Divide the mixture between the two legs, packing it down the centre, then roll up the leg meat around it as tightly as possible.Mix with the mince and breadcrumbs, and season. To make the stuffing, gently cook the onion and thyme in the butter for 10 minutes to soften, then remove from the heat and leave to cool.Keep the turkey crown in the fridge until ready to cook. Chop the leg bones into small pieces (removing any remaining bits of meat on them for the stuffing, if you like) and set aside for the gravy (see recipe here).If you have a friendly butcher, ask them to do this. Remove any visible tendons in the drumstick and lay the boned leg on a tray, then repeat with the other leg.Bone the turkey legs by removing them from the crown first, then running the point of a sharp knife along the bone of each leg and working it around the bone (drumstick and thigh) to release all the flesh, keeping it intact in one piece.150-200g roasted and peeled chestnuts, or use vacuum-packed prepared ones.If you're at all concerned about the best way to cook your turkey for Christmas dinner, take a look below at this receipe that is sure to have happy stomachs come the big day.
#Ultimate unwrap 3d bones hide free#
This recipe involves taking the legs off first, stuffing them, and cooking the bird in different stages to get the best results – and to free up crucial fridge space for all your other Christmas goodies.
Once you have purchased your Christmas bird, there’s always the problem of fridge space. Many people opt to roast just the turkey crown but we've got the perfect recipe if you're cooking an entire bird so pay attention if this is what you've bought and frozen or are planning to buy this Christmas. Of course, there are roast potatoes, Yorkshire puddings, stuffing, vegetables - and all the other trimmings - but the bird is a big deal and the centre of attention during the Christmas meal. There is so much pressure on Christmas dinner - arguably the biggest meal of the year in the UK, it all starts with the turkey as the main course.
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