Deboned turkeys are simple to carve and produce a stunning roast that will impress your Thanksgiving guests. You might not have considered the concept of getting rid of bothersome bones before your bird makes its grand festive entry, but it is one that is definitely worth thinking about! Don’t worry about losing flavor; this method works on any size chicken and a deboned turkey tastes nearly comparable to one with bones. So avoid the hassle of chopping at the table and enjoy all the flavor without any bones! Fill with your preferred stuffing.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 20 |
Ingredients
- 1 (15 pound) whole turkey, neck and giblets removed, and bones removed (see video and footnotes)
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 3 cups prepared stuffing, or more to taste
- 2 tablespoons heavy whipping cream, or more to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
- Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
- Fold long edges of the 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 transfer turkey to a large roasting pan.
- Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to 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.
- Remove from the oven and 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.
- While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the 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.
- Place turkey on a cutting board. Use a thin, flexible boning knife and cut off wings in the center of the joints. Flip bird so the breast is facing down. Make one slice along the center of the backbone, then use the knife (keeping the tip against the carcass) to peel the skin and flesh away from the bone on one side of the turkey.
- On the back, cut through the hip joint, then break the thigh bone off. Keep trimming until you get to the bottom of the carcass, but don’t cut through the skin. On the front, cut along the shoulder blade to the shoulder joint and cut or break apart. Very carefully slice along the breast bone without cutting through. Repeat on the other side, working on the hip, the shoulder, and finally the breast.
- Hold the carcass in one hand and carefully trim along the breast bone, cutting through the cartilage (not the skin) until the carcass pulls away.
- Find and trim around the thigh bone. Slice through the skin on the leg and carefully remove the bones. Pull tendons out with pliers and discard. Repeat with the other leg, and then the two wing bones.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 1 g |
| Protein | 70 g |
| Saturated Fat | 8 g |
| Sodium | 350 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
My second time using this method. No more dry, bland breast meat. Tender, flavorful and moist! Yes, the deboning is more work in the prep stage but after dinner there is no dealing with the carcass carving/leftover salvaging/frig space taking hassles! All the hardest work is done up front so after dinner you can kick back, pop that top button, and relax and enjoy. The other benefit is all those bones immediately go in a stock pot for a super rich stock for the gravy. Allow AT LEAST an hour to carve, stuff, tie, and get in the oven. (Takes me about 1 1/2 hrs with distractions and multiple hand washings.)
My local butcher removed the bones expertly and left the bird beautifully intact. This is the first time I’ve done turkey this way, so hopefully it turns out well for Christmas dinner.
Absolutely the best turkey method ever! Have been doing it Chef John’s way for three years. This makes it so easy to get the most out of your turkey, and entertaining is a breeze. Just slice and go! The process can be a bit tedious but it is worth it. Experiment with your favorite seasoning blends and stuffing. Two thumbs up!!!
I will definitely make it again, it was so tender
2019 is the 3rd year I’ve made this recipe and it’s a big hit with the fam. Thanks, Chef John you made it so I can enjoy T-Day again.
Second time I am making it. Comes out wonderful and delicious. Love the fact that I can have it all prepared the day before I cook it.
Love this boneless turkey. It is always a hit at my family dinner. I have been making it for years.
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 John’s Chicken broth recipe. Tomorrow, I will use some of the broth and leftover turkey to make Chef John’s Tom Kha Gai. I LOVE his recipes!
Very impressive. A lot of work, must be patient. Kept returning to the video. I will try it again.
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 is a lot of work. The presentation made this recipe ok.