Learn how to do a Boneless Whole Turkey for Thanksgiving! Visit http://foodwishes.blogspot.com/2014/11/whole-boneless-thanksgiving-turkey-as.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Boneless Whole Stuffed Turkey demo!
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Check out the recipe: https://www.allrecipes.com/Recipe/240457/Chef-Johns-Boneless-Whole-Turkey/
Why is a duck?
Because turkey has no bones.
Chef John, you are a funny dude! thanks
The first Turkey I deboned took me about 4 hours. And I had the nerve to over cook it!
Never one to give up, I just finished deboning my second one and it took me about 1 hour! I consider that SUCCESS! And thank you very much. I seasoned it and put it in the fridge for stuffing tomorrow.
Thank you! And Love you Chef John!
I'm not big on commenting but I've been doing this technique for four or five years now. I do up to three 15# turkeys per year this way for thanksgiving as well as any other occasion I see fit! It's a ton of prep but the results are great and carving nice round slices off fully seasoned from the inside and everything coming out perfectly cooked to temperature makes this perfect for me. I've even done this and instead of rolling it I've folded it like a book. Comes out with crispy skin all the way around and can be cooked in about 45 minutes or less!
This is a vegan's nightmare!
Thanks for the tips.arguably the best turkey I've ever cooked
I made it two minutes into this video and could no longer stand the narration.
Thanks for the ideas
I do this most years. Little tip. Use an old clean tea towel on the board to help keep it from sliding around
haha found my comment on here from last year, guess what i plan on doing again this year? 🙂
This video was sooo good. Thank you.
😁Happy Thanksgiving thankyou for tutorial Chef John! Today I'm deboning my Turkey in advance for Thanksgiving Thursday! I'll stuff & bake on Thursday but deboning today!
Still my favorite way to do a turkey.
Do you recommend putting any butter on top to help prevent it from drying out as is the issue with a regularly prepared turkey or is that not an issue with it deboned?
Every time it is my turn to cook the turkey, I turn to this recipe. It will be my fourth time this year and now I have adapted the recipe to create two rolls. One with all white meat and one with all dark. Works better for the pallette sensitive : )
Dude…Please don't bone my turkey. We've gotta eat that!
De-boning is much preferred. 😉
Thanks again, third tme I did this and it gets easier every time, but I have your video close by. Turns out amazing
Thanks for the video!! Did my first Turkey deboning while and after watching your video!!
Really good directions. I followed this and it turned out great. next time I am going to add in some extra flavor and onions/garlic.
Awesome video! No one else has attempted to do a video on this subject! Congratulations on being the first!
We made this and it was delicious! This is our new tradition from now on. Love your videos. Thank you
"It may look complicated and time consuming, but that's because it is" lmaooooo, after deboning a turkey for the first time last night, I agree.
IT WORKS GREAT!!! Tried it this year and it was yummy and moist, with delectable skin. Only caution: check it for temp doneness after just an hour. We tried two hours cook time with a 17 pound bird and it was at 165 degrees. Miraculously, it was just a touch dry in a few spots.
Thanks I made this! It took ruffly an hour and a half most of which was spent looking at what I had just done. Short version…it came out pretty much like you showed excluding my errors of course. Thanks Again!
Hi Chief, I have a large 🦃 23#er that I would like to brine and smoke but I want it to be boneless. So, should I debone it prior or after the brining? I always wanted to give this a go and now I'm going to thanks to your wonderful video, 🤠
Follow Jacques Pepin de-boning technique… Not as much shredding as Chef John.
My boyfriend and I successfully deboned a turkey this year, thanks to this video…thank you Chef John! We stuffed it, and put it in our smoker and smoked on low temp til it reached 162F. Oh my!! It was delicious and just delightful! Used an electric knife to cut nice even slices and froze about half to enjoy later. A week later we heated up some slices in the oven with bacon fat and oh my goodness. Just soo good!We will do this again next year!
Isn’t the internal temperature supposed to be 165
DELICIOUS!!!
This is the second year running I've used this video for Christmas Dinner. Great Vid thanks!
"I'm here for Adam Ragusea's boneless Turkey video"
"Well you're about 7 years too early"