Last year, much to my anxiety, Kevin decided to do a variation of a galantine for our TG turkey, rather than roasting that whole, difficult bird as is usual. My trepidation was groundless - the roast was more than anyone could have hoped for, and he is doing it again this year. Twice, actually. One 16 pound turkey for our table and a 12 pound bird for a customer to roast themselves tomorrow.
Here's the 2013 pictorial:
|He started with the smaller turkey, removing the legs and thighs.|
|Eventually the whole bird was bone free. Legs were in the pressure cooker...|
|...while the thighs are ground.|
|Both extremities will make up the stuffing.|
|Dried cranberries are added.|
|The de-boned bird is laid out flat.|
|The ground and chopped dark meat is added to the center.|
|Ready to roll her up!|
|and done! All tied up with string, ready for the oven tomorrow.|
|The giblets are simmering away for the gravy.|
Meanwhile, if you might remember - I've only posted pictures of this a few times - this is what last year's centerpiece meat turned out to look like.
Meanwhile, if not, well, there's always more wine!
Have a wonderful ThanksGiving!