Turducketta (Edit recipe)

Wow. I can’t believe how fast Thanksgiving came along this year. And that’s saying something since up here in Canada, Thanksgiving happens at the beginning of October. You’d think that I would have had enough warning right? This is a recipe/food project I’ve wanted to tackle since Suz and I saw Michael Symon make it on The Chew last year for the Thanksgiving episode. He made a Turketta. Essentially it’s a deboned turkey stuffed with an herb and cured meat mixture, rolled up and roasted. The outside gets a nice crispy skin and the inside is moist and tender. Sounds like a perfect dish right? Now, every year at Thanksgiving, I’m charged with cooking the bird and in the last few years, I’ve done the traditional roasting it whole. I’ve tried wet brining it, dry brining it, no brine (that didn’t come out so great). To tell you the truth, I’m not the biggest fan of a whole roasted bird. So this year, I thought I would try something different. I thought this would be the perfect opportunity to try a Turketta with a few of my twists on it. First, I thought I’d add some duck prosciutto from a local shop up here in Vancouver. Essentially making it a TurDucketta. I also thought that instead of roasting it, I would cook the TurDucketta in the SousVide Supreme and then frying it in duck fat to crisp up the skin. Never one to shy away from a food project, I decided that I would debone the turkey myself. I found a great how to video on Caveman Keto’s website. This is the second time I’ve done it, and while I did shave 20 full minutes off my original time, I’m not quite as fast as Caveman Keto is. Granted, in the video below, he’s deboning a chicken, but for now, this video is a great example how to debone a turkey. If you don’t feel comfortable de boning your turkey, you can ask your butcher to handle that for you. Just makes sure they keep it all in one piece with the skin intact. And save those bones and giblets for gravy! This is by far the best turkey I’ve made in my life. The crispy, crunchy skin and the moist, tender turkey meat on the inside makes for one fantastic variation on the main event for Thanksgiving dinner that is sure to please everyone.