Recipe: Deboned Turkey for Nancy (Martha Stewart Style)

BONED, ROLLED, AND TIED TURKEY WITH TODD
Source: Chef Todd English (the gentleman at the show)
This turkey-preparation method offers an elegant presentation-and such a rich combination of flavours, you won't even miss the wishbone. Each satisfying, boneless slice contains both white and dark meat and savoury stuffing, all encased in crisp, maple-glazed skin. Chef Todd English, who brings us this recipe, butterflies the turkey to prepare it for stuffing and cooking-butterflying is a boning technique that makes the meat lie flat.

Find ideas for everything you'll need to put Thanksgiving dinner on the table.

RECIPES

BONED, ROLLED AND TIED TURKEY
Serve 8 to 10

If you do not want to bone the turkey yourself, you can have a butcher do this.


1 twelve to fourteen pound turkey
1 medium onion, coarsely chopped
3 medium cloves garlic, minced
3 tablespoons chopped fresh rosemary, plus 3 large sprigs
1 tablespoon chopped fresh sage
1 tablespoon Dijon mustard
1 pound ground turkey
1 pound ground pork
(you can also substitute ground turkey or chicken)
1 cup dried bread crumbs
3 large eggs
1 cup heavy cream
3 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
1/4 cup maple syrup
Cranberry Compote (recipe follows)
Watercress, for garnish

Step 1
To bone turkey, place it on a work surface, breast side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket wing joints so that they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn turkey around, and repeat on other side. Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock). Cut off wing tip and middle section, leaving largest wing bone; save for stock. Holding outside of wing bone, cut through tendons; scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out. Butterfly breast so that meat completely covers skin. Cover with plastic wrap. Lightly pound meat until even.

Step 2
Heat oven to 375 . Place a large skillet over medium heat; when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes. Transfer to a large bowl and set aside to cool. Add the ground turkey and pork, bread crumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper to the bowl. Stir to combine.

Step 3
Lay turkey breast on a work surface, skin side down, and season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll turkey up to form a long tube; use toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/2 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.

Step 4
Roast until an instant-read thermometer registers 150 , 2 to 2 1/2 hours. Remove from oven. Brush with maple syrup. Return to oven, and roast until an instant-read thermometer registers 160 to 165 , about 20 minutes more.

Step 5
Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote.

CRANBERRY COMPOTE
Serves 8 to 10


1 tablespoon extra-virgin olive oil
1 medium red onion, finely chopped
1 one-inch piece ginger, peeled and finely chopped
2 cups fresh cranberries
1/2 cup freshly squeezed orange juice
1/4 cup golden raisins
1/4 cup brandy
2 tablespoons packed light-brown sugar
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon red-wine vinegar
2 cups cranberry juice
1 cinnamon stick
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Step 1
Place a large skillet over medium heat. When hot, add oil. Add onion and ginger, and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar. Cook until syrupy and reduced by half, about 10 minutes.

Step 2
Add cranberry juice, cinnamon stick, nutmeg, cayenne, and salt. Simmer until thickened, 12 to 15 minutes. Remove cinnamon stick, and set aside to cool.