I was watching today on one of the news networks, how a chef was slicing
up a gourmet turkey meal he prepared.

He didn't give details, except that he sliced the breast meat off the
turkey, braised the legs, and took the braised meat and stuffed the
breast slabs with it. He trussed the entire thing, and roasted it. The
end result was what looked like a roasted eye of round.

He served it in slices with a sauce made from the liquid he used to
braise the legs, and a side of butternut squash puree, and a cranberry
compote.

I'm planning on doing something similar:

Will braise the turkey legs in some wine, carrots, celery, S&P, oregano,
sage, thyme.

Grind the meat when done in a meat grinder, strain and reserve the liquid.

Slice the breast meat off in slabs and brown them in butter on both sides.

Fill the slabs with the leg meat, mixed with some onions, few garlic
cloves crushed, fresh bread crumbs and one egg, some raisins and dates,
tie with twine, and pop into an oven for proper roasting.

Will use the reserved braising liquid and some white wine, and simmer
until syrupy consistency, for the gravy.

I'll serve it with a dollop of cranberry sauce on the side.

Any ideas or suggestions? It's the first time I attempt something like
this with a turkey, and would appreciate any help.

TIA,

Richard




















--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

Richard Periut wrote:

> I was watching today on one of the news networks, how a chef was slicing
> up a gourmet turkey meal he prepared.
>
> He didn't give details, except that he sliced the breast meat off the
> turkey, braised the legs, and took the braised meat and stuffed the
> breast slabs with it. He trussed the entire thing, and roasted it. The
> end result was what looked like a roasted eye of round.
<snip>
> TIA,
>
> Richard
>

Hm, sounds interesting. I dunno if I try it for Thanksgiving but will
at some point.

By stuffing, I assume that you mean that he sliced the whole breasts
off in one piece and formed pockets in each of them to stuff? Or did
he just put the stuffing in between both sides and then truss?

--
Steve

If you look like your passport picture, you probably need the trip.

Steve Calvin wrote:
> Richard Periut wrote:
>
>> I was watching today on one of the news networks, how a chef was
>> slicing up a gourmet turkey meal he prepared.
>>
>> He didn't give details, except that he sliced the breast meat off the
>> turkey, braised the legs, and took the braised meat and stuffed the
>> breast slabs with it. He trussed the entire thing, and roasted it. The
>> end result was what looked like a roasted eye of round.
>
> <snip>
>
>> TIA,
>>
>> Richard
>>
>
>
> Hm, sounds interesting. I dunno if I try it for Thanksgiving but will at
> some point.
>
> By stuffing, I assume that you mean that he sliced the whole breasts off
> in one piece and formed pockets in each of them to stuff? Or did he
> just put the stuffing in between both sides and then truss?
>

Yes, he placed the stuffing between the slabs, and rolled it and
trussed. Didn't see him doing it, but I'll have to improvise.

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

Richard Periut wrote:

<snip>
>
> Yes, he placed the stuffing between the slabs, and rolled it and
> trussed. Didn't see him doing it, but I'll have to improvise.
>
> Richard
>


ok, thanks Richard. I've never done it so I can't help but please post
your experience and how it turns out. Cooking temp, taste, moisture, etc.
--
Steve

If you look like your passport picture, you probably need the trip.

Richard Periut writes:

>I was watching today on one of the news networks, how a chef was slicing
>up a gourmet turkey meal he prepared.
>
>He didn't give details, except that he sliced the breast meat off the
>turkey, braised the legs, and took the braised meat and stuffed the
>breast slabs with it. He trussed the entire thing, and roasted it. The
>end result was what looked like a roasted eye of round.

Had a variation on this on my anniversary this year. The restaurant (Cote
D'Or) deboned goose legs, and stuffed with ground breast meat and fois gras.
Yummy. Can't help you with your recipe but let us know how it turns out.

Best,

Marc

>From: Richard Periut

>Yes, he placed the stuffing between the slabs, and rolled it and
>trussed. Didn't see him doing it, but I'll have to improvise.

I would start with removing the thighs and legs from the turkey, preserving as
much of the skin that will cover the breast as possible.

Then, working from the inside out...crack the breast bone, carefully cut around
the breast bone removing the triangular cartilage, and wish bone, from the
flesh. Once you have removed that, flatten the intact breast including the
skin. You can then butterfly the breast, but take care not to cut through the
skin. Season the inside surface before layering with the dark meat filling.
Then lay in your dark meat filling, and roll carefully, creating a boneless
roast. Secure with butchers twine and roast per your recipe.

This is really a tough prep to describe. You might Google for a pictorial. Use
keywords, boning a whole turkey. I'm sure there is something out there that
will help.

Ellen

SportKite1 wrote:
>>From: Richard Periut
>
>
>>Yes, he placed the stuffing between the slabs, and rolled it and
>>trussed. Didn't see him doing it, but I'll have to improvise.
>
>
> I would start with removing the thighs and legs from the turkey, preserving as
> much of the skin that will cover the breast as possible.
>
> Then, working from the inside out...crack the breast bone, carefully cut around
> the breast bone removing the triangular cartilage, and wish bone, from the
> flesh. Once you have removed that, flatten the intact breast including the
> skin. You can then butterfly the breast, but take care not to cut through the
> skin. Season the inside surface before layering with the dark meat filling.
> Then lay in your dark meat filling, and roll carefully, creating a boneless
> roast. Secure with butchers twine and roast per your recipe.
>
> This is really a tough prep to describe. You might Google for a pictorial. Use
> keywords, boning a whole turkey. I'm sure there is something out there that
> will help.
>
> Ellen
>
>

I thank you and the others for the excellent tips and ideas.

Regards,

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991