Everyone is making turkey, a thousand methods, a million recipes.
This is how I prepare my turkey to deal with a few typical issues.
I tunnel-bone the bird; removing all the bones from the bird, while leaving the meat and skin intact,
This allows:
1. Shorter cooking time. Better thermal conduction of a very large piece of very cold meat.
2. Safer for stuffing to be cooked inside the bird.
3. No need to scoop out the stuffing for messy serving.
4. Much better for the seasonings to permeate into the meat.
5. Better Norman Rockwell aesthetics on the table comparing to spachcocking the bird into separate parts.
6. A ton of bones to make gravy. So long College Inn!
7. More elegant for serving. No need to deal with cutting into bones.
Tunnel boning without damaging the meat and skin does not require a lot of skills.
Have you done this before? What are your unique ways?
dcarch
18 lbs
All bones removed in one piece
The back
And the front
