Thanksgiving....already

For the past several years, I've done a boned and rolled turkey for Thanksgiving dinner.  I find it's much easier to carve and there is very little waste.  Of course, you don't get the beauty of the actual bird on the table, but I just solve that by drinking too much and getting up there myself.

Buy the same size turkey you normally would.  If you can get your butcher to bone it for you, great!  If not, sharpen your knives and got at it yourself.  It's a little cumbersome, but be brave.  You can do it!!  Remember to leave the skin on.

Salt the inside of the meat.  At this point, put your stuffing in if you want it stuffed.  Roll it up like a jelly roll (this will take two people), and secure it with meat string.  Brush with melted butter and salt and pepper.  The nice thing is, this will only take about 2 hours to cook in a 350 oven, AND you still have all the juices to make a delicious gravy.  When it's carved, you end up with dark meat on both ends and white meat in the middle, which keeps it moist.

Gravy:  Put your roasting pan on your stove (use two burners if necessary).  Put in enough flour to make a roux (paste), and whisk well, letting cook for a few minutes so that the flour has absorbed the liquid.  Using turkey broth and/or leftover vegetable water, whisk until smooth.  Add a little onion powder, Gravy Master, and salt and pepper to taste.  The key to good gravy is making sure there are no lumps, so whisk the hell out of it.