In 1973 my Baba went to her neighbors house and learned how to debone a turkey. 48 Years later she is here teaching all of us how it’s done!
This week Baba is back in the kitchen and we are preparing a Thanksgiving feast with deboned turkey, homemade stuffing, and a creamy gravy made from the drippings. I definitely prefer Meat without the one, so if you’re like me, this video is for you!
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🔗 Products Used + Recommendations
🇨🇦 KitchenAid: amzn.to/3euXH56
🇨🇦 Betty Crocker Spatula: amzn.to/3euVFSD
🇨🇦 Measuring Cups: amzn.to/3zd5cFJ
🇨🇦 Lagostina Cutlery: amzn.to/3kAdP9p
🇨🇦 Kraft Stove Top Stuffing Mix: amzn.to/3uRLFty
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🥕 The Stuffing
Butter
Oil
2 onions
4 celery sticks
2 carrots
1 lbs. Italian sausage, casing removed
1 red pepper
1 tsp. garlic, minced
1 cup spinach, frozen and thawed
Parsley
360g Stove top bread crumbs
1 cup dried cranberries
1 cup chicken broth
1 cup walnuts, chopped
Butter, as needed
Salt, pepper, and sage, to taste
🗺 Directions
In a pan over medium heat combine the butter and oil. Add the onions and let them cook down a bit. Add the celery and carrots. Add the Italian sausage, pepper, minced garlic, spinach, and parsley. Let cook and add the breadcrumbs. Combine and add the cranberries. We softened our cranberries in some chicken broth. Add the walnut and your desired amount of chicken broth and butter. This will soften the mixture, so play it by ear. Stir in salt, pepper, and sage to taste.
🦃 The Turkey
Pick a medium-sized turkey and let it defrost completely. Take out any extras (giblets, neck, organs, etc.) and rinse the inside and outside of the turkey with water. Pat dry and place the turkey on a clean work surface.
Begin deboning at the spine and work your way down. When you get to the shoulders, work down one wing at a time and set the bones to the side. We cut the bone at the shoulder to make it easier to grip. Continue to work down the spine, around the breasts, thoughts, and eventually one leg at a time.
At this point, the turkey will be completely inside out. Gently turn the bird right side in.
Salt the turkey inside and out and begin stuffing. When
When stuffed, butter the inside and outside of the bird and use skewers to stitch any openings or tears.
Butter the inside and outside of the bird, and place it breast up in a deep pan. Generously oil the bird on both sides and make sure to get the sides of the pan to make sure it doesn’t burn. Cover with tinfoil and place in the oven at 350°F for about 2 hours or until the internal temperature of the bird reaches and holds 165°F.
Let the bird cool and transfer to a cutting board. Slice any way you’d like and enjoy!
🤎 The Gravy
1 cup drippings, strained
5 tbsp. flour
2 cups broth
🗺 Directions
Collect and strain the drippings from the pan and transfer to a pot over medium heat. Whisk in the flour and add the broth. Keep whisking until the mixture has thickened.
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🌟 Review and Tips
Keep a few sharp knives on hand. When cutting through the skin and bones, they get full very quickly
We have always used the Stovetop breadcrumbs! They are delicious, pre-seasoned and make things so much easier. If you have a breadcrumb you prefer, go right ahead and use it!
We use frozen spinach for the stuffing, fresh is fine as well.
My mom used the turkey bones to make a broth that we then used for the gravy.
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0:00 Intro
1:12 Neck and Shoulders
3:41 Removing the Wings
6:20 Cutting the Shoulders
8:19 The Breasts
9:58 Backside and Thighs
10:41 The Legs
12:55 Turn it Right Side In
14:12 Fridge vs. Freezer
15:12 The Stuffing
16:23 Stuffing + Cooking the Turkey
19:54 Gravy
20:37 Taste Test + Review
21:45 Conclusion + Bloopers
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📚References
www.smithsonianmag.com/arts-c...
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