Yield: 6 to 8 Servings

Chef John / Food Wishes

October 2017: I saw the video about this on Food Wishes YouTube feed. It had try this written all over it. I was looking forward to this for Thanksgiving this year. Alas, overruled by the family for the traditional bird. The day after Thanksgiving I bought two fresh turkeys at deep discount. One was used for this recipe.

• 1turkey, completely thawed
• 4cups of stuffing of your choice. This fills a 12 lb turkey. You will need more for larger birds.
• salt and pepper
• 10pieces kitchen/butchers twine 18 inches long and one piece 36 inches long

You really need to watch the video unless you’re an experienced turkey deboner. In the video John mentions have some long nose pliers. Getting the tendons out without them is nearly impossible.

Make the stuffing and set aside.

Debone the turkey. With the skin side down, smooth things out to their original shape. Flip the tenderloins over to fill in between the white and dark meat. Slash the thickest part of the breast and fold toward the neck end. Season GENEROUSLY with salt and pepper.

Smooth the stuffing down the middle and out to the edges.

Fold the sides toward the middle and tuck in the ends. It may not stay at first.

Slide the pieces of twine under the turkey and tie to make an even package.

Season well with salt and pepper, flip over and season the other side. Move to a roasting pan.

Start in a 450°F oven for 15 minutes

Reduce to 325°F until you get an internal temperature of 150 F. (mine took about 1½ hours more)

Pan sauce is the drippings from the roasting pan with a big splash of cream, reduced until slightly thickened, and strained.