Good question .
the finest non-SV turkey I sued to make
started w Jacque & Julia's method ( demonstrated on the PBS cooking series , and a mighty fine one it was )
where the legs and wings were trimmed off the carcass . the back was then cut off , and the breast meat
on the frame of bones , was place on top of the stuffing . the thigh was boned out and stuffing was place in that
and tied , then the legs were placed alongside the fram , as were the wings , then the whole thing roasted
to your desired doneness. I then added a small twist : I boned out the breast ( 2 ) and kept the skin on
and flopped that on top of the stuffing. I could then make two ' bags ' of stuffing for the breast to sit on
20 - 22 turks back then. everything was cooked perfectly .
so , neither tie nor dont tie : bone out !
P.S. : @gfweb if yoy have enough breast meat left : re-bag w a little gravy , and re-therm to the SV temp.
nice way to make multiple hot oven faced turkey sandwiches. add some stuffing to the bag(s)
individual servings , just as good as the originals.
