Turkey "Roast"

jrterrier

Here is something I have done in the past, and decided to try again. It was very successful, and yummy too.[p]I raised some turkeys several years ago, and was short on freezer space, so decided to de-bone the carcasses. First, I removed the wings and legs. Working on one side at a time, next step was to cut down into the breast along side the breastbone. Follow along the bones, cutting the breast meat loose from the carcass. It is easy to see what needs doing, when you get started. It is not rocket science, for sure. When done with one side, set the breast meat to the side and do the other side. After that, cut the thigh off of the leg, and de-bone the thigh by cutting carefully around the bone. [p]Once all this is done, put the thigh over the meat side of the breast meat. This puts some skin on the outside of most of the "roast". Tie with cotton cord. I used four pieces of cord. Three around the small diameter of the roast, and one around the long diameter. This treatment makes the breast meat cut so it is across the grain, and each slice is very similar in quality and size. A lovely way to serve up too, and the clean up of that turkey carcass is all done prior to the big day. I LIKE that part! Especially, when I am the one to do most of that job.[p]I have not raised any turkeys for several years, but should... IMHO, it gives a superior product. The flavor is far superior to store bought. This year, I bought a 17# bird, thinking the kids were coming, but surprise, they couldn't make it. So... 17# for two people is a bit much. I decided to bone it out. I froze the wings and drumsticks for later use, boiled the carcass for soup/stew/pie, and BGE'd the two rolled roasts. They turned out very good, cooking in 3 hours at under 300*. We are already working on the second one. <Oh My> [p]We skipped dressing as we really don't need all those carbs, and gravy was made by boiling up the neck and giblets.