How to Make Chef John's Boneless Whole Turkey - A Step-by-Step Guide

Thanksgiving is just around the corner, and that means it's time to start planning the perfect holiday feast. If you're looking for a show-stopping centerpiece for your Thanksgiving dinner, look no further than Chef John's Boneless Whole Turkey. This impressive dish is not only delicious but also incredibly easy to prepare, making it the perfect choice for both experienced cooks and novice chefs alike.

What makes this recipe so special is the fact that the turkey is boneless, which me...

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Ingredients

  • 1 (15 pound) whole turkey, neck and giblets removed, and bones removed (see video and footnotes)
  • ½ teaspoon kosher salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 3 cups prepared stuffing, or more to taste
  • 2 tablespoons heavy whipping cream, or more to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 20 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 20

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
  • Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
  • Fold long edges of the turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and transfer turkey to a large roasting pan.
  • Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours.
  • Remove from the oven and transfer turkey to a platter. Remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
  • While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl.
  • Slice turkey crosswise and top slices with gravy.
  • Nutrition

    567 cal.

    • Total Fat: 27g
    • Saturated Fat: 8g
    • Cholesterol: 203mg
    • Sodium: 350mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 70g
    • Calcium: 74mg
    • Iron: 5mg
    • Potassium: 709mg