Boned, Rolled & Stuffed Turkey Leg

[@anuradhachatterjee3420]

What you are doing is art.beautiful.

[@jaceklis]

Could use information on the temperature of the oven and final internal temperature of the meat when taken out from the oven...

[@colinread3669]

This was very helpful for learning how to bone the turkey leg.

[@mikeb6389]

Nice. I wonder how many tendons were pulled from the leg?

[@lemagreengreen]

I always see the pulling the tendons out with pliers method work on video but it never seems to for me. I just bone the leg/thigh and then cut the tendons out. Probably takes longer but I've never had a turkey leg where the tendons let go like that!

[@eddiebourke2667]

try a vice grips (new; and never used for DIY). Then you won't get cramps in your hands

[@oldproji]

Missed the name of that netting. Poor sound but good video over all. OK worked it out: it's Caul fat. Usually used for crépinette (flattened sausages) or to cover pate during cooking. Not particularly cheap to buy.

[@sonomagal1231]

Please invest in a better microphone. Inaudible for much of the video, like where you tell the temp and roasting time for the turkey roll. Otherwise, a great video.

[@vanscoyoc]

What is a crappy net?

[@grummmly]

crépinette.