Turkey Deboned and Rolled
Transform your holiday centerpiece with this show-stopping "Turkey Deboned and Rolled" recipe, a modern twist on the traditional roast turkey. This impressive dish starts with a fully deboned turkey, expertly rolled into a succulent log that’s bursting with flavor. Infused with a savory blend of melted butter, fresh rosemary, thyme, paprika, garlic, and a pop of lemon zest, every slice delivers an irresistible blend of juiciness and aromatic seasoning. The skin crisps to golden perfection while sealing in the juices, thanks to strategic basting and precise roasting. Not only does this technique make serving a breeze—with no carving required—but it also ensures every bite is tender and flavorful. Perfect for holiday feasts or special occasions, this rolled turkey pairs beautifully with classic sides like roasted vegetables, creamy mashed potatoes, or cranberry sauce. Impress your guests with this elegant, stress-free way to serve turkey that’s as easy as it is unforgettable.
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Ingredients
- 1 12-14 lbs (approximately) Whole turkey
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 4 tablespoons Unsalted butter, melted
- 2 teaspoons Fresh rosemary, finely chopped
- 2 teaspoons Fresh thyme, finely chopped
- 1 teaspoon Ground paprika
- 4 large Garlic cloves, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 1 roll (as needed) Butcher's twine
Directions
Step 1
Place the turkey breast-side down on a sturdy cutting board. Ensure you have sharp kitchen shears, a boning knife, and steady hands for deboning.
Step 2
Carefully cut along the backbone to expose the bones. Work your knife along both sides of the spine to remove it, then set it aside for other uses, like stock.
Step 3
Use the boning knife to gently release the ribcage and breastbone from the meat. Keep the skin intact during this process, as it will hold the roll together.
Step 4
Remove the thigh and leg bones, leaving the meat attached. Ensure the turkey is fully deboned with an even surface of meat.
Step 5
Lay the deboned turkey skin-side down. Season generously with 1 tablespoon of salt and 1/2 tablespoon of black pepper.
Step 6
In a small bowl, combine the melted butter, rosemary, thyme, paprika, minced garlic, and lemon zest. Mix until well-blended and spread half of this mixture evenly over the turkey meat.
Step 7
Carefully roll the turkey into a tight log, starting from one end and ensuring the skin is on the outside. The skin will help seal in the juices.
Step 8
Secure the rolled turkey with butcher's twine, tying knots every 2 inches along the log to hold its shape.
Step 9
Preheat your oven to 350°F (175°C). Place the rolled turkey on a roasting rack in a large roasting pan.
Step 10
Brush the outside of the turkey roll with olive oil and season with the remaining salt and pepper. Spread the remaining butter mixture over the surface for added flavor.
Step 11
Roast the turkey roll in the oven for approximately 2.5 to 3 hours, or until an instant-read thermometer inserted into the thickest part of the meat reads 165°F (74°C). Baste with pan juices every 30 minutes for a golden, flavorful crust.
Step 12
Once fully cooked, remove the turkey from the oven and let it rest for 20 minutes before slicing. This allows the juices to redistribute.
Step 13
Remove the butcher's twine from the turkey roll and slice into 1-inch-thick rounds. Serve immediately with your favorite side dishes.
Nutrition Facts
| Serving size | 6604.3 grams (6604.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9291 |
| Total Fat 296.90g | 381% |
| Saturated Fat 97.10g | 485% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 4569mg | 1523% |
| Sodium 17983mg | 782% |
| Total Carbohydrate 13.50g | 5% |
| Dietary Fiber 3.80g | 14% |
| Total Sugars 0.40g | |
| Protein 1526.90g | 3054% |
| Vitamin D 0IU | 0% |
| Calcium 787mg | 61% |
| Iron 73mg | 406% |
| Potassium 15417mg | 328% |
Source of Calories