird up around stuffing to meet.
  14. Using a trussing needle and string, pull any loose skin from the neck area around the stuffing and sew up.
  15. Sew back skin together making sure there are no places the stuffing can seep out.
  16. Alternatively, use wooden skewers.
  17. Turn over.
  18. Using string, tie around wings to hold in place.
  19. Tie drumsticks close to body to hold in place.
  20. Brush trussed bird with olive oil and season generously with salt and freshly ground pepper.
  21. Place bird on rack over roasting pan, breast-side up.
  22. Roast 45 minutes, baste, roast 45 minutes longer and baste again.
  23. Cook a further 45 minutes to 1 hour or until juices run clear or an instant-read thermometer inserted in thickest part of bird reads 165°F
  24. Remove from oven, cover with tea towel and let rest 20 minutes.
  25. To carve, remove legs and wings and place on platter.
  26. Carve down into slices. If slices are large, cut in half.
  27. Tips To Bone a Turkey:
  28. Run a knife along one edge of the backbone, cutting through the skin.
  29. Keeping the knife as close to the bone as possible, scrape flesh from backbone.
  30. Gently ease leg joint out of its socket.
  31. Cut sinew around socket to release leg.
  32. Repeat on the other side of the backbone.
  33. Once both legs are released, pull backbone completely away form carcass.
  34. If you wish to make stock, reserve the backbone.
  35. With the knife scrape flesh away as close to the bone as possible and not piercing or tearing the skin.
  36. Release wings from sockets and cut sinews.
  37. Remove wing bones if desired.
  38. Bird should lie flat at this point.

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Comments

momo_55grandma 1 year, 3 months ago said:
Great bird thanks

mamalou 1 year, 3 months ago said:
This sounds delicious! Saving!

sitbynellie 1 month, 3 weeks ago said:
Awesome recipe! Thanks!

Susan


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