Chef John's Boneless Whole Turkey
Ingredients2 h 10 m servings 567
- Preheat oven to 450 degrees F (230 degrees C).
- Place turkey, skin-side down, on a work surface and arrange meat with your hands into a flat, even surface. Season with salt and black pepper. Press stuffing all over the surface of the meat.
- Fold long edges of turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and place in a large roasting pan.
- Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours. Transfer turkey to a platter; remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
- Place roasting pan over medium-high heat and stir cream into pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl. Slice turkey crosswise and top slices with gravy.
- Cook's Notes:
- My turkey was about 15 pounds, but this will work on any size bird.
- I wanted to try salt only on the outside, without butter or oil, just to see what would happen, but nothing did. So, feel free to slather on butter.
- Editor's Note:
- To see Chef John's technique for removing the bones from the turkey, watch his Boneless Whole Turkey video.
Per Serving: 567 calories; 26.9 6.6 69.8 203 350 Full nutrition
ReviewsRead all reviews 4
The deboning process took about half an hour but will go quicker next time. The flavor is fine but this is all about the presentation so save this for when you have guests you want to impress.
I tried this recipe on a chicken first before the Christmas party that I'm hosting for my in - laws. The technique is complicated for us beginners but achievable. I'm giving 4 stars because it i...
Though it took some time to de-bone the turkey, it was worth it. The entire turkey “roast” was moist and the after dinner clean up was a snap. I used the carcass to make turkey broth using Chef ...