The way Julia did it was to remove the legs and thighs from the turkey, de-bone the thigh, roll it up and tie it and roast the legs and the breast on top of the stuffing. The juices baste the stuffing and it takes 1/3 less time to roast. And once you remove the strings from the thighs, the dark meat carves like a dream! I am including the recipe for this below. If you take no other advice from me regarding cooking, you should take this advice. This is the best turkey I have ever made!
|Don't be intimidated by the de-boning of the thigh. It is very easy |
if you have a good sharp knife. Once it is done you can see
how nicely the finished product looks
|Look how nicely the dark meat comes out, and so easy to slice!|
|Yup, a nice tasty turkey in much less time.|