food, history, rural life, and how we connect our cultural past and future
A Lovely Way to Roast a Turkey
Here is our de-boned Thanksgiving turkey before putting it in the oven! Having not de-boned a bird in awhile it took about 45 minutes . . . . but it’s worth it. I didn’t stuff the bird – one can – but I like the way a de-boned bird carves. No bones in the way. Once the wings, and legs are removed you can slice clear across the whole carcass.
There was a time years ago after having learned to de-bone from watching the Julia Child show in which she de-boned a duck that I regularly de-boned chickens and turkeys. So with a bit of practice I can get back to getting it done in 15 minutes or so.
One of the major advantages of de-boning is having all the fresh bones to use with the giblets to make a much richer stock for the gravy. Yum!!!