Deboned and stuffed turkey recipes?

[AnonCooks]

I was going to attempt to make a deboned and stuffed turkey for Easter. I was planning on keeping it simple this is what I had so far for the inside stuffing.

- Homemade bread cut into cubes or small pieces.(nothing too fancy just some flatbread maybe with some baking powder added to the dough to give it a little rise)
- Roasted red peppers
- Shredded Carrots
- Minced Garlic(Maybe)
- Butter
- Chicken Stock
- Heavy Cream(Maybe)

If you wondering about the absence of celery I just don't like it.
Any suggestions on spices? Also is it hard to debone a turkey? The one I might be using is apparently like 20lbs.

 

[Andy M.]

I've done it to make a turkey roll with stuffing in it and all rolled into a log with the skin on the outside. It was delicious and cooks much faster than a whole turkey.

It's pretty difficult to debone a whole turkey. You have to cut out the backbone and lay the bird flat skin side down then use a boning knife to cut around each bone individually to separate it from the meat. Then you have to make sure you have all the cartilage and sinew that's around the joints cut out too.

 

[AnonCooks]

I've done it to make a turkey roll with stuffing in it and all rolled into a log with the skin on the outside. It was delicious and cooks much faster than a whole turkey.

It's pretty difficult to debone a whole turkey. You have to cut out the backbone and lay the bird flat skin side down then use a boning knife to cut around each bone individually to separate it from the meat. Then you have to make sure you have all the cartilage and sinew that's around the joints cut out too.

Would it be something you do a day or 2 in advance due to prep time? Also is a boning knife needed or would a chef k ife or pairing knife work fine? I was thinking of getting kitchen shears though.

 

[dragnlaw]

Anon,
1. I suggest you try to find a video on it being done. Keep the video handy to where you are working for frequent viewing.
2. If they say you can do it in an hour... add 2 to 3 hours to that time.
3. Get some tea towels to grip your meat and bones with.
4. No matter what/which knives you use, keep them sharp.
5. Do it minimum 1 day in advance or even 2 days. If your kitchen is warm you can chill it between stages.
6. Should I ever attempt something like that I would actually take 4:-

Day Four to view video's and think/plot the plan over.​

Day Three - de-bone.​

Day Two - recuperate, prep/make dressing and everything else.​

Day One - Stuff and cook.​

 

[Sir_Loin_of_Beef]

Turkey is for Thanksgiving. Rabbit is for Easter.

 

[Kathleen]

If you wanted the flavor of celery without the texture, add a bit of celery seed. Not a lot, just a bit.

 

[AnonCooks]

Turkey is for Thanksgiving. Rabbit is for Easter.

don't tell me how to holiday.

 

[AnonCooks]

If you wanted the flavor of celery without the texture, add a bit of celery seed. Not a lot, just a bit.

I'm gonna have to try and remember that.

 

[dragnlaw]

Anon, I use celery seed a fair amount, giving it a crush before use. I don't often keep celery on hand, especially lately as it is expensive and I end up tossing it rotting from the fridge.

 

[caseydog]

Would it be something you do a day or 2 in advance due to prep time? Also is a boning knife needed or would a chef k ife or pairing knife work fine? I was thinking of getting kitchen shears though.

I've deboned a chicken, and a boning knife is essential, IMO. I wouldn't try it with a chef's knife -- too big and cumbersome for the delicate parts of boning.

I have one like this. Cheap and very good quality. Sorry about the ridiculously long link.

https://www.amazon.com/Victorinox-Swiss-Classic-Boning-Flexible/dp/B000QCNJ3C/ref=sr_1_3?crid=FO58IT1EK389&dib=eyJ2IjoiMSJ9.BuJH1BlCVUBk5fIcjLtezfgQx6JH5uh4DihkkoFTy5YUD49LpcmNbL4DBYpJ4EOFgCOmK1uQWuH9disEOc-RgRGD67UOWABVOZpNpCwLOfVXeUB2AvnB1g6d2j_CwOkLllFanrIFMJ1PzydZibi13Je9f2Xal8g_YnCdjSvVRO36c8ME0XTZTGft5Vf3-M4BwJXJyPF4PXYprrFrXU5PZaTIFjgIhDBATZp9b4dq5kNYynqbvxgKbNEbMrpom5X8YEeLEBoQ6Q7CAANDCBmADqVwSAfqzyHVmRI0Vc3KEsgwYgMnwFitvPVlSMmNiuQZeBCPE2MSLuK_4nUfx3h08bMijeaJV1DFQNQP1PMqaGl5RstdPZkdGxZtg7vhAj42t-yVNJ3OtsnAeX7AUhpYy1j8YgMuIn7ZwhzUEHVhVS6s06_PkSjbwx5KRUzv5oVz.mhL-Jjj6h8xCxPOuANrkQXEBKipWbMjSSkKM-mJMXsg&dib_tag=se&keywords=victorinox%2Bboning%2Bknife&qid=1739758041&sprefix=victorinox%2B%2Caps%2C138&sr=8-3&th=1

CD

 

[AnonCooks]

Anon, I use celery seed a fair amount, giving it a crush before use. I don't often keep celery on hand, especially lately as it is expensive and I end up tossing it rotting from the fridge.

I'm gonna try to remember to get some. I'm just don't like celery or onions that are not used in something like a blended until smooth tomato or red sauce so I tend to use bell peppers as a substitute for the onions. I guess the carrots would be subbing celery for this. But I'm open to adding celery seeds. Any other ideas for spices?

 

[AnonCooks]

I'm gonna try to remember to get some. I'm just don't like celery or onions that are not used in something like a blended until smooth tomato or red sauce so I tend to use bell peppers as a substitute for the onions. I guess the carrots would be subbing celery for this. But I'm open to adding celery seeds. Any other ideas for spices?

 

[dragnlaw]

Have you tried milder onions, like Shallots? Sometimes call French Dry Shallots? Often packaged as you see in this picture. Look elongated and once the dry skin is off, have a purplish pink skin (almost like a red onion, but not. Can be quite small or about the size of a large head of garlic. They are really very mild, I think even more so than scallions (green onions)

 

[AnonCooks]

Have you tried milder onions, like Shallots? Sometimes call French Dry Shallots? Often packaged as you see in this picture. Look elongated and once the dry skin is off, have a purplish pink skin (almost like a red onion, but not. Can be quite small or about the size of a large head of garlic. They are really very mild, I think even more so than scallions (green onions)

View attachment 72930 View attachment 72931

It's a texture issue not a flavor issue. Same for celery.

 

[Andy M.]

Would it be something you do a day or 2 in advance due to prep time? Also is a boning knife needed or would a chef k ife or pairing knife work fine? I was thinking of getting kitchen shears though.

I would plan to have it done complete and ready to go into the oven the day before the meal.

A chef's knife would have limited use. A paring knife would be more helpful. The point of a boning knife is that it has a flexible blade that enables you to get in and around the bones more easily.

 

[caseydog]

It's a texture issue not a flavor issue. Same for celery.

I love onions and celery, and hate carrots. A lot of people don't like the stringy element of celery.

I use black pepper and some form of garlic in/on everything I cook. You mentioned minced garlic as a "maybe." I keep Kirkland granulated garlic in my pantry (from Costco), and it is excellent California garlic. There is no texture to that, just flavor.

How do you feel about heat? A very small amount of cayenne pepper (powder) can add a little "zing" without adding much in the way of heat.

I have found some lemon zest to be good with turkey.

CD

 

[dragnlaw]

OK, so as it is a texture issue, no problem with that. Do as the others have mentioned. Both garlic and onion are available in a ground powder form. Just be aware that garlic salt and onion salt are common and you don't want them. No salt!
Between all 3 flavours, I think you will be pleased. Onion, garlic powders and celery seed will add a ton of flavour.
Just go easy with them, it could be easy to over do it.

 

[AnonCooks]

OK, so as it is a texture issue, no problem with that. Do as the others have mentioned. Both garlic and onion are available in a ground powder form. Just be aware that garlic salt and onion salt are common and you don't want them. No salt!
Between all 3 flavours, I think you will be pleased. Onion, garlic powders and celery seed will add a ton of flavour.
Just go easy with them, it could be easy to over do it.

Funny enough I actually really like roasted garlic.

 

[pictonguy]

Deboned a dozen pheasant for valentines day, that was fun, lol. Stuffed rolled and tied.

 

[dragnlaw]

Now THAT was a labour of love!

Every time I hear of someone deboning a bird I think of the video I saw of the guy deboning the chicken without cutting the skin or spatchcocking, other than the regular cuts for gutting. LOL