What a beautiful turkey. Hey! Where are the drumsticks and wings???? What about the breast???? This looks more like a beautiful pork roast than a turkey! What gives??? A whole lot of work and love. That’s what.
Can you imagine, this 16.5 pound turkey turned into a 12 pound hunk of moist, flavorful, boneless, meat? This is a true labor of love. You have to love doing this and the people who are going to eat this because you won’t do it otherwise. It really is that much work. I’m just a lucky man the Baby Lady loves me so much! 🙂 This was a delicious turkey.
Although Baby Lady and I both cook and cook together, I do the bulk of the cooking. Every now and then she looks at me with her big, beautiful brown eyes and tells me she wants to cook. How can you look into those soft, big, beautiful, brown eyes and say no? Then there are days when she has a knife in her hand telling me she is fixing dinner. Now, would you really argue with a woman with a knife capable of doing this to a 16.5 pound turkey?
I promise you that before she got to it, there were bones in there! 😮
Part of Baby Lady’s traditional Thanksgiving was cooking a turkey roll. It does make a beautiful presentation, provides a moist, flavorful, succulent meat and is easy to carve and serve. How can you possibly go wrong with a turkey like this? You can’t! That’s why when we were discussing Thanksgiving dinner and couldn’t decide between a smoked turkey and a turkey roll, we did them both. Of course, this translated into an enormous meal and a huge amount of leftovers. Nonetheless, we were not to be deterred and Thanksgiving was not only plentiful but very good, too!
- 1 Turkey, 16+ pounds
- 1 medium onion, coarsely chopped
- 3 medium cloves garlic, minced
- 3 tablespoons chopped fresh rosemary, plus 3 large sprigs
- 1 tablespoon chopped fresh sage
- 1 tablespoon Dijon mustard
- 1 pound ground turkey
- 1 pound ground pork (you can also substitute ground turkey or chicken)
- 3 large eggs
- 1 cup heavy cream
- 3 1/2 teaspoons salt
- 1 3/4 teaspoons freshly ground pepper
- 1/4 cup maple syrup
Debone the turkey taking care not to cut the skin. This is not for the feint of heart and takes about an hour.
Baby Lady does a good job.
One the turkey is deboned, time to make the stuffing for the roll. To make the stuffing, add the onion, garlic, rosemary, sage, Dijon mustard, ground turkey, ground pork, eggs, heavy cream, salt, pepper and maple syrup in a large bowl.
Mix to incorporate.
Now, spread the turkey out flat. Either pound the turkey to flatten or cut it. Just make sure it is of roughly equal thickness.
Tie roll with cotton twine and place a sprig of rosemary along the top.
Roast at 375 F until an internal thermometer reads 155 F, roughly 12 minutes per pound. Remove from oven, tent and let rest for 15 – 20 minutes. Serve & enjoy!
NOTES: As an afterthought Baby Lady says she definitely should have cooked a smaller turkey. 😉