ok this is rambling and i am describing something the dh does, it tastes
great, works nicely after cooked for several dishes, reheat or eat cold
slice thin or dice, your choice...

you take a totally thawed turkey, you cut right down the nmiddle of the
breast from top to bottom, then turn it over and do the same thing at the
back so without breaking any bones you have two halves fof the bird...

remove the legs and wings, set aside for another meal/meals or if you have
an el roaster as we had you can lay those and the giblets and neck on top of
the rolls to roast.

after wings and legs are gone and you have divided the bird, you begin
pulling the meat off the bird, rolling the skin in towards the meat into a
roll, if there is a particularly tough bit use a sharp knife to liberate the
meat from the bone, when you are done doing this you have two halves of the
bird which has some dark meat because of the thigh and back rib part... if
you are getting fancy you then place it meat side down and pound the higer
parts until its the same thickness all over, dh skips this part.

then turn it skin side down on the board, fold in the thigh meat spreading
it out as far as you can but don't rib or tear it. you do this so it
marbles the whit but its also a non critical thing, once this is spread go
to the other side of the meat and fold in the outside edge to get as
straight an edge as possible...

once your meat resembles a rectangle you begin rolling the meat up like a
jelly roll . start rolling from the short side where the darkmeat is
closest. Once its rolled you can tie it with oven string or skewer it, dh
just puts both rolls in a pan with out securing it face down with the seam.

roast as you would normally a turkey, either on a rack, in the bottom of the
pan or on vegetables, cook to your desired level of doness.

when its done, dh uses a thermometer remove from pan and let it rest while
you make the gravy of your choice with the drippings.

slice and serve with the trimmings of your choice.

you can spice this on both sides before rolling with the spices of your
choice, but dh cooks it plain because we try and get the hugest turkey
possible and after its roasted he cuts it into chuncks so we can freeze it.

this yeilds the two large rolls, two legs and two wings, which as i said
earlier he used to roast on top of the rolls. this makes a lot of meals and
freezes nicely...

once cold you can slice for sands or salads.

it reheats easily and you can also dice it for soup and other alaking type
things... but i am guessing as i typed that its not kosher...

other variations, use a chicken instead and make a stuffing of choice and
spread on a before you fold in the side and dark meat, then roll tightly as
before and roast as usual. if you are using a stuffing then it will do
better if you secure it.

starting with a chicken lets you get the hang of the process with a much
smaller weight so it won't get away from you as easily and become pet food.



when we freeze this sometimes dh slices what would be a meal for us, puts in
two servings i meant in a container and covers with gravy to freeze, so
reheating is easy and the gravy covering the meat keeps down freezer burn...
this works especially well with the stuffed version.

we also freese it in a chunck that is about eight oz to sixteen ounces
depending on how big the bird is and how easily it cut...

and totally unrelated but a tip i learned from the DHh's step mother, she
buys a turkey and cuts it in half with kitchen shears and freezes the half
she isn't cooking so she will have it later. she roasts it the regular way
but just puts the cut /inside part down.

I hope this makes some kind of sense