How to roll and stuff a turkey with Jared Gerahty

Jared Gerahty from Borella Butchery shows us how to roll and stuff a turkey. Footage supplied by Jared Gerahty

Transcript

00:00 G'day butcher Jert here and here we have a turkey buff with Thanksgiving approaching Christmas approaching

00:06 We go for a lot of turkey. So I figured I'd show you guys how we bone one out and stuff it and roll it

00:11 So first things first these wing bones got to come out. So we need to go down either side of the wing here

00:16 Or the drumette whatever you want to call it bang bang

00:20 Then round and through that cup. So you mark down both sides then go through the middle to the cup easy

00:28 Along the backbone here

00:30 Each side of the backbone and then around these little ribs. There's little rib bones there. So we go around them

00:35 Nice and simple

00:38 What we're doing here is following the breast along

00:41 we're trying not to leave any bone on our breast meat like the bones are actually pretty brittle, so

00:47 Yeah, you just want to glide along nice and smoothly and just not put the bone into the meat, you know

00:53 Like just nice and gentle

00:55 It's pretty easy. It flows really well. All right, we go around those two cut bones cut bones

01:00 I don't know what the bloody hell I'm talking about. Anyway, and then we got the plate

01:03 so

01:05 We're just going along hard pulling our meat up pushing it along

01:09 Exposing all that bone and then going up and underneath angling towards ourself to make a nice clean cut on the other side

01:17 Which turned out pretty good. There we go. Dick around that

01:21 happy days

01:24 Off comes your frame

01:26 Alright, it's a bit of gunk here off the neck. So let's get rid of that cut that off. No one wants that

01:30 And we open it up. So we open up tenderloins here. We're checking for any impurities in the meat

01:36 We're checking for bone chips anything like that, which looks clean as so we add our stuffing

01:41 What we have here is a fig and pistachio stuffing brown sugar a bit of cracked pepper

01:46 It is really good actually mix between savory and sweet. It's gorgeous gorgeous stuffing mix

01:52 So we put two in the tenderloin gap there big log down the middle

01:55 roll it all back up and

01:58 Then for our magic trick our PVC pipe

02:02 Pretty easy here. So we tie a knot in our netting and then we just pull it tight over the pot

02:11 And what we do is make sure that's all folded up nicely

02:15 Tuck in all our little loose ends. So they all go in the middle make it nice and clean and

02:21 We beat the crap out of it. We bash it and bash it and bash it till it all fits

02:25 It'll fit eventually

02:28 There we go, once that's in nice and deep we cut all the netting off

02:33 And then all we got to do is tie it up

02:37 Nice and tight make sure it's really close to the buff so there's no loose ends

02:40 It's pretty easy. We just go around the whole lot of it a couple times and there's your buff. Thanks for watching guys

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