@seattlehanddoc
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@seattlehanddoc This was phenomenal! Should I make a video showing how I deboned this turkey & chicken? We couldn’t find a duck so we used Italian sausage for this version! But sourcing one for the big day! INGREDIENTS 20-lb turkey (deboned), 5-lb chicken (deboned), 2 lb mild Italian sausage, 1 sliced onion, 1 sliced apple, salt, 2 sticks softened butter, fingerling potatoes, 2–3 bunches fresh thyme. Gravy: 1 cup pan drippings, 2–3 Tbsp flour, 1/3 cup white wine, ~2 cups chicken broth, salt. Cabbage steaks: 1 head cabbage (½” slices), 1 stick butter (melted), 1 Tbsp garlic, 1 Tbsp Dijon, salt. (Your butcher/deli can debone the turkey & chicken.) Toucan Assembly: Lay the deboned turkey skin side down and salt the inside. Build layers directly on the meat: half the sliced onion → all 2 lb sausage. Lay the deboned chicken skin side down on top of the sausage, salt the inside of the chicken, add the rest of the onion + the sliced apple. Fold the turkey closed and sew it shut tightly with butcher’s twine. Flip so the skin side is now up and rub the whole outside with 2 sticks softened butter and salt. Pan Setup: In a 17” cast-iron (or roasting pan), spread fingerling potatoes across the bottom, lay 2 bunches fresh thyme over them, and set the stuffed turkey skin side up on top. (Optional: tuck another bunch of thyme into the opening before sewing.) Cooking: Roast until all parts hit 165°F (breast, thigh, and the stuffing). A stuffed 20-lb turkey typically needs ~4¾–5¼ hours at 325°F, but always trust a thermometer. Rest 20 min before slicing. Gravy: In a pan: whisk 1 cup drippings + 2–3 Tbsp flour over med-high. Add 1/3 cup white wine, boil off. Add ~2 cups chicken broth and simmer until thick. Salt to taste. Cabbage Steaks: Mix melted 1 stick butter + garlic + Dijon + salt, smear on ½” cabbage slices, roast at 450°F until golden. @spaltedfigure @hexclad @fieldcompany #turducken #turkey #thanksgiving #cookwithme #howto #orthopedicsurgeon #cheflife #practicemakesperfect #stitch
