New This Month

Boned, Rolled, and Tied Turkey


From Chef Todd English, This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed skin.

  • Servings: 10

Source: Martha Stewart Living Television, Episode 8052


  • 1 turkey (12 to 14 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 3 medium cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary, plus 3 large sprigs
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon Dijon mustard
  • 1 pound ground turkey
  • 1 pound ground pork (you can also substitute ground turkey or chicken)
  • 1 cup dried breadcrumbs
  • 3 large eggs
  • 1 cup heavy cream
  • 3 1/2 teaspoons salt
  • 1 3/4 teaspoons freshly ground pepper
  • 1/4 cup maple syrup
  • Todd English's Cranberry Compote
  • Watercress, for garnish


  1. Bone the turkey: Place it on a work surface, breast side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket wing joints so that they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn turkey around, and repeat on other side. Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock). Cut off wing tip and middle section, leaving largest wing bone; save for stock. Holding outside of wing bone, cut through tendons; scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out. Butterfly breast so that meat completely covers skin. Cover with plastic wrap. Lightly pound meat until even.

  2. Preheat oven to 375 degrees. Make the stuffing: Place a large skillet over medium heat; when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes. Transfer to a large bowl, and set aside to cool. Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper to the bowl. Stir to combine.

  3. Lay turkey breast on a work surface, skin side down, and season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll turkey up to form a long tube; use toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/2 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.

  4. Roast until an instant-read thermometer registers 150 degrees, 2 to 2 1/2 hours. Remove from oven. Brush with maple syrup. Return to oven, and roast until an instant-read thermometer registers 160 degrees to 165 degrees, about 20 minutes more.

  5. Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote.

Cook's Notes

If you do not want to bone the turkey yourself, you can have a butcher do it.

Reviews Add a comment

  • rbregoffgmail
    21 DEC, 2015
    I haven't made this yet, but I've boned plenty of turkeys and chickens. Key is having the proper boning knife (ling, thin, and flexible), and get it as sharp as possible. Carbon steel is better than stainless, but hared to find these days. If you have the right very sharp knife, just let the bones guide your movements, cutting mostly with the tip and first third of the knife. If you want to appreciate the ease of boning a turkey or chicken, try boning a duck. They're hellish!
  • sangcher
    1 DEC, 2014
    When I moved to United States in 2000, I had no idea what Thanksgiving was all about. American friends invited me to their homes for Thanksgiving where I learned about Thanksgiving tradition. When I decided to cook my own dinner, I felt overwhelmed, however, one day I saw Martha and Todd on TV demonstrating how to deboned and cook turkey for Thanksgiving, and I decided to give it a try, and oh my!, the turkey was EXCELLENT! I have been using this recipe for over 10 years now. Thank you, Martha!
  • Maeva
    23 DEC, 2012
    I'm 67 and trying this recipe for the first time! You are a wonderful teacher, Martha (so is Todd). But I needed to see the deboning process. The camera cut away often and I could not see exactly what was going on. I tried to debone my turkey anyway, and was left with many questions and a bit of a mess... especially didn't see how to remove the tendons. The recipe is fantastic - great stuffing! I will just practice until I get it right.
  • theflyingaunt
    15 NOV, 2012
    Have been doing Martha's method for rolled turkey for years. Started when we lived overseas and didn't have the usual kitchen ware to manage a whole turkey. It was, and always is a hit. Done it many times and am always thrilled. I have the butcher debone it (some are reticent so look for one who isn't). I LOVE having the bones etc all separate so I do the stock done ahead of time (then the gravy) is great AND it eliminates the mess that carving creates. Different stuffings work fine also.
  • AmysCookin
    15 FEB, 2011
    You can use a regular rimmed cookie sheet, bend the turkey roll to fit. It will form a beautiful crescent shape and cooks evenly... doesn't burst at the seams which it appears it will do! Heat seals it quickly and keeps filling intact. I learned this on Thanksgiving BTW, when almost in tears finding it didn't fit on the sheet! Best turkey ever... family never wants a "regular turkey" again. Butcher will cry when I come back for another boneless turkey!! Making this wknd w/ pork loin!
  • jmis02
    24 JAN, 2011
    I have done this recipe several times-each time I recall thinking this is not worth it until we eat it. Deboning the turkey while keeping skin intact is very challenging but well worth the effort. I use my own savory stuffing and add fresh cranberries for added color and zest. I use the bones to make rich stock and gravy. My family has really loved this meal. And I feel like a professional chef when I serve it.
  • jillianjct
    5 DEC, 2010
    We also love this recipe but always struggle with getting it to fit on a pan. Anyone have any good tips on how to do this or know of an extra large pan w/ rack?
  • jillianjct
    5 DEC, 2010
    We also love this recipe but always struggle with getting it to fit on a pan. Anyone have any good tips on how to do this or know of an extra large pan w/ rack?
  • queenzookie
    29 NOV, 2010
    This recipe is wonderful, but is very challenging to prepare. It took more than an hour to debone the turkey and at least 20 minutes to roll the stuffing and skewer and tie the turkey. The stuffing tasted like meatballs to me - yummy, but I think I'd prefer a more traditional stuffing. We did not chill the stuffing and think it would have been easier to stuff and roll if the stuffing had been chilled. When we make again, we?
  • francis140
    15 NOV, 2010
    My family absolutely LOVES this recipe and requests for me to make it every year! I think it has become a tradition! The only thing i do different is stuff the turkey with my own homemade stuffing recipe.