BONELESS Whole Stuffed Turkey Roll
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- čas přidán 17. 07. 2024
- Let's roll one up for the holidays! First I show you how to debone a whole turkey, and then I stuff it and roll it up before roasting to golden perfection. Your friends and family will be blown away when you bring this impressive dish to your holiday table. #thanksgiving #turkey #holidays
Stuffing recipe:
12 oz. dried bread cubes of your choice(about 10 cups)
1 lb sausage of your choice
1 cup diced onion
1 cup diced celery
1 Tbsp each minced fresh rosemary, thyme and sage
3/4 cups butter
2 eggs
1/2 cup turkey stock or chicken broth
Roast the turkey roll beginning at 425°F for 20 minutes to help the skin brown. Reduce the heat to 325°F and continue roasting until the white meat in the center of the roll is 152-155°F and the dark meat onthe outside is 160°F or above. If the dark meat is in the center of the roll, roast until the center is 160°F, but the white meat will likely be overcooked if it is rolled to the outside.
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Music:
Epidemicsound.com
0:00 Intro
1:20 How to debone a turkey
11:25 Brining
12:52 Stuffing recipe
16:22 Roll it up!
22:05 Roasting
23:45 Taste test - Jak na to + styl
How perfect for sandwiches too!
Ok, Ok, Ok.... you have a 40-50 year old sister, or aunt, niece, or mom, that I can marry, so that I can FINALLY be invited for all these meals? Hehehe... Looks AWESOME.!.!.!.! Gratz Mr. Anderson.!.!.!.!
Nice work, if I ever tried it the usable meat would be the size of a budgie after finishing it ...
Meat sheet is my new favourite cooking term .. thanks Anderson !
Excellent cook! Thank you for taking us on your practice run, I like seeing the process. I would love to see the final product.
Looks impressive, im working on 2 of them, my 1st time. I'm actually doing it to portion out and make freezer meals with. Thanks for the help
You're welcome! I think I'm going to need to make one for the family and one for myself this week.😄
Awesome knife skills!
Thanks!
Another interesting recipe to add to my list. Loved the multi-purpose meat mallet. I also like how you show an actual prep/cooking effort rather than a "perfect prep" and a "perfect result." It keeps it real. Keep up the great work!
PS: Made your andouille sausage recipe last weekend. It is great! Will be trying your jalapeno & cheese snack sticks recipe soon.
I want people who want to try the recipe to have as much information as possible. On the downside, not a lot of people will sit through a 30 minute video these days.
I did a whole turkey breast wrapped in stuffing/dressing and it was moist and tender.
My parents don't like white meat and they devoured it.
I call it a inside out turkey.
Love your channel never miss an upload I was curious the burl cutting board you use what kind of wood is that its absolutely awesome...
That's a maple burl board that a friend of my father's made for him many years ago. It's a heck of a board. Thanks for the question.
@@AgeofAnderson it is awesome thanks for the reply ..
I’d have loved to see how you made the gravy! Would you consider wrapping it in bacon?
I would definitely consider wrapping it in bacon. I'd probably take all the skin off and replace it with bacon in that case.
One up....turkey roll stuffed pork loin. All wrapped in bacon. Porkey! Let me see that Porkey Roll!