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Boneless Turkey Success
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pflug
Posts: 106
I went for it and deboned the turkey. Besides it being boneless I followed MadMax guide for the stock and the gravy. I had a lot of bones to combine with the giblets for the stock. Went for a simple cranberry apple stuffing (just sort of made it up). It was gorgeous here in NC for cooking outside on the Egg - the turkey only took 2 hours on the LBGE, started it at 425 indirect, and then down to 325 indirect. I will have to say that slicing it to get ready for serving was so easy.
Here are some pictures:
Turkey Deboned.jpg
I let it sit in the refrigerator overnight, uncovered to dry out the skin a bit.
Here are some pictures:
Turkey Deboned.jpg
I let it sit in the refrigerator overnight, uncovered to dry out the skin a bit.
Comments
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I love turkey this way. My wife and I often have this for Christmas. How did you like it?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Thanks SciAggie, it turned out great and everyone (we go over our nieghbor's house for Thanksgiving) loved it...even the kids liked the stuffing. I would repeat this again... most important how we enjoy the leftovers now!!
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@pflug
It looks great brother. I like the fact that you deboned it yourself. Sadly that seems to be a dying art amongst most home Q enthusiasts. The knife skills earns my respect. Great job all the way around. For displaying both cooking talent and knife skills, I proudly offer:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks!!
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Great looking food! I applaud your creativity. I've deboned a chicken, but I've never even considered a turkey. I might try your method for Christmas.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
I had also deboned a chicken in the past, same approach... just bigger. The one thing that I was different - with the chicken you could break the leg bone with the back of a chef's knife - with the turkey I ended up having to get out the framing hammer to break that bone!
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This is insane! Did you de-bone it Pepin style? I am so damn impressed! The whole cook is insanely gorgeous, but the tying it all back up gets amazing props! Good work pflug! Really good work!Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Fantastic. Never thought of doing this even though I regularly debone and stuff game hens. Bravo. On my radar.*******Owner of a large and a beloved mini in Philadelphia
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Wow! I haven't tried deboning anything... sounds intimidating...
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Thanks @allsid, I did follow Jacques Pepin's technique (
https://youtu.be/nfY0lrdXar8) but had done a few chickens earlier in the year.
I still watch the video while I'm doing it - (Tip: I put my phone in a ziploc bag, when I'm watching and deboning... so I don't have to wash my hands every time I want to pause and rewind) @smbishop - give it a shot!! -
Excellent work!
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