Boneless Turkey

Spring Chicken

<p />A friend brought me a 10 # stuffed boneless turkey (the only bones were in the legs and wings). Rain was predicted all day so I decided today would be a good day to cook it. There was already some seasoning on it but I added some of Wil's G'rilla rub to it and cooked it on a raised grill @ 350° for three hours. I folded up a piece of foil to act as a drip pan but I did nothing else. It hit 160° internal at precisely 3 hours. I let it rest a bit and the next thing you know one of the legs fell off in my hand. Then my knife slipped and cut off a chunk of breast. Shoot, all I could do then was sample it. WOW! Great. Took some to my neighbor while it was still hot. I did good.[p]Spring Chicken
Spring Texas USA

Unknown

Spring Chicken,[p]Amazing what they have done with genetics lately...
Must be easy to carve. Looks great, SC![p]MM

Car Wash Mike

Spring Chicken,
Is there no breast bone? That is great for carving. Where did he get it? I'd like to have 1 on turkey day.[p]CWM

Mike in MN

Spring Chicken,
yep, gotta be real careful with that knife in your hand! [p]Usually the neck bones are missing after I am done with chickens or turkeys....just can't imagine what happened to them....[p]I like a little chunk of flappy meat on a steak or pork chop. Just before things are done, a quick grab and snap of the tongs and BAM! There's a nice little sampler for the cook![p]Mike in MN

Spring Chicken

Car Wash Mike,
I have no idea where he got it but I will be sure to ask. It really cooked up nicely and was much easier to cut up than a whole turkey. Very tasty and juicy. The skin was outstanding. So was the sausage stuffing. I'll post what I find.[p]Spring Chicken

Chef Wil

Car Wash Mike,
if your interested in boneless turkeys, e-mail me

Unknown

MapMan,[p]That sounds alot like a TurDucken.

Pakak

Chas from MO,[p]That's what came to my mind too.

Unknown

Spring Chicken,
Very interesting, but, I would realy miss that carcass to cook in a big ole pot of water with onion, celery , garlic , worchestershire , and tabasco, that always comes out tasting about the same as good brunswick stew, that we toast muffins and spoon it on top of.