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12 lbs turkey (12 to 14 lbs), boned (procedure follows)
1 cup unsalted butter
1 pinch Salt to taste
1 pinch pepper to taste

A piece of cheesecloth large enough to cover the turkey

To bone, Stuff and Truss a turkey

1 Put the turkey, breast side down, on a work surface with the wing end away from you and with a sharp knife cut through the skin in a line along the backbone.

2 Working with one side of the turkey at a time, keeping the knife as close to the bone as possible, cut and scrape the meat free from the central bone structure. Locate the wing joint and cut it and the surrounding white tendons to free it from the central bone structure.

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Published 3 years 32 weeks ago – Made popular 3 years 32 weeks ago
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