Step 5: Now the tricky part. You should now have a turkey cape that is pulled away completely from the frame with all the leg and wing bones. Now you need to remove the thigh bones to ensure even cooking.
Step 6: First cut around the base of the leg socket and then holding the free bone end use your knife to scrape the meat from the bone down to the knee joint. Cut this joint and yank the bone out. Yes! You can do it. It’ll just pop out. Do the same on the other side.
Step 7: Congratulations! You have a boneless bird! Salt and pepper the meat liberally inside and out with kosher salt and freshly ground pepper. Now the easy part is to make a delicious stuffing and cram it into the nooks and crannies of the bird plus a good amount below the breast (don’t over stuff!) then stitch it up using either a trussing needle and string or by rolling it up and tying it like a roast.
Step 8: Once you have your turkey together, roast in the oven at 425 degrees for 45 minutes to brown the skin and render basting fat. Then lower the temperature to 325 degrees and roast until the thigh reaches 165 degrees. Don’t forget that half the battle for juicy meat is to let it rest for at least 20 to 30 minutes before serving.
Remember to save the bones and use them to make an old fashioned stock for leftover turkey soup!
