This is a trick I started performing at about the age of 12. I'm not sure where I first read about it, but I loved the idea of removing the bones from a turkey, sewing it up, and then stuffing it to look like a normal turkey. Granted not many pre-teens are interested in tackling this sort of project, but my mother was supportive, bought me all the ingredients and let me try it out. Keep in mind, this was in the 1970s, long before Turducken hit the mainstream media. Amazingly, it came out great and I have repeated the feat over the years on everything from small cornish game hens up to 20 pound Turkeys...from New York to Spain and now in Seattle.
Why would one do this you might be asking!?! Well here are a few reasons:
- Without the bones, you can fit about twice as much stuffing inside the bird. Since stuffing is my favorite part, I love this. I guess you can tell what side of the cook inside vs. outside debate I'm on.
- This is just a theory, but I think the bones hold the meat up and cause the juices to drain out. As my theory goes, having the meat down on the stuffing keeps it more moist.
- You can roast the bones and make a great stock for gravy in advance.
- It makes for a very cool presentation!
So how does this work? Well the basic technique can be found clicking our logo:
I prepared a boneless bird this past Thanksgiving for a good sized crowd..all of whom seemed pleased. Maybe you should try if for your Christmas/Hanukkah/Kwanzaa/Festivus bird!