Peter Gallagher
TVWBB Guru
After Thanksgiving, I'll usually see if there are any turkeys on sale and pop one in the freezer for later use - This year I found this nice little 9 pound guy. I thought I'd try something a little different, and do a roll, which is is basically a whole boned turkey, rolled up.
I like to brine them first, which I did Friday over night on Friday:
Boned it out - keeping the back skin intact. Not too bad - the hardest part is getting the feather bones out of the legs.
I cut the filets off the breast , and used them to even out the distribution of the meat. Then peppered it, and added some fresh oregano, prosciutto and cheese...
I channeled my doobie rolling skills from the 70's and twisted up a phatty:
The white meat end: It came out pretty good - maybe a hair or two over done, but not too bad. Today we'll make some soup from the stock created from the carcass and bones...Enjoy the games today, everyone!
I like to brine them first, which I did Friday over night on Friday:
Boned it out - keeping the back skin intact. Not too bad - the hardest part is getting the feather bones out of the legs.
I cut the filets off the breast , and used them to even out the distribution of the meat. Then peppered it, and added some fresh oregano, prosciutto and cheese...
I channeled my doobie rolling skills from the 70's and twisted up a phatty:
action shot:
the dark meat end:
the dark meat end:
The white meat end: It came out pretty good - maybe a hair or two over done, but not too bad. Today we'll make some soup from the stock created from the carcass and bones...Enjoy the games today, everyone!
