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Fully deboned turkey demi glac made with the bones

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Rating: 4.5; Vote: 2

Fully deboned turkey demi glac made with the bones RECIPE a turkey a couple onions tomato paste a handful of dried mushrooms a packet of unflavored gelatin (optional) butter (optional) white wine (optional) salt, pepper, herbs and spices (I used dried thyme and sage on both sides, and onion and garlic powder on the flesh side) I recommend starting this two days before your feast, but you could do all the 2-days-out stuff on the day before. 2 DAYS OUT Open your turkey, set aside the neck and giblets. Put all your bones and trimmings in the same place as you debone. Flip the bird around so you're looking at its backbone. Slice down one side of the spine and gradually peel meat off the central skeleton. When you reach the hip and shoulder joints, grab the joint with kitchen scissors and twist hard to dislocate it. Then you can snip through the ligaments. Keep peeling off meat until you get all the way to the breastbone. Rotate the bird and repeat on the opposite side, thus freeing the central skeleton. To debone the leg quarters, slice on top of the hipbone, peel meat off the side of the bone, slip your knife up under the bone and saw outward to where the hip joint used to be, thus freeing that end of the hipbone. Slice on top of the knee and the shinbone all the way down to the ankle, peel meat off the side of the bones, grab the hipbone and saw underneath the knee and shinbone to free all of the meat. Use scissors to snip the tendons/skin at the ankle and free the bones. Use pliers to pluck out the bone-like tendons running through the legs. You could just cut the wings off, but I think it's worth deboning the drumette at the top. Slice on top of the humerus bone, peel meat off the sides, slip your knife under the bone and saw out toward where the shoulder joint used to be. Once that end of the humerus is free, use your scissors to snip the elbow joint and free the rest of the wing. Trim away any remaining cartilage or anything else you wouldn't want to eat. Fold the tenderloins back so that the meat will lie at a more even thickness. Make a few shallow slices into the thickest part of the breast to get it to lie flatter. Use your scissors to cut the leg quarters off of the breast so you can cook all the dark meat on a separate tray. Season the flesh side of the turkey then position the pieces on baking trays, skin-side up the dark meat should be on one tray and the white meat on another. Season the skin side. Tuck any exposed meat up under the skin, transfer the trays to the refrigerator uncovered and let the skin dry in there until you're ready to roast. Put all the bones in a big roasting tray along with a couple onions cut in half. Roast in the oven at 400 F/200 C for about an hour until brown, but don't let anything burn. Flip everything around a few times as you roast. Halfway through, squeeze a little tomato paste onto the bones. Transfer everything to the stovetop, submerge in water and throw in the dried mushrooms, some peppercorns and bay leaves (if you're into that. Bring to a boil, reduce to a simmer and cover. Simmer the bones, stirring occasionally and replenishing the water as needed until the bones easily break it took me 16 hours. 1 DAY OUT Fish most of the solids out of the stock and discard. Sprinkle in the packet of gelatin (not necessary but it can help you increase your final sauce yield, bring to a boil and reduce it as much as you can without thickening it up very much. Fill a huge bowl halfway up with ice and water, and nest a smaller bowl inside. Lay a sieve in the inner bowl and pass the stock through, discarding any remaining solids. Stir the stock occasionally to help it cool down as fast as possible. Remove the inner bowl, cover, and chill until the fat has risen to the top and the stock underneath has set into a solid block of meaty jello. Skim the fat off the top and discard or save for corn pudding (recipe above. Transfer the stock to a wide pan and reduce to a glaze, along with an optional glass of white wine. Season to taste, and you can refrigerate this until the feast. DAY OF THE FEAST Roast the turkey at 400 F/200 C, basting occasionally, until the white meat reaches 160 F/71 C and the dark meat 185 F/85 C (the dark meat will prob be done first. If you want darker color, jack up the heat toward the end. Mine took about 90 min. Rest before slicing. Reheat the demi-glac. If you want greater sauce volume, hold it at a very low simmer and gradually stir in a lot of butter up to 1: 1 butter and demi-glac. If you don't let it boil, the emulsion should hold. Taste and adjust seasoning. Inform everybody this sauce is way stronger than gravy, so they don't need much.
Date: 2021-11-12

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Comments and reviews: 10

KyrieFortune
I am starting to think Adam has never bothered to check if bay leaves do anything. They absolutely do something, their compounds are subtle when in so much water but have this sort of fantastic effect of warmth, probably because they have a calming effect: bay leaf tea is used to fight anxiety and knocks you better than chamomile. It also tastes halfway between fennel seeds and licorice! They add a subtle but very present complexity that a lot of white US people sleep on.
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Nick
If I hadn't once seen Adam comment on Kmac2020 video, I wouldn't have such hope that there was really subtle Nekrogoblikon reference in this video.
And that's when I froze
I just wanted clothes
Mother never gave in
I just needed a coat
Now I make them from skin
This has become my life
I am the skin thief
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Duncan
It certainly seems like a good technique, but I think I ll stick to breaking my bird down into pieces the night before. I think it s easier and you get mostly the same result. I am gonna try dry brining my bird this year, though. I noticed a lot of liquid last year that I want to avoid this year.
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Austin
I thought for sure you were going to add some meat to suppliment, I made mine with like 12 turkey necks and 6 pounds of chicken legs, then I added ground turkey to add more turkey flavor! I made Demi and broth for my gravy! Your the best, your videos are basically always on my mind when cooking
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Paul
Hey Adam, do you not think that it's irresponsible cooking and hosting for so many people given the ongoing pandemic? Why not just cook a smaller amount for your small family. You'll have blood on your hands if anyone was to get sick just because you wanted to make a good video.
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J lia
Me: hasn't deboned a whole chicken in almost 10 years
Also me: will debone a TURKEY for Christmas this year
My family: YOUR CHRISTMAS DINNER DISHES ARE ALREADY INSANE COMPLEX TO MAKE!
Me: I DON'T NEED Y'ALLS HELP, I NEED SOME GOD DAMN SUPPORT
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sebeckley
I make a weird ramen variation and use a bay leaf and I can tell you that it really does make a difference. It's a kinda sage-parsley-umami flavor that's really nice. Two to three bay leaves for that stock is enough. since he's
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A-DrewG
THIS IS HERACY! LUNACY! AND OUTRIGHT HERESY AGAINST THE WILL OF GOD! Pray no greater being decides to make a video Fully deboned Ragusea (please note due to legal reasons this is a joke and I do not intend to debone Adam Ragusea)
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Jackson
Eye twitched a little when you said there's not much good meat on thw wings - at my family's peak, we would get 6 extra turkey wings (along with two whole turkeys) to cook at Thanksgiving because they were so popular
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food
You have convinced me! I shall do this for Christmas, we are rearing free range pasture turkeys for the first time this year and they look massive already so I think they would be perfect. Thank you for the tips!
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