Magazine article Sunset

No Bones about It, This Is an Easy-Carve Turkey

Magazine article Sunset

No Bones about It, This Is an Easy-Carve Turkey

Article excerpt

No bones about it, this is an easy-carve turkey The showmanship of carving gets full play--without the pitfalls--when the turkey comes to the table minus its skeleton. Wing and legs intact, the well-stuffed bird looks every bit the holiday centerpiece--no bones about it!

The first step is to get rid of the bulky carcass. Because a turkey is big--and so are its bones--this is a surprisingly easy process (steps for boning follow). Into the cavity goes the stuffing, to be skewered in place. The bird comes to the table looking properly whole and fit for Thanksgiving. Carving it is easy for the host, a triumph for the cook.

Use the good drippings to make your favorite gravy.

Boned Turkey with Rice Stuffing

Boned turkey (directions follow)

Rice and sausage dressing (recipe follows)

Salad Oil

Salt and pepper

Lay the turkey out flat, skin side down. Mound dressing onto the center of the bird, shaping the rice to resemble the missing carcass. Lift edges of the back over rice, overlapping the skin slightly, then secure with small skewers to enclose. Pull neck skin over the back; skewer. Fold wing tips over the back.

Gently turn turkey over, rub lightly with oil, then carefully place on a V-shaped rack set on the widest position in a 12-by 14-inch roasting pan.

Bake in a 350[deg] oven until a meat thermometer iserted in thickest part of the thigh on the inside of the leg registers 175[deg], 2 to 2 1/2 hours. (Since optimum temperatures for breast at center and thigh are 170[deg] and 185[deg], respectively, and both cook at the same rate, we suggest 175[deg] as the best compromise.)

Remove turkey from oven and let rest on rack at least 30 minutes. Carefully transfer bird to a large carving board. To serve, use a very sharp knife and cut the bird in half lengthwise. Remove skewers, then lay each half cut side down. Slice off wings; then, using the leg to anchor bird, slice breast halves diagonally to include some dressing with each serving. Cut off thighs, separate drumsticks, then slive meat from thighs. Season to taste with salt and pepper. Makes 10 to 12 servings.

Boned turkey. …

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