A deboned turkey ready for the oven

Here is the bird trussed and ready for the roaster.  It weighed 23 lbs.  The thigh bones were removed.


  • Nancy Carter Crump

    OK, Leni: Let’s have more details on boning that turkey! I have to do one sometime in 2010 for the new book.

  • Leni the cook

    Nancy – will do! I have to organize my old man behind the digital camera lens clicking away to get the details clearly. I’ll let you know when I’m planning it. Would you like to be here for a hands-on tutorial?

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