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Whole Boneless Turkey

Whole Boneless Turkey

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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.

Gayle’s Chicken with Carrots & Wine Sauce

Gayle’s Chicken with Carrots & Wine Sauce

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Yield: about 4 servings
Originally adapted from Pillsbury Kitchens’ Family Cookbook

I updated this to use cream and mushrooms instead of cream of mushroom soup.

  • 1-1½lb boneless chicken breast halves
  • 8oz carrots or baby carrots, peeled and cut to 2 in pieces
  • 8oz mushrooms, sliced
  • 8oz heavy cream
  • 2oz white wine
  • 1heaping tsp Better than Bouillon, chicken
  • 4TBS butter, divided
  • 1TBS oil

Trim breasts of any fat or cartilage. If breasts are large, halve diagonally (can do this anyway). Season breasts with salt and pepper.

If the carrots are fresh, microwave in a covered dish with 1 TBS water for 2 minutes.

Heat frying pan over medium high heat. Add butter. When butter stops sizzling, add mushrooms and saute for 6 to 8 minutes until browned. Remove to dish and set aside.

Add 1 TBS oil to pan and heat for 30 seconds. Add chicken to pan. Move pieces around to coat bottom with oil. Fry on first side until light to medium brown, 3 to 5 minutes. Turn chicken over and continue to fry for 2 to 3 minutes.

Add heavy cream, wine and Better than Bouillon. Stir in center of pan, between chicken pieces to mix in Better than Bouillon. Season well with black pepper.

Return the mushrooms and carrots to the pan and mix everything to evenly distribute. Carrots should be in sauce, but not under chicken. As sauce starts to boil, reduce heat to simmer. Cover, cook for 8 to 10 minutes.  Should be bubbling, but not boiling hard.

Check thickest piece of chicken with instant read thermometer for > 152°F. (Or pull one of the breasts from the pan, cut almost in half and check for doneness. Should not be any pink in center.)

Remove breasts to a serving dish and set aside.

If necessary, increase heat and reduce cream sauce to desired thickness. Taste and adjust seasoning.

Pour over breasts.

Serve with rice.