Boned Turkey
Ingredients
Directions
Bone the turkey
Singe and prepare the turkey for roasting without drawing it.
Turn the turkey on its back and cut down the backbone with a small boning knife.
Carefully run the knife between the flesh and bones, avoiding piercing the skin.
Press off the flesh with your thumb and finger, leaving the small bone at the rump and the bone at the end of the wing intact.
Work on one side, then turn the bird inside out by removing the leg bones.
Fill, cook and serve
Fill the turkey with the forcemeat, skewer it in shape, and steam for three hours.
Roast the turkey for one hour.
When cold, garnish with aspic jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Turkey
- Forms the whole boneless shell that holds the filling and is cooked through.
- Forcemeat
- Fills the cavity, adding moisture and a firm, sliceable texture once cooked.
- Aspic jelly
- Sets into a clear savoury glaze that adds moisture and a glossy finish when cold.
The step that matters
Carefully run the knife between the flesh and bones, avoiding piercing the skin. The skin is the outer shell that holds the bird and filling together. A pierced skin lets the forcemeat leak and the juices escape during steaming and roasting, leaving the meat drier.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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