So, below are some pictures of a 20 pound turkey that I boned out for stuffing and BBQ-ing.
I like boning them out for two reasons:
1. The bird cooks real evenly when there is not a bunch of bones slowing things down.
2. Real easy to carve when it's chow time!
If I can I will take some pic's of the finished product tomorrow.
This looks pretty tough, but it's not and the results are ridiculous! It takes twenty minutes to bone the dude and 15 minutes to sew it up. I think most of you guys know how long it takes to mix up brine.
So what you do is: With a real sharp boning knife, make a straight cut down the middle of the back, then as close and you can stay to the bone, start removing the skin along with the meat off the carcass, taking care not to cut or nick the skin. When you get to the thigh, you carefully remove the thigh bone from the socket. Do the same thing with the wing. When you get below the thigh and the wing you continue to remove the breast until you get to the breast bone or hump as I call it. Then you do the same thing on the other side. When you are down to the where there is nothing left holding but the thin adhesion between the two breast on the breast bone or hump you hold the carcass up with one hand and carefully cut the remaining adhesion between the bone and skin and the carcass come out!
I remove the thigh bone from the drumstick so it cooks even a little easier. Then I somewhat reassemble the bird and sew it up with a carpet needle and some cotton string starting at the end of the bird where the neck was. I sew it all the way to back side and leave and opening just large enough to stuff the bird.
After it is all sewn up I drop it in an ice cold brine of 2 gallons of water, one cup salt, 1/2 cup sugar, one cup soy sauce overnight.
Take it out, rinse, and stuff it full of your favorite stuffing. It will take much more stuffing then normal. I get three loafs of french bread worth of stuffing in my birds with no carcass. I try and get someone to help me stuff it cause it is pretty limp without the carcass. You can put it in a roasting pan and "adjust" it so it really looks fairly normal. Then into the Weber for about 2-1/2 hrs 'til its done. I will leave that temp up to you what done is, but I take mine out when the stuffing and the breasts are 160-165 degrees.
When you start cutting the bird and find the string, just grab the string and start pulling and it comes out something like the string does off of a sack of feed.....if anyone understands that! I grew up on a farm and that's the best analogy I have!