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If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings



Cook's Notes

Fennel pollen can be purchased at

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How would you rate this recipe?
  • MS11373124
    25 NOV, 2011
    I also made this for Thanksgiving 2011. For a 12 pound bird it took almost an hour and 20 minutes to get it to temperature, but it was very, very good. Full of aroma and flavor, easy to carve and a beautiful presentation. I had to smile and charm the butcher a lot to get him to bone it, but it was worth it.....
  • pamchun
    25 NOV, 2011
    I made this for the first time forThanksgiving. My guests RAVED about the taste, texture, aroma, and presentation.. I had fun deboning the turkey and rolling it up. Did it by myself. My guests want the recipe and want me to prepare it next Thanksgiving. I used a 16 pound fresh turkey so it took 3 hrs to get to 165 degrees.

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