Scott, what a great video! Used your ideas and just fed 14 friends and family with a turkey that I cut up and deboned, in Colombia, for Christmas Eve dinner. The butcher's knot was mastered too. Thank you for this video.
Brilliant!! The more of your videos I watch the more I have come to realize that you are a true Master of Meat. Thank you so very much for sharing your art with all of us.
Terrifically helpful video! Canning my first whole turkey and had never deboned one before, needed help with how to debone the dark meat. Very helpful! Thanks so much!
Just did this last night for six people but with one of our home raised chickens which was a little bit bigger than your turkey. It came out great and as always I love all of your videos. I used to watch Jamie Oliver when he himself put out videos but most of mine that I cook are from you. Keep up the good work. I also butchered my own pigs this year and would not have tried it if it wasn't for you pig butcher video. thanx again jim
Scott you are amazing iam watching your nice videos for a while very professional iam going to make the turkey with bacon for Christmas thank you a Fan from Hawaii Aloha
Thank you. I've done chooks when younger but never a turkey. Planning to do this, this year. Xmas eve never looked so good! I make stuffing from good old Paxo, sausage meat, extra mixed herbs, and sesame oil instead of butter. Addition of apple for pork, lemon for chook and cranberry and orange for turkey. BTW, for sharp knives, get good ones, think Damascene and a honing stone with a guide to get you going in the right direction. I have KIN knives. Others ARE available. lol.
I can't stop watching your vids. I even got family members watching from their homes. Absolutely awesome sir. I'll keep spreading the word across the pond here. Happy 2016 Scott.
Happy new year and thanks for the inspiration! Was going to roast a really nice and fatty goose today but after watching this video I boned it out and stuffed it instead and this method is working perhaps even better with a goose since it's got thinner breast meat which easily becomes dry unless you watch it carefully. The legs are in salt and under press right now and will become confit tomorrow ;)
Great thanks all the way from Arkansas, USA. I love all of your videos. Have whitetail deer over here, I was amazed to see how small y'alls deer are. I love watching you make various dishes, and although I have butchered various game animals, I still learn an interesting thing or two. Keep doing what you do. :)
yea those deer look like yearlings. however if the law of the smaller and cuter the animal is the better it tastes applies they gotta be fantastic tasting.
Hi Scott, Your video has really helped me and gave me the confidence to successfully tackle deboning the turkey this year. Thanks for making all your great videos. Please keep them coming during 2017. Have a great Christmas and a very merry New Year. Regards, Martin
Great video. I spent a lot of money learning this and now you show it on YT. You must have some french training. As the video went on I thought you would dismiss the tendon issue. My bad. You are putting out great stuff. BTW this is good for duck too. Liver some where in the stuffing would be nice. Keep it up brother!
Great job - again - Scott. At some point, could you go over your method of cleaning / sanitizing / maintaining your cutting boards? I know the butcher's boards are VERY important to him. Thank you Scott.
Strange how even the colour of good quality free range meat differs so much from battery farm, you can imagine it tastes so much better, before its even cooked. Ty for the Demo. All the best for 2016.
Wow, Scott. Never would have thought to do the leg/thighs stuffed like that. Absolutely Brilliant! We buy turkey legs often throughout the year for a meal and I know how I am preparing them next time. Merry Christmas and a prosperous New Year to you and yours. Cheers.
I know how to debone a chicken but Turkeys being so much larger is a bit of a task to perfect. But your video here is very interesting and with the bacon wrap. Too bad you didn't have them roasted to show the end result and I wish you would have detailed in your video the slip or locking knot you made so we could have learned how to do it. perhaps next time. all in all a great video. it is a keeper in my video library.
Love it! We can rebuild Him! Better. tastier... juicy.!!!! heehee. Love this recipe and all of the amazing information about deboning. I need a knife like that. I don't think mine is quite that sharp. I probably need to let my husband sharpen it more often.
Bought two giant turkey legs from Morrisons yesterday, and I'm rewatching this for the severalth (3rd or 4th) time before I tackle boning them. They're absolutely Humongous! Nominal weight on the price label is 1600g, but they weighed in at 2.37kg and 2.45kg including the plastic trays. - Maybe they were outcrossed with an ostrich! 😅
What knife are you using in the beginning of video? A family member had me carve the Turkey last year with their knife which looked just like yours and it worked great
Gee, Scott, I didn't expect to see or hear you until next year. This is a nice surprise -- a post-Christmas gift. But, after the turducken and turkey cushion, aren't you just about turkeyed-out? Whatever! One of the great, guiding principles of pedagogy is reinforcement -- teaching by way of repetition without being boring. The boning is the same, but the results are different. Good job!
Cheers for another great vid. We're hit that time of year but we use 20kg plus monsters. Slightly unrelated, after a day of steaking and boning out my wrists feel like they're burning. Any pointers?
Awesome! I'll definitely give this a try! I've done the turkey roll and the chicken cushions (actually gave the cushions as Christmas gifts). Thanks for the great videos. What boning knife do you use?
It could be a regular Scarborough Fair if garnished with parsley after roasting! (Simon & Garfunkel) You already have sage, rosemary and thyme! Cheers! Rock bands come and rock bands go, but Rock & Roll goes on forever! (Ray Davies, The Kinks)
i just took the breast, legs, and wings off, haven't deboned the legs yet (still frozen, too much chance of slippage) using a stiff 4 inch paring knife. get a sharp, thin tipped knife that fits your hand so it doesn't try to twist when you're cutting. my personal rule: small knives for deboning, large knives for slicing (cutting across a pork loin, slicing bell peppers).
Great video and thanks for the delicious looking new ideas. +Scott Rea have you thought about using a woven blanket of bacon to wrap the cushion or legs? It is more time consuming but the presentation might be more unique. Either way, it will be delectable.
I always cook the stuffing before I add the bread crumbs. I then stuff the bird while warm. of course I then smoke the bird at about 300F until internal temp is reached. turkey can dry out very easy and the warm stuffing significantly reduced cooking time.
That looks fantastic Scott ! I have to say tho, I'm a bit jealous of your bacon. I love all the lean 'red' in it. Here we get a much higher percentage of the white fat and almost never have the 3 layer 'red' end to end. I too am also a fan of dark meat birds instead of the trash industrially bred white meat birds. Have a great New Year !
+Michigan Mister it was a crown. not the frozen ones. the use by date was the 26th. I opened it Xmas eve and it was terrible smell. the absorbent thing looked all moldy and rotten.
hmm, sounds exactly what he got, with the mold. we thought it was frozen, then accidently thawed, then re- frozen? good thing you both caught it, you could have gotton so sick. thank you for responding, and I hope your new year is wonderful!
we are in the states. he got thru a reputable mail order site here. just got off the phone with him, and he said he made one call yesterday, and they are sending him a ton of new product, free of charge for the inconvenience. they speculate that it was due to shipping problems because of the immense amount of holiday deliveries? def. try that, as he says they are more than doubling his order with boned hams as well? thank you, 69!
Love this variation to the turkey cushion!!!!! Rock and Roll Butchery Baby!!!!!
thanks for keeping us "over the pond" in mind while you prepare/explain. it helps immensely. you are my hero.
Scott, what a great video! Used your ideas and just fed 14 friends and family with a turkey that I cut up and deboned, in Colombia, for Christmas Eve dinner. The butcher's knot was mastered too. Thank you for this video.
Brilliant!! The more of your videos I watch the more I have come to realize that you are a true Master of Meat. Thank you so very much for sharing your art with all of us.
Terrifically helpful video! Canning my first whole turkey and had never deboned one before, needed help with how to debone the dark meat. Very helpful! Thanks so much!
I’ve been waiting years to feel daft enough to try this….and it seems to have worked, brilliant, thank you.
Just did this last night for six people but with one of our home raised chickens which was a little bit bigger than your turkey. It came out great and as always I love all of your videos. I used to watch Jamie Oliver when he himself put out videos but most of mine that I cook are from you. Keep up the good work. I also butchered my own pigs this year and would not have tried it if it wasn't for you pig butcher video. thanx again jim
You're a magic man buddy. Thanks so much, those legs looks absolutely amazing!
Thanks and happy new years to you Scott and the fam!
Very good and quick away to prepare in advance for Christmas. Thank you
Excellent, Scott; another great idea and presentation. I enjoy your videos very much and learn from them, please keep them coming. Happy new year!
masterfully done, thanks for the video
Scott you are amazing iam watching your nice videos for a while very professional iam going to make the turkey with bacon for Christmas thank you a Fan from Hawaii Aloha
I wanna see it cooked and cut up! Such an anticlimax!
Awesome video as always nonetheless, as always. Love from Sweden
Great introduction I will be trying to do this t the weekend ready to freeze for Christmas x
That's a fantastic video Scott.
you are ALMOST professional.. LOL
great video Scott!
Great video! I love all of your videos, they are so useful and well made.
Nice vid, and good skill. I've done it a few times but picked up some new tips from your video.
Scott is the best 🤣
about how long would this cook? and what temp? thanks keep the Vids coming
Looks very neat, I doubt I will get it looking the same but will certainly try on my next turkey, a great tutorial, will let you know when I do it !
I need you over for the holidays!! You make one of the best ways to cook turkey. Your videos are so useful.
Can't beat free range. Proper flavour.
Thank you. I've done chooks when younger but never a turkey. Planning to do this, this year. Xmas eve never looked so good! I make stuffing from good old Paxo, sausage meat, extra mixed herbs, and sesame oil instead of butter. Addition of apple for pork, lemon for chook and cranberry and orange for turkey. BTW, for sharp knives, get good ones, think Damascene and a honing stone with a guide to get you going in the right direction. I have KIN knives. Others ARE available. lol.
I can't stop watching your vids. I even got family members watching from their homes. Absolutely awesome sir. I'll keep spreading the word across the pond here. Happy 2016 Scott.
ALL I CAN SAY IS WOW WELL DONE
Happy new year and thanks for the inspiration! Was going to roast a really nice and fatty goose today but after watching this video I boned it out and stuffed it instead and this method is working perhaps even better with a goose since it's got thinner breast meat which easily becomes dry unless you watch it carefully. The legs are in salt and under press right now and will become confit tomorrow ;)
Thank you! Any advice on a boning knife - for a small woman's hand? I've been taking so long to cut the ligaments and sinews from a turkey leg.
Another great vid Scott . Well done .
Great video. Can you please supply cooking times. Thanks.
I've got to do this. Looks amazing. My motto is, good things go in, then good things come out and this looks like a very good thing.
Great thanks all the way from Arkansas, USA. I love all of your videos. Have whitetail deer over here, I was amazed to see how small y'alls deer are. I love watching you make various dishes, and although I have butchered various game animals, I still learn an interesting thing or two. Keep doing what you do. :)
yea those deer look like yearlings. however if the law of the smaller and cuter the animal is the better it tastes applies they gotta be fantastic tasting.
You my friend are an Artist!
Hi Scott, Your video has really helped me and gave me the confidence to successfully tackle deboning the turkey this year.
Thanks for making all your great videos. Please keep them coming during 2017. Have a great Christmas and a very merry New Year. Regards, Martin
Great video. I spent a lot of money learning this and now you show it on YT. You must have some french training. As the video went on I thought you would dismiss the tendon issue. My bad. You are putting out great stuff. BTW this is good for duck too. Liver some where in the stuffing would be nice. Keep it up brother!
Always enjoy your videos. I wish you would do a short one showing how to tie those great knots. Have a great New Years Eve
Another great video. Thank you very much. Cheers from nyc.
Great job - again - Scott. At some point, could you go over your method of cleaning / sanitizing / maintaining your cutting boards? I know the butcher's boards are VERY important to him. Thank you Scott.
Stunning I will try this thanksgiving 2020
Absolutely brilliant!
Happy new year Scott from across the pond!
I loved the reference to the old TV show "The Six Million Dollar Man".
As always great video. See you in the new year.
Strange how even the colour of good quality free range meat differs so much from battery farm, you can imagine it tastes so much better, before its even cooked. Ty for the Demo. All the best for 2016.
Wow, Scott. Never would have thought to do the leg/thighs stuffed like that. Absolutely Brilliant! We buy turkey legs often throughout the year for a meal and I know how I am preparing them next time. Merry Christmas and a prosperous New Year to you and yours. Cheers.
Lovely video, makes me hungry!
Great Video -- you are good with the knife --!! Cheers
OMG. I'm soooo hungry right now!!!!
I know how to debone a chicken but Turkeys being so much larger is a bit of a task to perfect. But your video here is very interesting and with the bacon wrap. Too bad you didn't have them roasted to show the end result and I wish you would have detailed in your video the slip or locking knot you made so we could have learned how to do it. perhaps next time. all in all a great video. it is a keeper in my video library.
Love it! We can rebuild Him! Better. tastier... juicy.!!!! heehee. Love this recipe and all of the amazing information about deboning. I need a knife like that. I don't think mine is quite that sharp. I probably need to let my husband sharpen it more often.
Scott got skills, thanks for the tutorials. I'm going to give it a go and try to bone out a turkey
way cool. maybe a video on how to poach the leg/thigh cut.. Happy New Year...
Happy New Year Scott!
Interesting. How do clean the cutting board at the end of this?
You’re clearly the smartest man on earth
Bought two giant turkey legs from Morrisons yesterday, and I'm rewatching this for the severalth (3rd or 4th) time before I tackle boning them. They're absolutely Humongous! Nominal weight on the price label is 1600g, but they weighed in at 2.37kg and 2.45kg including the plastic trays. - Maybe they were outcrossed with an ostrich! 😅
What knife are you using in the beginning of video? A family member had me carve the Turkey last year with their knife which looked just like yours and it worked great
Gee, Scott, I didn't expect to see or hear you until next year. This is a nice surprise -- a post-Christmas gift. But, after the turducken and turkey cushion, aren't you just about turkeyed-out? Whatever! One of the great, guiding principles of pedagogy is reinforcement -- teaching by way of repetition without being boring. The boning is the same, but the results are different. Good job!
You make some amazing stuff Scott. Damn that looks tasty.
Cheers for another great vid. We're hit that time of year but we use 20kg plus monsters. Slightly unrelated, after a day of steaking and boning out my wrists feel like they're burning. Any pointers?
You are amazing
Very Good Video! Thanks!
What kind of Cling Film can you poach or cook? I have never heard of that? Is it BPA free? Sounds like I need it in my pantry.
I love your video man! Can you eventually do one for a rice staffed chicken? thanks Scott :)
Beautiful!
Fantastic! What knife did you use to chop the onions? Thanks Scott!
Awesome! I'll definitely give this a try! I've done the turkey roll and the chicken cushions (actually gave the cushions as Christmas gifts). Thanks for the great videos. What boning knife do you use?
You lied to us scott :( you said that the last video was the last of the year! Keep 'em coming! :D
I couldn't resist it Daniel.all the best mate.
Super Video.
Boning out that leg looks so easy when you were doing it, boning it out myself took me almost 20 minutes...
Quite a beauty. How would you roast this (temp/time)?
It could be a regular Scarborough Fair if garnished with parsley after roasting! (Simon & Garfunkel) You already have sage, rosemary and thyme! Cheers!
Rock bands come and rock bands go, but Rock & Roll goes on forever! (Ray Davies, The Kinks)
Great videos
I know you have m nations this before in other videos but could you refresh my memory what make and size filleting knife are you using please ? 👍
i just took the breast, legs, and wings off, haven't deboned the legs yet (still frozen, too much chance of slippage) using a stiff 4 inch paring knife. get a sharp, thin tipped knife that fits your hand so it doesn't try to twist when you're cutting. my personal rule: small knives for deboning, large knives for slicing (cutting across a pork loin, slicing bell peppers).
Great video and thanks for the delicious looking new ideas. +Scott Rea have you thought about using a woven blanket of bacon to wrap the cushion or legs? It is more time consuming but the presentation might be more unique. Either way, it will be delectable.
stunnin'
mate show us the end product and cook the meat
This looks the business mate, I reckon I'd just end up with a massacred turkey by the time I'd done! What a skilled chap!
nice job mate.. cheers Hic*
beautiful
Hello Scott. Have you ever de boned a whole pig? All the best from Brazil.
This may be a dumb question, but are their wild turkeys where you live?
How do you tie that knot?
I always cook the stuffing before I add the bread crumbs. I then stuff the bird while warm. of course I then smoke the bird at about 300F until internal temp is reached. turkey can dry out very easy and the warm stuffing significantly reduced cooking time.
I brine mine. Just smoked a 12 pounder two days ago using nothing but split mesquite wood. Took about 4 and a half hours and came out delicious.
+HyborianAge is that with stuffing? or just a plain bird?
Plain.
HyborianAge with uncooked stuffing it can raise the cooking time considerably. It basically cooks all the moisture out of the meat even with brining.
Dimes On His Eyes My bad. I was getting sleepy when I read your post and did not notice that you were talking about stuffed turkey.
this was great but i have so many question
That looks fantastic Scott ! I have to say tho, I'm a bit jealous of your bacon. I love all the lean 'red' in it. Here we get a much higher percentage of the white fat and almost never have the 3 layer 'red' end to end. I too am also a fan of dark meat birds instead of the trash industrially bred white meat birds. Have a great New Year !
This looks great
To Tina Turner and Neil Diamond
Great vid but I would have loved to see it cooked!
At last the truth comes out! Scott is a leg man:)
Bootifull retchtub
i'd love to see this cooked at the end, if possible...
I know
Hi Scot we where taught to remove the wish bone frist
I got a turkey outhe of Iceland. and I opened it up to prep it on Xmas eve. it was off and smelled really bad
+Skullblits 69 can you send a message with more info? my brother had the same, but another location?
+Michigan Mister
it was a crown. not the frozen ones. the use by date was the 26th. I opened it Xmas eve and it was terrible smell. the absorbent thing looked all moldy and rotten.
hmm, sounds exactly what he got, with the mold. we thought it was frozen, then accidently thawed, then re- frozen? good thing you both caught it, you could have gotton so sick. thank you for responding, and I hope your new year is wonderful!
+Michigan Mister
tell him to complain to Iceland. you can email them.
cheers you too
we are in the states. he got thru a reputable mail order site here. just got off the phone with him, and he said he made one call yesterday, and they are sending him a ton of new product, free of charge for the inconvenience. they speculate that it was due to shipping problems because of the immense amount of holiday deliveries? def. try that, as he says they are more than doubling his order with boned hams as well? thank you, 69!
You can you crepate aka cawl the lining of pigs stomach we use on bone stuffed legs we call balatine
Leave the salt branding to the geezers ...
... You're mustard son !
(Has Coleman's been in touch with ye ? Should do !)
Fucking amazing... 🙏
Send it to me, I,m really hungry........
imagine that all cooked slowly in a oil bath..
Amazing! Show us the cooked product though! Don't be a tease
Cook the meat