Boned Rolled And Tied Turkey Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees.
• Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
• Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
• Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
• Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

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.

Steps:

• Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed.
• Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey. Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.
• Roll up the turkey starting at the edge closest to you, and continue to roll forming a tight log, finishing with the seam-side down. Tie with kitchen string at 1-inch intervals, maintaining as tight a log as possible. Adjust the string to make the drumstick as straight as possible. Tuck the wings behind the turkey's back and sprinkle the outside with the remaining salt mixture. (The turkey can be prepared to this point up to 1 day in advance.)
• Position an oven rack in the lower third of the oven, remove the top racks and preheat the oven to 375 degrees F. Fit a wire rack into a baking sheet and put the turkey on top. Brush all over with olive oil and turn the turkey seam-side up. Roast until the skin is browned and crisp, about 1 hour. Remove the baking sheet from the oven and carefully flip the turkey using a large spatula.
• Return the turkey to the oven and continue cooking until the top is deep golden brown, and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 50 to 60 minutes more. Remove from the oven, tent loosely with foil, and let rest 20 minutes before slicing. (The turkey will continue cooking as it rests.)
• Cut off the string with scissors, taking care not to tear the skin. Cut the turkey into 1/2- to 3/4-inch slices and separate the drumsticks and wings. Serve immediately.