Debone and roll a whole turkey (part 1), by Chef Andros.

[@Tacxiii]

Thankyou chef andros you make it more simple than other videos I watch so good 😊

[@brettbrignac7591]

Once again, EXCELLENT WORK!!!!!!!

[@Goldi-Luc]

just what i needed thanks! the best one i have seen. i butcher my own birds and thought i would try deboning a couple. this method was great

[@geoffreybove8576]

I have done this a few ways, and this is the most efficient for sure. Also Andros you are wonderful to listen to! Eat your heart our Martha Stewart! Thank you.

[@melissaneel3650]

This is the easiest and best deboning method I've ever tried. Thank you.

[@stoneyJutsu]

For the last two years ive been deboning a turkey for thanksgiving and i just wanna let you know its because of you amd how easy amd clear you ecplain it and make it so easy. Insaved this video and re watch it every year for a refresher Thank you Chef Andros

[@harmandros]

Ty m8 (thank you mate)

[@mattlawless4835]

I have watched all of the top tutorials on how to bone turkeys and chicken and I strongly believe Chef Andros' method is the best. All others that I have seen remove the dark meat portions or leave the bones in. Thanks Chef Andros!

[@jcridesagain8569]

Congratulations Chef Andros. Not having boned a Turkey for a number of years I decided to refresh my memory. I watched several demo's but your's was the only one similar to how I was taught in catering school.

[@paii623]

This is the easiest poultry deboning method, thanks for sharing. Evge Andros!!!

[@patricksisti3399]

Outstanding chef! Thank you for your instruction. I am a journeyman meatcutter in Dallas, texas. I am opening a butcher shop with my business partner from New Orleans. Not having a Cajun/French background in meats, I was looking to expand my knowledge on deboned and stuffed poultry. This is a staple specialty meat where he is from. Watching your video was very straightforward and informative. I can easily put my flex tip, filet knife to work now!

[@harmandros]

Good luck with your new business, I have more vids for meats and fish, thanks for watching.

[@MommyMeNaturalBeauties4ever]

This looks ez. I think I will try it.

[@Unidentified4]

"It is a little bit hard but I will manage it". Good self-motivation by Andros

[@harmandros]

Try with chicken first, same method. You can do it.

[@bklynkrash]

Wish I would have watched this video first before my first attempt. Mine came out ok, but it could have been better if I watched this first, Particularly that little trick to invert the wings and remove the wing bones. Some of the other videos I watched were amateurish. This guy is a pro.

[@felixchia3053]

Dear Chef Andros, Great channel and video you have here. Thank you for sharing your wealth of information on cooking and music. Regards, Felix

[@harmandros]

My pleasure, I hope I had more to give.

[@socialitebite]

Like this method of deboning.

[@rgkengineering4099]

Super vid

[@sparkmn]

thank you so much Chef Andro :)

[@juandeaton5692]

Make it Yakitori after you debone it. I’ve practiced your technique on a couple of chickens and did a chicken roulade. However I dry brined it then rolled it. I personally like yakitori instead of the roll.

[@harmandros]

You can do many things with it after deboning which id the difficult part, thanks.

[@vsgill5165]

Very. Nice.

[@canadianclaude]

like the fact that you use your hands more than your knife

[@harmandros]

Glad you noticed, actually one needs to use his brain too. I learned to debone by myself and some techniques I use are rare.

[@TheOriginalRick]

I toss the bones and other stuff into my Instant Pot pressure cooker for about six hours. Nice, rich bone stock for the gravy and soup the next day.

[@harmandros]

Yes you can do that, also add them in the baking tray WITH the roll for a rich gravy/sauce. Thanks for watching.

[@bounpheng4197]

Ciferhilomi? Is that cheese?

[@harmandros]

Cyprus Halloumi, yes a Cypriot Cheese. Thanks for watching.

[@whatdoyousay5]

HEY IS IT HARDER THAN A CHICKEN..............................................................................................

[@MZGypsyKiss]

that is awesome! I have a big family that all like breast meat. Can I put a couple more breasts in it? The bacon is a great idea adding flavor and moisture at the same time. What can replace the halloumi and caul fat if you can't find them? ...I can't wait to see part 2

[@harmandros]

+MZGypsyKiss , Thanks for watching, that is Cyprus halloumi, and you can add more breasts to make your roll. Don't forget to add all bones to your baking dish so you get a richer gravy. Caul fat, just ignore it, but cover your roast with baking paper+foil.

[@MZGypsyKiss]

no replacement for Cyprus halloumi? is it like fresh mozzarella? My family made salami and prosciutto so I know how to make a net to fit. I will remember to add the bones not to waste the tasty marrow inside the bones Do you have a picture of your finished product?

[@harmandros]

+MZGypsyKiss , use a tasty cheese, it will also combine everything together. Cut the roll when it rests, after 45 minutes. It looks like any other roll.