welcome friends welcome back to the
kitchen we find ourselves in that time
period between
thanksgiving and christmas and canadians
celebrate thanksgiving in october and
julie and i didn't have a turkey
this year for thanksgiving because we
didn't have a big family gathering
so we had a we had a roast beef instead
which was really good
but it wasn't turkey julie and i both
really liked turkey so we thought
we thought we'd get a little turkey and
instead of cooking the entire thing we
would just cut it up
and do a breast roulade with stuffing
so i'm going to make the stuffing first
and i'm going to start out with some of
our breakfast sausage
and you can check out the video of how i
make the breakfast sausage elsewhere on
the channel and i'll try to remember to
link it below
i'm going to start it in this pan with
the breakfast sausage and we're going to
start frying that off
and your pan doesn't have to be
blistering hot we're not looking
to really brown this all that much we
just want to fry it until it's cooked
and it renders out some of its fat so
i'll break that up
as it cooks once the sausage is about
halfway cooked i'm going to add to the
pan
onion and celery diced fairly finely
and as always you can find the recipe
all of our recipes
in the description box below the video
and i'm going to let that cook down
until the onions
and the celery are pretty soft
and keep breaking up that sausage
depending on how fatty your sausage is
you might need to add a little bit of
butter so i've got some standing by
and i'll kind of take a look at that
when we get a little farther along with
the cook
to me apple goes really well with
sausage
and we've made an apple pork and
maple syrup sausage on the channel so
check that out as well that's not the
breakfast sausage i'm using today though
so i'm going to peel one or two apples
and dice them up and stick them in as
well
so i diced them up fairly fine the
apple will almost completely
disintegrate in the pot
so we'll get this in the pot
okay stir that in
next up you have to think about
seasonings and the seasonings that you
put in here
are going to depend heavily on the
sausage that you use so this is my
homemade sausage i already know that
it's
loaded with sage and everything that's
in poultry seasoning
so i'm not going to put too much poultry
seasoning in here because i know that
it's already seasoned really well
and i like this poultry seasoning it has
thyme
sage marjoram rosemary black pepper and
nutmeg
so a really good mix of flavors for
poultry seasoning
but it's missing summer savory so i'm
going to add some summer savory to the
mix
not too much about a teaspoon teaspoon
and a half for this amount
i'm also going to add in some fresh
cracked black pepper i'm not gonna put
any salt in
i know that my sausage has enough salt
to carry this dish
so i'm not gonna add any but depending
on what sausage you use you might have
to add salt you're gonna have to taste
it and
see what the salt level is i know that
when i'm using
there's a brand here in canada called
maple leaf of
breakfast sausage you find it in a chub
frozen along with the other frozen meats
that's the one i use if i don't have our
own sausage i don't have to add salt to
that either
but i do have to add summer savory and
sometimes i have to add
just a little bit of poultry seasoning
this is where you have to cook this
where you have to make decisions in the
kitchen
on the fly and be prepared for those
decisions
it's really not that hard don't get
freaked out about it it's just you know
following a recipe sometimes by wrote
the person who wrote the recipe doesn't
know what's available in your area i
mean if you're using if you're in the
states and you're using
jimmy dean sausage or what's that other
guy
it's got the red roof anyway if you're
using another brand of sausage you might
have to vary your spices a little bit
i think this is ready for the bread
crumbs so these are
dried bread crumbs or bread cubes
from some of our failed bread
experiments that we're doing with wild
yeast
check those out elsewhere on the channel
we've been playing around making bread
with wild yeast that i
grabbed from our grapevines in the
backyard and the first loaf cosmetically
didn't look great
but it tasted fantastic so the
breadcrumbs
are gonna be perfect for this recipe and
you can use any bread that you want just
cube it up
as fine or as thick as you like
i'll put that in this bowl
and i'm gonna throw this over top and
i'm gonna mix it all up and then
stick it in the fridge i want it to be
completely
fridge cold before i roll it up inside
the turkey
okay into the fridge and i'll come back
with the turkey now i have a
fresh turkey here from a local turkey
farm and it's about
seven kilos which is i don't know
somewhere between 14 and 15 pounds if
you're in the united states
a fresh local bird use whatever bird you
can get whatever bird you can afford
but if you can go to a local producer
really i think they probably need your
help in these times farmers always need
our help
so inside this bird is the neck and i'm
gonna put the neck in that bowl
and we have those are the lungs
oh nice big heart the giblets
so i'm going to keep the giblets aside
along with some of the bones to make
gravy and that's going to end up in
another video and i'll link to that
below
so i'll just set those aside for a
moment take the turkey out on the board
and i'm going to separate the white half
from the dark meat half
and i'm going to wash my hands a million
times in this video so anytime you think
that i haven't washed my hands i
definitely have so i'm going to cut this
up the same way i do
for a chicken and let's just follow this
line here
so
and i don't do this every day so it gets
a little bit messy but
take your time and you can get it done
the idea is that you just want to go
down the edge of the rib cage and the
rib cage is right
there so you take it down
all the way to the spine and so there's
the spine and that's where i'm going to
switch
to a heavier knife and i'll find the
spot that we can get
through
there we go so dark meat half
breast meat half for the dark meat half
i want to separate a leg and thigh from
each side
from the backbone and it takes just a
little bit of finagling you want to cut
around until you find
the joint and then pop that joint out
and then
just cut away some of the tendons and
the skin and you're gonna
you're gonna get there now it's not a
race and i know
that scott ray could probably do this
uh blindfolded with one arm tied behind
his back but you're gonna be end you're
gonna end up with this
piece of spine into the bowl
for the gravy and now i have
two thigh and leg portions i'm going to
vacuum seal these separately so that i
can
grill smoke or barbecue them later these
are great for a weeknight meal
absolutely fantastic to have in the
freezer
for the white half because i want to
butterfly
the breast meat there's a little piece
of backbone or spine in here along with
the rib cage
and i need to remove that so the first
thing i'm going to do is
just along the outside i'm going to cut
the skin
and peel it back because i want as much
skin as possible
when it comes to rolling this thing back
up again
all right so just peel it back a little
bit
patience and a sharp knife remember
patience and a sharp knife
just take your time
and you'll find it okay so i've peeled
back the skin
now it's just a matter of cutting that
out
a sharp sturdy knife in on both sides of
the spine
and
out it comes into the gravy pile so now
i just need to take out the rib cage and
take the wings off
if i was really good and i know that
some people are
they could de-bone the wing and leave it
as part of the whole roll-up which looks
amazing but
is beyond my skill level so i'm not
going to worry about it i'm going to
take the wings off and cook them
separately
essentially what you have to do is you
just have to find that joint and it's
you wiggle the wings around and you find
that joint like i have on this side just
by teasing apart the muscles a little
bit
and you can get in there and cut it out
not pretty
now that i've got the wings off we just
need to remove the meat from the rib
cage and the breast plate
and i say just just take your time again
it's uh it's not that difficult you just
have to tease the meat away with a knife
and this is where i'm going to switch to
a smaller knife if you have a boning
knife go ahead and use that
use the knife that you're most
comfortable with and you
just literally follow the bones
i'm not worried about getting the bones
completely clean
these are going to end up in the gravy
pot so there's a little bit of meat left
over
that's just going to add flavor to the
gravy
now when you get down to this last
little bit of breast bone be very
careful because you don't
want to slice through the breast
you want to be very careful to get it
just right
there we go so there is the rib cage and
the breast bone all of these bones are
going to make an appearance in the gravy
video check out that one
now all told that took me about half an
hour uh
to get it apart to this point and that's
with me having to move the camera around
and wash my hands
so it really doesn't take that long now
that i've got two pieces of breast meat
with the skin intact on the outside
i want to butterfly these out so that i
can get all of that stuffing in and roll
it up
just pick a spot and
cut it back
and if you wanted to you could pound
this out to make it even
flatter i think i'm going to go just
with what i've got here now
now we can put the stuffing in or
dressing stuffing or dressing which
what do you call it where you live i
know that that's kind of a regional term
and people use
it differently i tend to use both
and sometimes i'll use both of them in
the same sentence first i'm going to lay
down just a little bit of pepper
never hurts i like pepper
and then the dressing let's get it on in
an even layer
and if i don't use all of this stuffing
i'm not all that concerned i will just
bake it up in a
separate container in the oven and after
this extra bit is cooked i keep it for
the next day because i
love leftover stuffing sandwiches which
is essentially just
bread inside bread with mayonnaise but
that's something i
really love about this time of year so
i'm going to roll this up
and just take your time again there's no
race
it's going to spill out it might get
messy it's going to get messy
and any stuffing that falls out
stuff it back in now some people will
pull the skin
off completely just to make sure that
they've got it
all the way around the outside at the
end now we just need a few pieces
of kitchen twine i'll lay them out here
and get it underneath i start in the
middle
i don't know if that's correct and then
i go under once
i go under twice i go under three times
and that just means that when i pull it
tight here
it doesn't loosen off so much now i know
that there is a proper
butcher's knot i have watched people
up close do it over and over and over
again and i cannot master it
so i just do what works for me in the
kitchen and i would suggest that you do
the same
do what works for you don't uh don't get
totally stressed out
because there is this way this mythical
way that you're supposed to do it
just make it happen and then one last
one
back to front so that didn't take as
long as i
expected and i don't need to stick it in
the oven just yet to roast it so i'm
going to put it on that baking tray and
put it in the fridge for a little while
while i make the gravy
okay i am ready to take this turkey to
the oven
so first things first i've got the
temperature probe and i'm going to stick
that in
so that it meets the center and this is
going to be connected to a thermoworks
dot i want to bring this to about 160
degrees
fahrenheit internal i want to also brush
the outside with some melted
butter get it all over the skin
and then i'm going to sprinkle it with a
little bit of salt
and fresh cracked pepper
and into the oven now the oven is
preheated to 475 i'm going to leave it
at 475
for 15-20 minutes
and then i'm going to turn the
temperature down to 325
to let it fully cook meanwhile over
there on the stovetop i have
the bones going for the second boil make
a remilage
and over here i have one of the most
amazing
sauces for our dinner hey jules hey
glenn
hey friends it smells like turkey
roll turkey roulade
i don't know really it's stuffing it is
stuffing so
i'm gonna cut fairly far in so we can
get a look at the inside
look at that stuffing and turkey
so
that looks really good glenn is there
cranberry sauce no
there's no cranberry sauce but there's
tomato aspect oh
great because you know it's still a
family favorite but i
am more of a cranberry sauce person so
um let's cut this
so that we each get a little bit of
turkey and a little bit of dressing
okay and i made demi-glace okay
now this started out as eight cups of
liquid and it oh
that's concentrated down into this
really concentrated yes so
let's pour a little bit on top
and we'll give it a go
you've poured liquid all over it seems
messy
i'm gonna fight with mine yes
there we go okay so
the turkey is juicy and moist even
though it's the white meat it's the
breast
and it's really moist um
i love that dressing i'm so thrilled to
have stuffing
to go with it i was a little concerned
with just uh not having the full turkey
we wouldn't get stuffing so this is
great
and so this cooked for an hour and a
half so not that long
and for people who might not
want the whole turkey or might not want
the
that you know cooking the whole turkey
and having it come out dry because often
it does come out dry yes or if there's
just two of you or there's just two of
you and you
but you love leftovers like i'm gonna
have turkey sandwiches for
the rest of the week this is a really
good option
and don't be afraid of de-boning the
turkey you watched me do it
it worked out fine so i think these both
work really well for me and as much as i
thought i would miss having gravy that
thick grandma gravy the flavor the
flavor on that is amazing
all right so in that case my friend
happy festive season
thanks for stopping by see you again
soon
you