Turkey, Boneless Bonouses

dcarch7 d c f l a s h 7 @ y a h o o . c o m

9 years ago

Everyone is making turkey, a thousand methods, a million recipes.

This is how I prepare my turkey to deal with a few typical issues.

I tunnel-bone the bird; removing
all the bones from the bird, while leaving the meat and skin intact,

This allows:

1. Shorter cooking time. Better thermal conduction of a very large piece of
very cold meat.

2. Safer for stuffing to be cooked inside the bird.

3. No need to scoop out the stuffing for messy serving.

4. Much better for the seasonings to permeate into the meat.

5. Better Norman Rockwell aesthetics on the table comparing to spachcocking
the bird into separate parts.

6. A ton of bones to make gravy. So long College Inn!

7. More elegant for serving. No need to deal with cutting into bones.

It really does not take a lot of skills to do this.

dcarch

18 lbs

All bones removed in one piece

Boneless rubber turkey

Sort by:Oldest

Comments (6)

annie1992
9 years ago
So you don't actually remove the bones from the legs, wings and back? it looks like just the rib/breast bones?

Elery and I have boned an entire turkey ala Jacques Pepin, but then you pretty much have to roll the stuffing up inside the completely boneless bird....

Annie
sleevendog (5a NY 6aNYC NL CA)
9 years ago
But the roasting bones with the turkey whole is a good prequel to the next day or the evening stock is it not? I will stick with same ol' same ol' roasting and never disappointed.. But do like others recipes! ...and many friends are going off completely planning beef and duck and ham and lamb. As we have done over the years and now are looking forward to a basic roasted turkey whole.

The nice thing about your method is having stock well ahead of the meal with all that goodness...for gravy. Yet my stock was made last weekend and turkey soup stock is so different i want it next day for soup.
Related Discussions
What to do with Boneless Skinless Chicken Thighs?
Q
Comments (32)
OMG - don't forget Sol's Caramel chicken!!!!!!! If you look through, I think just the previous WFD thread, she posted a pic. Of course, her pic will sell you quicker than mine will - lol. This stuff is to die for. YUMMMMMMM Chicken in Caramel Sauce - Sol This recipe is from the Washington Post, which adapted it from a recipe from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San Frans Best Restaurants by Michael Bauer 1/2 C packed dark brown sugar 1/4 C water 1/4 C Asian fish sauce 3 T rice vinegar 1 tsp minced garlic 1 tsp soy sauce 1 tsp thinly sliced fresh ginger 1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me) 2 small chili peppers, fresh or dried, halved (I always use fresh) 1 T canola oil 1 shallot thinly sliced 1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer) In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside. Heat oil in a large skillet over high heat (can also use a wok, but Ive had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes. Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes. Serve with rice. Note: This is traditionally a Vietnamese dish. If you havent cooked w/fish sauce before, youll notice that its pretty stinky before its cooked (!), but when the sauce is all together it gives it a really distinctive flavor that would be difficult to duplicate without it. Im able to get it in my local grocery store, but if you cant, then Asian markets will be sure to have it. The dish can be more spicy or less, depending what you do w/the pepper and chilis. If I want it less spicy, I remove all the seeds from the chilis before adding them to the sauce. This time, I left most of the seeds in, and it was very spicy. Probably theres a happy medium and it would be spicy enough w/about half the seeds. If you prefer it to be more sweet than spicy, remove all the seeds and use a bit less black pepper (even tho I like it spicy, I never need more than 1/2 tsp of pepper). ((One problem I have is that the chicken is usually done faster than the sauce is reduced. It doesnt particularly suffer as a result, but it would probably help if I used a larger skillet so the chicken could brown faster while cooking for a shorter time. )) I'm not sure whose note this is! Enjoy!
...See More
Black Friday - Turkey Sale
Q
Comments (7)
I certainly would do that if I could find turkeys at that price around here. The cheapest turkeys are ever on sale for around here is maybe $1.98 a pound. And that is just a run-of-the mill, mass-produced grocery store turkey. I have to pay anywhere from $3.50 to $4.00 a pound for a free range turkey from one of the local farms. I almost bought a half turkey breast yesterday. Just a small one about two pounds and they wanted $17.00 for it so I passed. Instead I bought some turkey wings and they are on simmering for a pot of broth to make soup with. Ann
...See More
RECIPE: Slow Cooker Mediterranean Roast Turkey Breast
Q
Comments (1)
This sounds like something we'll like, Angie, thanks.
...See More
Boneless Turkey Breast
Q
Comments (28)
Thank you for your well wishes, Linda. I've decided that widowhood is definitely not for the faint of heart. I've been a member of the club for ten plus years and although I'm a strong and stubborn ole Yankee who tolerates living alone perhaps better than most...there are times when it's more challenging than I would wish. I have no children of my own and the very few relatives that remain are too far away to be part of my active life. My neighbors are a self-absorbed lot not open to sharing much of anything with their own let alone with a single old lady. I learned very early on that married couples of almost any age bracket in this area do not want to socialize with single women...no matter what their age. They're really rather a strange collection and one of these days before I take my final trip...I plan to write about this entire experience. I've lived all over the world and I've never seen a population such as this. I don't know if they're a sign of the times or just a local oddity. Unfortunately...I don't have the option of moving so I just meander through daily life enjoying it through my eyes...giving and helping where I can...and ignoring the lesser attractive parts. It seems to be working! I would love to have some Le Cruset pieces but with the glass top stove...and my own slowly failing eyesight...it's probably safer that I don't. It's beautiful cookware. :-) When I bought this stove I bought a new edition of flat bottomed cookware from Cuisinart that has turned out to be a wonderful asset. It conducts heat very easily and evenly...and performs miraculous fetes over very low temperatures. I think its performance is probably why I've never invested in a crock pot. But once the holidays have passed and shopping becomes less of a physical challenge...I plan to take a look at what's available just to satisfy my need-to-know. Happy Thanksgiving, Linda...and once again...thank you for your help.
...See More
annie1992
9 years ago
sleevendog, I then had to roast the bones and make stock, but the boneless rolled turkey was easier to carry the three hours to Elery's family Christmas and bake there. I prefer just a plain ole' roasted turkey, because I'm not a fan of stuffing, and I couldn't avoid it when it was all rolled up in the bird. His family loved it, though.

Annie
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
Annie, in past years, I removed all the bones 100%. Then I decided that wings and drumsticks are finger food. So this year I left those bones alone.

There are a thousand recipes for stuffing. I am planing on the following ingredients for my stuffing:

Chestnuts, leftover pizza pie edges, shiitake mushrooms, black garlic, wild rice, possible bacon powder, etc.

The turkey will have pomegranate glazed crispy skin.

dcarch
plllog
9 years ago
That's interesting! I've never thought of pizza bones as stale bread/crumbs for cooking, but I bet they make awesome stuffing.

There's more flavor when the meat cooks on the bone, so if you're not stuffing, rolling or any of that, why, again are you doing this? For the Norman Rockwell presentation, doesn't it look deflated? For carving in the kitchen, it doesn't matter if it's spatchcocked (so long as it'll fit in your oven) or in pieces.

I'm so confused! At first I thought you were removing the central bones to get more stuffing in, then you said it was better because it didn't need it. So I figured the pizza bone stuffing was separate. Okay, I'm just more confused now. Pray tell!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
Fair questions.

Yes the turkey will not look like your typical turkey with all the bones. It will be flatter looking, but not deflated looking. It will still look like a full turkey, a better looking turkey on the serving platter than a all chopped up one.

I like the idea of stuffing the stuffing inside the bird. Not that it improves the taste because the stuffing will be made with the best stock from the bones. It already will be amazingly tasty.

The flatter bird will allow the meat to be cooked quicker and more even. Also, without the bone cage inside, the seasonings rubbed inside really flavors the meat well.

In addition to other benefits, a flatter bird allows the skin to be browned better. A regular turkey only gets the very top of the skin browned, with lots of skin remain soggy on the sides.

dcarch

Turkey, Boneless Bonouses

Comments (6)

annie1992

sleevendog (5a NY 6aNYC NL CA)

Related Discussions

annie1992

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

plllog

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Turkey, Boneless Bonouses

Comments (6)

annie1992

sleevendog (5a NY 6aNYC NL CA)

Related Discussions

annie1992

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

plllog

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author