I went this afternoon to visit the Lochness monster (because it was a drizzly day, with limited visibility—perfect conditions, in other words, for the shy serpent to show its face). Then I sped back to Williamsburg to attend a cooking demonstration at The Brooklyn Kitchen on how to de-bone a turkey. I wasn’t born yesterday, but I didn’t know such a thing was possible.
The idea is that the turkey cooks faster without bones, and you can plump it up with more stuffing than you could force inside the familiar bony T-day bird. Also, you can carve it more elegantly when there are no bones. Or you can make a turducken—every vegetarian’s nightmare—in which the turkey is stuffed with a duck that is stuffed with a chicken.
De-boning the turkey doesn’t look so hard but it is not for the squeamish. You have to get down and dirty with the bird. Surgeons and taxidermists will have an advantage.