The Peters' Thanksgiving Dinner 2000

Here's something new that we tried this year

As seen on the Martha Stewart Television Show: We tried cooking the "Boned, Rolled, and Tied Turkey". We used a thirteen pound fresh turkey. It took about 2 1/2 hours to prepare which consisted of removing the bones, making the ground pork and turkey stuffing, and then stuffing and wrapping the turkey. It then took another 2 1/2 hours for it to cook. The recipe called for liberal use of chopped rosemary in the stuffing. We used fresh rosemary from the yard and even cut the amount in half, but it was still quite noticeable in the finished product. You might want to use only 1/3 of the suggested amount of rosemary, and then double the amount of ground sage for a more traditional flavor.

Although this rolled turkey was very good, I think I still prefer the traditional full bird on Thanksgiving. There's just something fulfilling about not only seeing the entire golden bird sitting on the serving platter, but actually carving it, and then eating an entire drumstick by myself. It is not until one arrives at the following days of turkey-everything leftovers that the true beauty of the boned and rolled turkey is discovered. Each compact slice provides everything a turkey lover could want: white meat, dark meat and stuffing encircled by a crunchy piece of golden-bronze skin. This certainly beats the leftovers of traditionally cooked birds whose selection and quality diminishes the further away one gets from Thanksgiving.

-- Jeff Peters

November 24th, 2000


Here are some pictures of our feast



Yikes! Although it looks like an enormous maggot has slithered up onto my stove and into a waiting pyrex dish, it's really a 13 pound turkey with the bones removed, stuffed and rolled up.


Unfortunately this photo isn't very good, but you can see that this thing is starting to look a bit more appetizing.


Ahhh. Now that's a delicious looking turkey log. Each slice contains white meat, dark meat, stuffing, and golden bronze skin.