Learn how to debone, stuff, and cook a turkey like a pro chef www.chefgiannicooks.com/debone

Ingredients
Deboned Turkey
1 12 to 20 Lb Fresh Turkey
Stuffing for the Boneless Turkey
1 baguette of your favorite bread
2 Eggs
½ Chopped Onion
½ Green Pepper
3 Cloves Fresh chopped Garlic
2 tbsp Olive oil
2 tbsp Fresh chopped Rosemary
2 tbsp Fresh chopped Thyme
¼ cup Peppadew Peppers
Instructions
Boneless Turkey Stuffing
In a large bowl tear the bread into evenly sized pieces
Add Rosemary, Thyme, and olive oil and mix with your hands until all the oil is soaked into all the pieces of bread. Add more oil if necessary
Place on a baking sheet and toast in the oven at 400 degrees F until crisp and crunchy
While your breadcrumbs are toasting saute onion, green pepper, and garlic until the onions are carmelized
When the breadcrumbs are ready return them to the bowl, and add vegetables.
Beat the eggs and add to your mixture, and completely mix with your hands or a rubber spatula.
Your homemade stuffing is now ready to be stuffed in your deboned turkey
To Debone the Turkey
Begin by placing the whole turkey on a wooden cutting board with the breast side facing upward. First, remove the wings by breaking the wing joint. Firmly grip the largest wing bone and rotate it until the shoulder joint breaks. Then, cut the wing off using kitchen scissors. Set the wings aside when you’re finished.
Now let’s flip the whole bird over and begin the deboning process. We’ll start with the leg and thigh bones. Feel the thigh bone through the thigh meat. Begin at the hip joint and cut along the thigh bone, continuing down to the leg (also known as the drumstick). Cut along all sides of the bone. This should only take one pass if your chef’s knife is sharp enough. As you work, try to keep the skin intact, as we will use it later to wrap your creation. Next lets insert the sharp knife in the thigh joint and twist the end of the leg to remove it from the bottom of the carcass. Repeat this process on the other side.
In this next step, we will remove the breast meat. Let’s start at the center of the backbone, and cut downward along the rib bones. While cutting along the breast area be careful not to cut the skin. Stop cutting just short of the breast bone. keep cutting alongside the turkey to release all the turkey meat. Next, using the tip of the boning knife cut the ridge of the breastbone just short of the skin. Be careful not to cut the skin. Remove the carcass, and set aside. Next, take a few minutes to remove all the tendons in the dark meat. All these long white strips will need to be removed before you stuff the deboned turkey.
Let’s get ready to stuff and wrap our deboned turkey. At this point, all the dark meat will be at one end, and the white meat will be at the other. Since there is a significant amount of meat at one end, including the two breast halves, cut the breast halves into thinner cross sections and evenly distribute the breast meat. When we stuff and wrap the turkey, we want the boneless bird to have a cylindrical shape.
Let’s stuff and wrap up our deboned turkey! Next, let’s cut 8 generous lengths of kitchen twine. Lay the kitchen twine underneath the skin, and evenly distribute the twine. Next spread the stuffing along the center of the meat. Try to get the deboned turkey covered with as much skin as possible. Getting the deboned turkey covered with the skin will result in more moist turkey meat. Tie up the boneless turkey as tight as possible.
To roast a deboned turkey, preheat your oven to 300 degrees Fahrenheit. Roast the turkey until the internal temperature reaches 165 degrees Fahrenheit, as measured with an instant-read meat thermometer. During the first hour of roasting, wrap the turkey in foil. To ensure an accurate reading, make sure that the instant-read thermometer is fully inserted into the meat. Cooking time should be approximately one hour for every 5 pounds of turkey.