Boned Stuffed Turkey Recipe

How to make it

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