Comments on: Cooking Laid Back Turkey

By: Mary K Higgins

Mary K Higgins — Tue, 21 Dec 2021 19:28:34 +0000

The only thing that you are missing is using long skewers to hold the wiggly bird together when manipulating it into the oven and flipping it over the stuffing. Julia has you put one long skewer to attach the wings to the carcass (pushing the skewer through one wing, then thru carcass, and finally out the other wing), and the other to attach the drumsticks to the carcass in the same manner. I use long sturdy metal skewers for this purpose. They are worth using as it really facilitates the process.

P.S. I really appreciate your sense of humor 🙂

By: David Forrest

David Forrest — Thu, 23 Nov 2017 20:43:38 +0000

Thank you for the prodding. The guidance worked great. I really hate the post-meal carcass carving, and much prefer this deboning/butchering ahead of time. I also made some nice stock of the carcass while the rest was cooking & the leftovers were so easy to put in a tupperware–lift a couple slabs of turkey and then box up the extra stuffing — 2 minutes tops.

Thanks.

By: Douglas C Alder

Douglas C Alder — Thu, 23 Nov 2017 14:45:22 +0000

1. A good filleting knife or a boning knife will make boning the bird much easier. I prefer a filleting knife for birds as the blade is more flexible. In either case a very sharp knife is your friend

2. If you quaver a bit at the thought of trying to bone out the whole bird another technique is spatchcocking – see https://www.youtube.com/watch?v=w6In-ykjS9w – using this technique you still have bones in the bird for that extra flavour and your cooking time will be about a quarter that of cooking a whole bird.

Greg – for your technique consider doing the boning the night before ( brining the bird or marinating it overnight can make for some tasty meat) browning the bones in the oven along with some onions, carrots and celery then starting your stock the day before and let it simmer on very low heat overnight to extract the maximum flavour.