Imagine presenting a show-stopping turkey that's not just a meal, but a culinary masterpiece that will have your guests talking for weeks! This Boned, Rolled, and Tied Turkey is the ultimate game-changer for holiday dinners, transforming the traditional roast into an elegant, perfectly seasoned, and remarkably easy-to-serve dish. Whether you're a seasoned chef or a curious home cook, this recipe will elevate your cooking skills and impress even the most discerning food critics at your table.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey, boned and rolled
- 2 cups stuffing
- 1/2 cup butter
- 1 cup broth
- Salt and pepper to taste
Instructions
- Prepare the turkey by carefully removing all bones from the bird, keeping the skin intact. This requires careful knife work to separate meat from bones while maintaining the turkey's overall shape.
- Lay the deboned turkey flat on a clean work surface, skin side down. Season the interior generously with salt and pepper.
- Spread the prepared stuffing evenly across the inner surface of the turkey, leaving a small border around the edges to prevent overflow during rolling.
- Carefully roll the turkey, starting from one end, ensuring the stuffing remains evenly distributed and the skin is not torn.
- Use kitchen twine to tie the rolled turkey at 1-inch intervals, creating a compact and secure roast that will hold its shape during cooking.
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the lower third of the oven.
- Rub the exterior of the turkey with softened butter, coating the entire surface to help create a golden, crispy skin.
- Place the rolled turkey in a large roasting pan and pour the broth into the bottom of the pan to help keep the meat moist during cooking.
- Cover the turkey loosely with aluminum foil to prevent excessive browning and retain moisture.
- Roast the turkey for approximately 3 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest point.
- Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp up.
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before removing the kitchen twine.
- Slice the rolled turkey into even portions, ensuring each serving includes both meat and stuffing.
- Serve hot, optionally with pan drippings or gravy, and garnish with fresh herbs if desired.
Tips
- Boning Technique: Take your time when removing bones. Use a sharp boning knife and work slowly to keep the skin intact and maintain the turkey's shape.
- Stuffing Distribution: Spread stuffing evenly but sparingly to prevent overflow and ensure each slice has a perfect meat-to-stuffing ratio.
- Tying Matters: Use kitchen twine and tie at consistent 1-inch intervals to maintain a compact shape and even cooking.
- Temperature Precision: Always use a meat thermometer to ensure the turkey reaches the safe internal temperature of 165°F (74°C).
- Resting is Crucial: Allow the turkey to rest for 20-30 minutes after cooking to let juices redistribute, ensuring moist and tender meat.
- Butter Coating: The softened butter helps create a golden, crispy skin that's both visually appealing and deliciously flavored.
- Foil Management: Use foil to prevent over-browning, but remove it in the last 30 minutes for that perfect crisp exterior.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
