Boneless Turkey Roast

if you want to try something a bit different this year, this is our family recipe: Boneless Turkey Roast. But before we start, let me share with you a story that perhaps some of you already know. The turkey we all are familiar with is originally known in Spanish as Guajolote or Pavo.

Course Chicken

Cuisine Mexican

Keyword boneless turkey roast, boneless turkey roast slow cooker

Prep Time 45

Cook Time 2

Total Time 2 45

Servings -Aprox

Calories 611kcal

Author Mely Martínez

Ingredients

1 large young turkey (at least 14 lbs, or 7 Kgs).

For the stuffing:

1 Lb. ground beef
1 Lb. ground pork
6 slices smoked bacon finely diced
½ cup baked ham thick sliced and then diced
2 eggs beaten
1 cup of onion finely chopped
1 cup red bell pepper optional
⅓ cup olives chopped
4 cloves garlic cloves finely chopped
3 celery stalks finely chopped
½ cup of almonds peeled and chopped peeled and chopped
½ cup of prunes chopped, previously soaked in water for ½ hr. and rinsed
⅓ cup raisins previously soaked in water for ½ hr. and rinsed
½ cup of white wine
½ cup of sweet sherry wine
½ cup fresh or dry bread crumbs

For the outside of the turkey:

2 Tablespoon of melted butter or vegetable oil for rubbing the turkey
Sea Salt and fresh ground black pepper to season the turkey

You will need:

A thawed turkey tail clipped (optional), rinsed and patted dry.
A sharp boning knife
cutting board
Large needle and sewing thread
paper towels lots of paper towels.

Instructions

Instructions for the stuffing:

Mix all the stuffing ingredients in a large bowl and set aside to use when the turkey is ready to be stuffed.

Deboning guidelines:

Remove the giblet and neck of the turkey. Using a sharp boning knife, make a single, straight cut on the backbone of the turkey. We will remove the breast, back and part of the tight bones.
Next, use your boning knife to carve the right side of the turkey’s ribcage. However, take care not to cut through the backside of the breast skin. This process may take up to 25 minutes, depending on the size of the turkey and your carving skills.
Cut the thigh joints carving between the bones and the turkey meat. Keep cutting around the ribcage and cut the wings joints. Do not remove the wing bones as they will give shape to the turkey and for presentation. Be always careful not to cut the skin.
Find the upper thigh joint where it connects to the turkey breast with the other hand and press forward with your thumb on the joint while pulling toward you by the bottom of the leg.
The joint will break. Cut through any connecting cartilage, taking care not to cut the skin.
Carve turkey meat from the top side of the thigh flat bone and remove bone. Leave lower leg for shape and presentation of the turkey. Repeat the process with the left side. And carefully remove the whole breast and back of the turkey, save for a broth. I make Pozole with the leftover turkey legs and the broth.
Once you have removed the ribcage, generously season the inside of the turkey with salt and pepper and any herbs or spices you may like to add. Now, you can proceed to stuff the turkey cavity with the meat previously mixed with all the ingredients.
Pull skin together over stuffing. Close the incision using a cotton thread and a large cooking needle. This should take another 5 minutes to sew the turkey. Place the turkey seam side down with the breast up in your baking tray. Coat with butter or oil, season with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey in a 350F preheated oven for 2 hrs. or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Serve accompanied with your favorite side dish mashed potatoes, cranberry sauce, sweet potato casserole, green beans, or just by itself. Either way it’s just delicious.

Nutrition