Using a boning knife, remove the legs and thighs in one piece from each side of the turkey. Cut the meat away from the thigh bone. Holding the thigh bone, use your other hand to carefully cut the meat from around the leg-thigh joint without cutting through the skin. Use the blade of the knife to scrape away the meat from the leg bone up to 2 inches from the tip end.
The most celebrated meal of the year shouldn't also be the most nerve-racking. Prepare to be prepared with updated classics, no-bake desserts, and more in our Thanksgiving guide. There's a bit of butchery involved in constructing this Thanksgiving's showstopping bird: The Turketta. Because turkey breasts have a thick end and a tapered end, the key is to redistribute some of that meat so the turketta cooks evenly throughout. To make this juicy, bacon-wrapped turkey breast come together, all you have to do is follow our step-by-step butchering blueprint before rolling:. Pat turkey breast dry and place skin side down on a large rimmed baking sheet so thickest part of breast is closest to you. Starting on one side and using a thin, sharp blade, position knife about 3" from neck end the widest part of the breast.
No, I do not know how this happened. How are you doing? I know this because I served this to my own family last week as a pre-Thanksgiving dry run, if you will and I swear there was applause — maybe it was just me. For myself. Hard to say.
This bacon wrapped turkey breast is covered in a balsamic garlic herb rub then wrapped in a bacon weave for a flavorful, juicy turkey recipe. Delicious anytime of the year for a weeknight meal or perfect as the main course for Thanksgiving dinner! Since we have a small family, we started preparing a turkey breast a few years back instead of a whole turkey.