How To Debone And Roll A whole Turkey.Turkey Roll. TheScottReaProject

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  • Опубліковано 5 лют 2025
  • How to De-bone and Roll A Turkey.This video shows how to bone a whole Turkey to make a fantastic, Boneless Turkey roll,what you are left with is an even shaped and completely boneless Turkey roll which is easy to carve,There will be no more arguments over who gets the breast meat ever again,a stunning end product.Many thanks.
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    TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

КОМЕНТАРІ • 972

  • @bobm5500
    @bobm5500 Рік тому +5

    Yes massaging bird on a Sunday morning works for me to and stuffing a bird gives you a wonderful feeling . The over all end result is very satisfying .

  • @meganhughes1842
    @meganhughes1842 9 років тому +357

    I did it!! I watched the video 3 times then deboned a 15lb turkey with a 4-inch paring knife :) It's rolled, stuffed with sausage-apple-leek-sourdough stuffing and happily cooking away on a bed of sliced potatoes and onions. I brined the bird in a mix of apple cider and buttermilk ahead of time ... and yeah, I am ridiculously proud of myself right now: Thank you thank you for this video!!!

    • @nycoledestin3070
      @nycoledestin3070 6 років тому +6

      How long did you cook it and at what temp? Sounds really good.

    • @kencohagen4967
      @kencohagen4967 6 років тому +2

      Megan Hughes dude, what time is dinner!?!

    • @burarobinson
      @burarobinson 6 років тому +1

      Nice work man

    • @ThisIsSolution
      @ThisIsSolution 6 років тому +10

      Megan sadly didn't make it, she under cooked her turkey and died of brain parasites from the meat. Her Thanksgiving turkey was to die for unfortunately

    • @burarobinson
      @burarobinson 6 років тому

      @@ThisIsSolution No way.

  • @V2k2010
    @V2k2010 6 років тому +6

    As a man who was raised in the butchering business starting in 1978, i have to say that you did a most excellent job Sir!!

  • @kimn7359
    @kimn7359 Рік тому +1

    My grandfather used to make a turkey roll every Christmas, stuffed with his own Italian sausage (grinding the meat himself). It was wonderful!

  • @alextv8975
    @alextv8975 7 років тому +70

    I did this with two turkeys for new year's eve 2018. One turkey was 19 pounds the other was 14 pounds. I stuffed it with Colombian chorizo, bread crumbs, butter sweated onions, cilantro, and garlic paste. They took 4.5 to 5 hours to cook at 375 degrees F. They both came out awesome. Everyone loved it. Without Scott Rea, I would have never tried doing a turkey roll like this. I'm glad I learned how to de-bone a bird. Thanks Scott.

    • @isorokudono
      @isorokudono 6 років тому +4

      I'm stealing this!!!

    • @sewing33
      @sewing33 6 років тому +1

      Alejandro Ocampo Alejandro, seriously thank you for the temps!! I will definitely try the chorizo!!

    • @jodonbaker43
      @jodonbaker43 5 років тому +2

      I'm glad I learned how to bone a bird lol 😁

    • @molonlabe3966
      @molonlabe3966 5 років тому

      @@jodonbaker43 HA

    • @jodonbaker43
      @jodonbaker43 5 років тому

      @@molonlabe3966 😂👍

  • @brianlindmark6804
    @brianlindmark6804 2 місяці тому +3

    10 years later....Still rocking this style! Thank you!

  • @louisesmith443
    @louisesmith443 6 років тому +3

    Prettiest thing I have seen in all 60 years of my cooking . Can’t wait to do it this way . I was used to going through the back. Absolutely enjoyed watching this .

  • @vizzini2510
    @vizzini2510 Рік тому +3

    "Personally, I love the Wings, especially Band on the Run." That made me snort and spit out a perfectly good martini!

  • @keithcheeseman567
    @keithcheeseman567 9 років тому +14

    When I was I butchers apprentice 42 years ago, we pulled the leg tendons when the foot was still on. Much better don't see it anymore. Small incision around the ankle joint just enough to break the skin. With the bird hanging upside down. The birds foot is placed into a V shaped hook on the wall... and you pull.

  • @robertsterner2145
    @robertsterner2145 Рік тому +2

    So glad I found this video. Amazing craftsmanship.

  • @victoriabryce1683
    @victoriabryce1683 Рік тому +3

    Thank you for this video! It's different than others because its not butterflied and the skin is all intact! More presentable at the end! I took this video and used it to make a turkey Roulade recipe. It was beautiful! I made a sage sausage stuffing and rapped it inside a juicy brined lovely rolled turkey roll. Lovely lovely dinner! We made it for a large family dinner alongside a ham, green bean casserole, double baked roasted potatoes, roasted winter squash, and assortment of lovely pies and desserts after dinner! Everyone praised me for how amazing my feast was! So pleased! 😊

  • @dannorthcutt8112
    @dannorthcutt8112 Рік тому +2

    I love this video! Art in kitchen. Best wishes!

  • @lseymore3501
    @lseymore3501 8 років тому +6

    I followed this video last year for my Thanksgiving bird and am getting ready to do it again. What a fabulous way to serve turkey! I prefer spending time deboning and stuffing into a roll than have a mess to deal with Thanksgiving day when all my guests are arriving. A sharp knife and patience are key. The hardest part for me was removing the tendons from the leg. Thanks, Scott this is the best instructional video out there!

  • @n33cho
    @n33cho 4 роки тому +1

    Why on earth have I only just found this channel??? This is quality. I love watching butchers work!!

  • @Gtothee
    @Gtothee 6 років тому +5

    This is the second year I've done this for turkey day. I still can't tie it as pretty as you did but it still comes out amazing! Thank you for sharing!

  • @lesgohbrandon
    @lesgohbrandon 2 місяці тому +2

    I did this last year for Thanksgiving, and it was so good that I will only eat turkey this way from now on. It's moist and tender, and there's no waste.

  • @lillithveil
    @lillithveil 2 роки тому +12

    This video is almost a decade old but honestly one of the best ones I've seen and has given me the confidence to try doing this myself for the first time. Thank you! :)

  • @gotmunchiez
    @gotmunchiez 8 років тому +1

    Made this last Christmas and I've come back to see how to do it again this year. Everyone agreed it was the best turkey they'd had and it's much easier to serve, I wouldn't ever bother doing it the traditional way now. Filled the tray underneath with pigs in blankets and they all cooked in the turkey juices, my mouth's watering already!

  • @SevenBates
    @SevenBates 10 років тому +6

    Band on the run joke got a literal "LOL" out of me. Bravo. Additionally, I've always avoided deboning smaller birds because it was so fiddly, but it looks so simple with a big turkey. I'm going to do this with a bird I just got. As always, I really appreciate your thorough walk-throughs. They consistently show me some random, fundamental skill that I was ignorant about. So awesome.

  • @mrnmrn1628
    @mrnmrn1628 Місяць тому

    Excellent video! I wanted to learn a DIY turkey roll to do my whole turkey at home. Thankyou for this helpful bideo. Greetings from Canada 🇨🇦.

  • @royal__psycho9266
    @royal__psycho9266 5 років тому +4

    I ain’t going to lie I was amazed how you deboned the turkey. Good job I enjoyed your vid.

  • @jodonbaker43
    @jodonbaker43 5 років тому +2

    The last time i stuffed a bird was ten years ago when i was a chef.
    This brings back memories of how much i loved being a chef 23 years later.
    Scott Rea you are a patriot of everything that is food.

  • @mdhebert7345
    @mdhebert7345 6 років тому +4

    Omg I'm so doing this for thanksgiving... I can only imagine stuffing this with rosemary, sage and butter... 😋 the juiciest turkey ever....

  • @robbie46
    @robbie46 10 років тому +1

    Scott, Thanks for all your time to show folks like me how to do things a little differently than we have in the past. I enjoy and learn from all your videos.

  • @ronszegleti6947
    @ronszegleti6947 10 років тому +3

    Wow, Can't wait to try it!!! Thank you. That was the BEST description for de-boninig I have ever seen!!!!!!!!!

  • @sheldonthebutcherprospect4612
    @sheldonthebutcherprospect4612 8 років тому

    Awesome knife skills on that bird, as a butcher of 30 years I am impressed. I can't wait to practice that technique on the leftover birds of this next holiday and put them in the smokers to cook!

  • @susancunningham4594
    @susancunningham4594 7 років тому +3

    Hi Scott: This is a brilliant video! I have always de-boned from the backbone but your method seems superior and I am going to give it a go for our Christmas turkey this year. i am planning on putting on our barbeque rotisserie and hoping it will stay secure for the cooking duration. Thanks so very much for a wonderful and helpful video. (also for the butcher's knot tutorial - I am armed and ready to go.

  • @awaywithpaul3423
    @awaywithpaul3423 6 років тому +1

    This is exactly what I need to learn for Christmas. Your videos are excellent, thanks for sharing

  • @WhatsInside
    @WhatsInside 9 років тому +8

    My brother just introduced me to your channel. This is amazing.

  • @AllThingsFoodwithJohnWoods
    @AllThingsFoodwithJohnWoods 11 місяців тому

    A great presentation. I have seen several of your videos, and they are always informative and easy to follow..

  • @rennierad
    @rennierad 5 років тому +3

    That is amazing how easy you made that look,thank you for sharing. ❤

  • @jimaugie4993
    @jimaugie4993 2 роки тому +1

    Thank you so much for this video. You made it LOOK much easier than it was, lol. It took me 45 minutes, but it came out like store bought. I watched this video twice, then paused it as I deboned, taking quick looks at the video when I came to a tuff spot. MUST have a very sharp knife. Thanks again.

  • @zaredkaunajnr3972
    @zaredkaunajnr3972 5 років тому +98

    Who else really want to see how it cooked and sliced? 😍😋

    • @anton48103
      @anton48103 5 років тому +5

      Your comment is why I stopped watching right at 0:37 then skipped to 14:02 and made this comment.
      It serves no purpose to have a vd with no end result. Absolute rubbish!
      Thank you!

    • @anton48103
      @anton48103 5 років тому +3

      Btw, there's no denying the fact that he has excellent skills (and a sharp blade). Just wanted to note that. 👌

    • @darrendanger6853
      @darrendanger6853 5 років тому +3

      ​@@anton48103 Title of the video is "How To Debone And Roll A whole Turkey."

    • @anton48103
      @anton48103 5 років тому

      @@darrendanger6853 I'm fully aware of the that, so thank you!

    • @funkdubayous
      @funkdubayous 4 роки тому

      @@anton48103 pathetic. 😭 use your imagination.

  • @BillyOfTea
    @BillyOfTea 5 років тому +2

    Convinced my other half to let me try this for Thanksgiving. Best turkey I ever ate. I will likely never cook a turkey with the bones in ever again. Moist and very flavorful, which is not common to traditional cooking methods. I've done lots of meat cutting but never got around to de-boning a bird before. Make certain you have a sharp knife and take your time. Yummie in the extreme.

  • @Jonathan-tz7ss
    @Jonathan-tz7ss 5 років тому +17

    "can't remember the last time i was this satisfied with stuffing a bird" *small pause*
    I lol'd

  • @rickster7194
    @rickster7194 9 років тому +1

    Been cooking for 20 years and never saw turkey done this way. I can't wait to try it this Thanksgiving. Thanks for sharing!!!

  • @CatherineScott1
    @CatherineScott1 8 років тому +7

    Aaaawwww, I wanted to see what it looked like cooked with all that crispy skin, guess I'll have to wait until Christmas. Another nice job, that's Scott ;-)

  • @smokinbob8106
    @smokinbob8106 Рік тому

    Been watching you for years but this is first time have done this. Wouldn't even have attempted it without this video so thanks Scott

  • @carljacobus2036
    @carljacobus2036 8 років тому +5

    You make this look really, really easy. I was looking for something interesting to do this Thanksgiving as I'm not really a huge fan of turkey. But, I'm up for anything new! I think this is exactly what I was looking for. Thanks for the video!

  • @DanYHKim2
    @DanYHKim2 8 років тому

    NICE, sharp knifework! I previously watched a horrible video of a guy at a university food department. That guy was constantly scraping his knife against bone to get the meat off, which left a very ragged surface. The sharp knife used here makes the work really effortless, and much more smooth. I am encouraged to try this again.

  •  5 років тому +3

    What temp and for how long. Looks like a great way to cook it. Less time I am sure with out the bones in it

  • @michael98277
    @michael98277 7 років тому

    I had no idea what an art butchering truly was until I watched your videos. Well done!

  • @whapeepoo
    @whapeepoo 10 років тому +94

    You should make a video of the final cooked bird and slice it open Scott. Love your videos but damn I wanna see it cooked and sliced.

    • @TheScottReaproject
      @TheScottReaproject  10 років тому +9

      Sorry Matty,i will try to upload a picture some how,all the best mate.Scott

    • @khizersabry2967
      @khizersabry2967 7 років тому

      Matt Gallor

    • @moonblink
      @moonblink 6 років тому +2

      he ate it too quickly to film, that's how good it was.

    • @jordanlittle5391
      @jordanlittle5391 6 років тому +5

      @@TheScottReaproject how long would you cook this for

    • @dairocastroacuna5762
      @dairocastroacuna5762 5 років тому

      @@TheScottReaproject excelente reseta

  • @phbrinsden
    @phbrinsden Рік тому

    Brilliant. Turkey roasted in oven the usual way is not my favorite meet as it tends to dry out. I live in Texas and we just had Thanksgiving with son in law. He deep fries those bad boys in a big vat. When the bird comes out he immediately debones by pulling off the bone. No knife. It is incredibly moist and succulent. But I think I will buy a left over turkey after Christmas at discount and do Scott’s debone. Putting the stuffing right inside will keep it moist. Great tutorial Scott. I could see the hands of a real pro.

  • @DiannaAtherton
    @DiannaAtherton 5 років тому +2

    I really like this idea. I have never deboned at Turkey. Its about time I did. Thanks for the inspiration.

  • @briargoatkilla
    @briargoatkilla 10 років тому +3

    A great way to stuff a bird, Scott! Even rolled in some dark meat! LOL!!! Very satisfying, indeed.

    • @TheScottReaproject
      @TheScottReaproject  10 років тому

      Cheers brother and happy new year to you,many thanks.Scott

  • @markherron9512
    @markherron9512 6 років тому

    Just floating around the web and caught this ....i have to do this for Christmas 2018 just missed it for this passed thanksgiving....Thanks Scott for the class.

  • @cozymysteryVCB
    @cozymysteryVCB 9 років тому +5

    Hi Scott! Well I de-boned Mr. Turkey for Thanksgiving tomorrow--my first attempt and though it was not as neat as yours I am quite proud--tried to follow your video as much as possible! Stuffed Mr. Turkey with chicken tenders rolled in bacon, and then topped with sausage stuffing--corn bread, leeks, apples, celery, dried cranberries and sage sausage. My roll was not quite as neat and tight as yours but I'm pretty sure it's going to be delish! Thanks so much for your tutorials--you inspired me to create a dish I've never made before. Happy Thanksgiving!

  • @cindyyeager8627
    @cindyyeager8627 5 місяців тому

    I finally took the plunge and prepared our turkey using the technique last year. We are never going back. It was absolutely delicious. Moist and tender. No waste and no carcass to deal with. We roasted the bones for stock and made a wonderful gravy. Worth that extra effort.

  • @stizan24
    @stizan24 9 років тому +18

    Oh my God! I am totally going to debone a turkey like that, stuff it with cheese and peppers and wrap it in bacon and smoke it! Smoke it hot! Like 350 with a kiss of Apple wood. I got some apple charcoal that should do the trick! Cheers for the video. You rock!

    • @1stcommonsense
      @1stcommonsense 9 років тому

      +stizan24 Apple wood is definitely the choice wood for this!

    • @stizan24
      @stizan24 9 років тому

      +1stcommonsense I love apple for poultry. Peach and pecan is good too. for.pork and beef I go oak but once in a while I throw some hickory in there. I am afraid of Mesquite.

    • @1stcommonsense
      @1stcommonsense 9 років тому

      +stizan24 Mesquite and especially cherry can easily ruin a meal if not used right. However, a good ribeye rubbed with olive oil then salt and peppered and thrown over some hot coals with a handful of mesquite wood is hard to beat. Thanks for letting me give you my unsolicited advice. lol

    • @stizan24
      @stizan24 9 років тому

      +1stcommonsense thank you for the advise lol! I love cooking and I love it because there is no "one way" to make anything. My family.males.the same old stuff for thanksgiving for instance. that was until I started making the meal. most of it is hum drum but so far in the 4 years I have been doing it I have changed the kapusta, the stuffing, and this year I smoked a turkey along with doing a traditional one.

    • @1stcommonsense
      @1stcommonsense 9 років тому

      +stizan24 What do you do to your kapusta? Do you use sauerkraut or fresh cabbage? I've had it both ways and the fresh cabbage was surprisingly good. I do 90% of the cooking in my house. lol

  • @sonomagal1231
    @sonomagal1231 10 років тому +1

    It is such a pleasure to be taught by a Master such as you. You make it look so easy! I cannot thank you enough for all your videos; they are spot on!!!

  • @palmatchett3482
    @palmatchett3482 9 років тому +3

    Excellent video! Been wondering how to cook a large turkey in my smallish oven and you've answered my prayers! Cooking for 11 adults and three toddlers this Christmas; what weight of turkey would you suggest? It sort of looks like, because it's so much easier to carve, that there might be a better yield - or is that wishful thinking? Also, can you stuff and roll the day before and leave in fridge overnight, or must it be done on the day? Thanks.

  • @alecfraser1928
    @alecfraser1928 8 років тому

    Just fabulous. Managed a much better job and much quicker than ever before. Drives home the need for a really sharp boning knife, but managed with a Swann Morton scalpel instead. All the best

  • @billsanderson9667
    @billsanderson9667 5 років тому +3

    Holy sharp knife Batman!

  • @benth162
    @benth162 8 років тому +2

    Because I am about to bone a turkey I looked it up on Google and your video seemed the most appropriate. I used to be a meat cutter many years ago in my younger days, but I never saw the right way to bone a turkey. Well done my friend. I was also impressed how you handled your knife. I also have one just like it. Thank You

  • @gregmartin1379
    @gregmartin1379 8 років тому +5

    what do you think of soaking it in buttermilk overnight

  • @fredwoods9030
    @fredwoods9030 8 років тому

    You are a very talented chef and butcher, my wife says not just a butcher but a chef as well, never saw anyone bone a turkey before you make it look easy. We've seen you prepare oxtail , pork, and steak, thanks for sharing, we'll be watching. Blessings!!!

  • @jennihunt3269
    @jennihunt3269 8 років тому +8

    What is the best temperature to cook this at and for how long?

    • @texantom49
      @texantom49 6 років тому

      I just smoked a turkey for 3 days on about 165-180 n last month about 4 hours around 350-375degrees so literally it's all gonna depend for sure.

    • @MrSinister718
      @MrSinister718 5 років тому +1

      start at 425 for 15 minutes to get color, then drop it drop to 350 until the internal temp is 165.

  • @joshgale1518
    @joshgale1518 4 місяці тому +1

    Former sous chef here.... Hats off mate ... Flawless proper technique which i aspire to duplicate this Thanksgiving.... Cheers from 🇨🇦

  • @michaeltellurian825
    @michaeltellurian825 7 років тому +8

    "I can't remember the last time I was this satisfied with stuffing a bird."

  • @ahodgfp
    @ahodgfp 7 років тому +2

    Hi Scott. I was finally able to debone and roll a turkey following your method here. We harvested a wild turkey last week and I did this and it worked out great. Stuffed it too. Took me a little over an hour to do first time. Hoping to get another turkey or two in the next couple of weeks and roll another and make some breakfast sausage out of the other! Keep up the good work!

  • @picklebucketpepperco2373
    @picklebucketpepperco2373 9 років тому +12

    Any one notice how fast and perfect he ties a butchers knot

    • @jnnlis
      @jnnlis 8 років тому +2

      Finnegan O'Mahoney because he's a butcher 🤔

  • @aseef2000
    @aseef2000 Рік тому

    That is an excellent way to debone the turkey before it’s cooked! I only wished I had found this video a week earlier and I would have had a perfectly carved turkey on thanksgiving.

  • @billterry967
    @billterry967 8 років тому +3

    oh i bet that deep fried would be absolutely delicious.

  • @davidclark5138
    @davidclark5138 6 років тому

    Happy thanks giving, from a place in new England, U.S.A.
    Scott you are a true inspiration. To doing classic butchery the old school way with your special twist,
    Been learning the butchery trade for a few years, with some private cutters, and farm shops that offer a helping hand during game hunting seasons.
    And chicken farm raised meat bird projdcts.
    Always enjoy your stuff.

  • @reginaldomartins6195
    @reginaldomartins6195 3 роки тому +1

    Just one word F-A-N-T-A-S-T-I-C.... thanks for share your knowledge with us...

  • @singergirlletmesing
    @singergirlletmesing 5 років тому +8

    WAIT! YOU DIDNT SHOW YOU COOKED IT AND THE FINISHED PRODUCT? AND HOW YOU CUT INTO IT TO SERVE IT? DANG

  • @mendaliv
    @mendaliv 8 років тому +5

    Absolutely amazing. I never would've thought about prepping a bird this way, even after watching your pig head video. A few questions:
    1. Why not do the roll from back to front, so each slice has a bit of breast and thigh, rather than side-to-side, so one end is all breast/wing and the other is all thigh/drumstick (and the little bit of tender you put in there)?
    2. I also see that the leg end of your roll is thinner than the breast end: Wouldn't the breast get cooked less than the leg end?
    3. Could something like that pig head roll be done with a bird? Like even if it'd be a waste of a nice turkey, maybe something like a stewing hen, or a cock. Bone it out, stuff it, roll it up, boil it, then stick it in a ham press. Then you'd have a nice chicken lunchmeat.

    • @timbrophy
      @timbrophy 6 років тому

      mendaliv: He didn’t say, but it’s possible he did it that way for two reasons: One, because it allows people to choose white or dark meat. Two because the white meat cooks more quickly, and can dry out, so making the white side thicker can allow them to finish cooking at the same time, while still thoroughly cooking both white and dark.

    • @obviouslytwo4u
      @obviouslytwo4u 6 років тому

      you sick fuk

  • @IAmEverythang
    @IAmEverythang 6 років тому

    You cut this bird with such perfection, knowing every inch of the turkey. Not to mention that Knife is a good one. Wouldn't mind seeing the finished product as in cooked, sliced and served.

  • @Ralphie_Boy
    @Ralphie_Boy 8 років тому +8

    *Fantastic but needed seasoning on the outer side of the bird!*

  • @davidlawlor4317
    @davidlawlor4317 4 роки тому

    Lovely butchering. Really smooth. I was taught to b&r the bird from the back but this is better.

  • @stevenicodemus8635
    @stevenicodemus8635 5 років тому +20

    I want to try this but i want to put it in my smoker for about 8 hours

    • @jota4u
      @jota4u 5 років тому +1

      Please do it and post a video about it.

    • @michaellane8244
      @michaellane8244 5 років тому +3

      More like 2 or3 hours but ya I was thinking the same. That is ready made for my smoker.😀😁😁😁

    • @lik2bik
      @lik2bik 5 років тому

      I've done many a whole turkey on my Kamado Joe and always fabulous (last one was so incredibly juicy). I plan on adapting this recipe for this years family Thanksgiving gathering. 8 hours on a very low heat would work, but, I plan on using 350 +/- and expect about 3 hours for a 14-16 lb bird...maybe a little less but have to ensure the stuffing cooks through.

  • @gograzor
    @gograzor 8 років тому +1

    Mate you are brilliant! I have now chosen to do this as my preferred method for my turkey. Thank you so much. Great knife work.

  • @BrooksideFarmBarreMA
    @BrooksideFarmBarreMA 10 років тому +16

    I tried rolling and smoking a turkey once.
    Didn't get much of a buzz.
    badum-TSS

    • @bluemeanie6629
      @bluemeanie6629 6 років тому

      ...only works with 'buzz'ard.

    • @cougarhunter33
      @cougarhunter33 6 років тому

      @@bluemeanie6629 Hi-ooooooooooooo!

    • @texantom49
      @texantom49 6 років тому

      @@bluemeanie6629 nailed it lol

  • @susanhouser3676
    @susanhouser3676 5 років тому +1

    Wow! I’ve never seen this way of fixing turkey. Thank you for sharing this. 👍🏻🇺🇸

  • @Josef_R
    @Josef_R 10 років тому +4

    $70US for a turkey? No wonder people only eat them at Christmas!

    • @TheScottReaproject
      @TheScottReaproject  10 років тому +1

      Josef Roesler Tell me about it brother,you have to save all year for that mate.cheers,and have a great new year,all the best.Scott

    • @yakuzelizard
      @yakuzelizard 10 років тому

      Scott Rea I bought a 20 pound turkey for like 16 bucks this year....79 cents a pound...

    • @KB4QAA
      @KB4QAA 10 років тому +1

      Scott Rea Next time, buy a turkey in the US and have it shipped overnight to the UK! :)

    • @leaningfeline8233
      @leaningfeline8233 10 років тому +2

      Josef Roesler You do realize that this turkey is a free-range, heritage breed, right? Look up the cost of bronze breasted turkeys in the states and you'll soon realize that $70 is about comparable. You can't compare the price of a broad breasted white raised in a factory farm to the bird featured in this video. Save your incredulity.

    • @Josef_R
      @Josef_R 10 років тому

      LeaningFeline American platypus is really expensive too. Doesn't justify the price.

  • @timvanfossan1646
    @timvanfossan1646 6 років тому

    Awesome video! No more slicing around hot bones out of the oven for me!!NEVER AGAIN! THANK YOU!!!

  • @TheBartmobile
    @TheBartmobile 5 років тому +3

    I wanted to see what it looked like after cooking SO BAD! Ugh... what a let down!

  • @helena4652
    @helena4652 2 роки тому

    'nothing like massaging a bird on a sunday mornin'. Couldn't agree more Scott... Couldn't agree more. 🤣 great video as always :)

  • @RoxABBA
    @RoxABBA 9 років тому +1

    Wow, that looks amazing. I'd never heard of a Turkey Roll before and it looks like it would be great to cook it sous vide overnight. Thank you for showing how to make one. All the muss and fuss of carving a turkey done ahead of time leaving the holiday to be enjoyed on the day.

  • @wishbone20t
    @wishbone20t 8 років тому +1

    Wow another great video! Thank you for sharing. I will be sure to try this one out I cook turkeys throughout the year.

  • @grizzlor5340
    @grizzlor5340 7 років тому +1

    I'm surprised nobody caught the Wings reference. Great video Scott. I watch them over and over, then utelize what I've learned.

  • @GHMilly
    @GHMilly 6 років тому

    Thanks off to the kitchen. I followed you last time and it worked wonderfully. I am off to do some camping and have to have a party the day after I return. I am cooking and then freezing this with the gravy from the baked bones. Probably another term. Braised???? Anyway, iIt smells like success to me. And as for the smellavision. As soon as you mentioned the sage my mouth started watering so you dialogue was sufficient. Take care and a big thank you.

  • @Kimouchi
    @Kimouchi 9 років тому

    This is the best idea ever for thanksgiving. Streaky bacon wrapped turkey roll. Delicious.

  • @augurcybernaut4785
    @augurcybernaut4785 5 років тому

    Thank you thank you thank you!!!
    My bird came out wonderful and was received with grunts and squeals of satisfactions!!!

  • @LowellBoggs
    @LowellBoggs 4 роки тому

    Excellent video! I have spatch-cocked a turkey before, then smoked it. I am anxious to try this method. It looks wonderful.

  • @jbeard8728
    @jbeard8728 Рік тому

    Awesome video I will be trying this for sure have 2 turkeys in my freezer waiting for this thank you for your time

  • @aspenrelay2916
    @aspenrelay2916 8 років тому

    The skill of a surgeon! I shold know I am one too. The knot tying is impressive!

  • @griffintorrance1773
    @griffintorrance1773 9 років тому +2

    It would take me 45 minutes to tie up that bird roll as awesome as you did in 5 minutes. You make it look easy, mate.
    Well done! I can't wait to try it.

  • @maxvice144
    @maxvice144 9 років тому

    You get me every time with your "just smell that!" comments... I always lean forward, moth watering, and take a big wiff - only to smell my screen. Well done.

  • @Kimmy_Bee
    @Kimmy_Bee 8 років тому

    I wish your average butcher knew how to do this. Every Thanksgiving, we make a rolled and stuffed de-boned turkey, and it's fantastic. Last year, though, our butcher spatchcocked it and then did some horrific crap so that there was barely any skin holding it together. Thanks for this video - there aren't too many out there, and this showcases great technique, and didn't edit out important steps/tips. Thanks!

  • @clg850b
    @clg850b 8 років тому +1

    I think this is an excellent video, your technique for de-boning works perfectly and your video is so watchable, thank you for posting xxx

  • @kurtisbubier8275
    @kurtisbubier8275 Рік тому

    Fantastic! Thanks and I am going to make one of these. It does not look that difficult and love the final product

  • @ianleggett4823
    @ianleggett4823 10 років тому +1

    This is a great video Scott, thanks mate. Great way to get the most out of the Turkey.

  • @reighngold
    @reighngold 7 років тому +2

    I did this for thanksgiving this year. It was the best turkey I’ve ever had. I tagged you on the Instagram post of it. Thank you so much!! You’ve been a huge cooking inspiration.

  • @cmsheth09
    @cmsheth09 9 місяців тому

    Thank you Scott! Definitely trying this recipe and sticking the bird on the rotisserie.

  • @gwilliammaggs
    @gwilliammaggs 5 років тому

    I have done so many whole Turkeys in the oven, after watching this video it will be stuffed and rolled, It is always super stressful around Christmas time,and this way saves cooking time, Carving is easier. Thanks Scot.

  • @karenf1079
    @karenf1079 8 років тому +1

    Quick thanks for the tutorial. Used your method to de-bone 10lb turkey yesterday and it worked out perfectly.!!!

  • @reginaldomartins6195
    @reginaldomartins6195 3 роки тому

    Dude, you won't believe it...but it worked the first time.... I made the turkey for Thanksgiving, and it didn't dry out, as is normal for a turkey. It was juicy, tender, and was highly praised at the party.... Thank you for sharing your knowledge....

  • @killick74
    @killick74 3 роки тому

    Second year doing this!! Thanks again for perfect instructions