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Devil Dan's Fruit-Stuffed Boneless Turkey

Devil Dan's Fruit-Stuffed Boneless Turkey

  • Prep

    1 h 30 m
  • Cook

    3 h
  • Ready In

    4 h 45 m
Devil-Dan

Devil-Dan

Imagine a big beautiful turkey on your table. Now imagine carving it by slicing right across the the body, WITH NO BONES IN THE WAY!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1000 kcal
  • 50%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 108.1 g
  • 216%
  • Cholesterol:
  • 314 mg
  • 105%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. To bone the turkey, place the turkey, breast-side down, on a work surface. With a very sharp boning knife, slice open skin and meat along the spine. Work down the spine on each side, around the rib cage, cutting and pulling the skin away from the bones. Inside of thighs, cut out the thigh-bone. Break the thighs-to-drum joint. Break the wing-to-rib cage joint. Remove rib and thigh bones, leaving wings and legs on. (See Editor's Note)
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Place the chicken thigh meat into a food processor with the garlic and ginger, and pulse a few times to coarsely grind the meat. Do not pulverize the chicken.
  4. Heat 1 tablespoon of olive oil in a skillet, and cook and stir the chicken mixture until most of the pink is gone from the meat, about 5 minutes. Place the chicken into a large bowl, and stir in the bread cubes, golden and dark raisins, dried cherries, dried cranberries, dried currants, celery, and hard cider, mixing the stuffing well.
  5. Spread the boned turkey out flat on a work surface, skin side down. With your hands, scoop up stuffing and lightly form into a round shape for the chest area, adding more stuffing to fill the thigh area, shoulders, and other parts of the turkey. It's okay to compress the stuffing just a little. Pull the skin and meat around the stuffing, to join at the original backbone cut, completely enclosing the stuffing and recreating the shape of the turkey. Sew or lace the back of the turkey up with kitchen twine and a large needle or skewers. Rub the entire outside of the stuffed turkey with olive oil. Tie the drumstick ends together with kitchen twine. Place the roast in a roasting pan.
  6. Roast the turkey in the preheated oven until the juices run clear and the skin is golden brown, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the roast should read 165 degrees F (75 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area about 10 to 15 minutes before slicing.
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Reviews

Chris in Montreal
14

Chris in Montreal

12/24/2009

I had a similar dish a few years ago at an upscale Washington DC party. When I made this, the butcher de-boned the turkey. I also used apricots and prunes which were a great addition and flavour booster. Threw in some Port wine with cider AND used fresh sage because it pairs well with celery. Also used Italian Pannetone bread, however, I think that any good fruit bread will do the trick. If you use good day-old rustic Italian bread, just throw in more fruit. I also threw in some Port wine!!! This recipe is flexible and NOT difficult yet delivers great flavour. Don't be too concerned about using the "exact" measurements...go with your heart on this one!!

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