If you’re a turkey, and you’re getting boned-out, there’s a good chance you’re about to become Turducken, which in this chef’s opinion, is one of the most overrated recipes of all time. When was the last time you sat down in a restaurant and thought, “I hope the chef’s doing a turkey, duck, chicken trio.”
I’ve also posted a bonus video below that goes into more detail on the tying technique. So, if you’re looking for a new and exciting challenge for Thanksgiving, I hope you give this a try. Enjoy!
- My turkey was about 15 pounds, but this will work on any sized bird.
- I wanted to try salt only on the outside, without butter or oil, like in our salt chicken recipe, just to see what would happen, but nothing did. So, feel free to slather on the butter.
- You’ll need about 3-4 cups of prepared stuffing depending on the turkey.
- My pan sauce was nothing more than the drippings with a big splash of cream, reduced until slightly thickened, and strained.
2 tsp fresh chopped rosemary leaves
Bonus Knot Tying Video
Source recipe: https://foodwishes.blogspot.com/