Stuffed boneless whole turkey

Cut off the flat part of each wing at the joint.

From the back, cut along the backbone and peel skin and flesh away from the carcass, keeping the blade against the bone.

Cut or pop through the hip joint, then trim down along the shoulder blade and through the shoulder joint; stop before the breastbone.

Repeat on the other side, then trim along the ridge of the breastbone through the cartilage, not the skin, to free the carcass.

Bone out the thigh and leg bones, cutting through at the bottom of the leg, and pull out the tendons with needle nose pliers; bone the other leg and the wings.

Lay skin side down; fold the tenderloins back toward the thighs and make a 45-degree cut at the front of each breast to even out the meat.

Season very generously with kosher salt and black pepper; press on an even layer of stuffing.

Gather the turkey together seam side down and tie at intervals, ends first, plus one lengthwise tie.

Transfer to a lightly greased roasting pan and season with salt.

Roast at 450F for 15 minutes.

Reduce to 325F and roast about an hour and a half to two hours, to 150 internal; rest at least 20 minutes, rising to about 160.

Make a pan sauce: add a splash of cream to the drippings and reduce over medium-high heat about 5 minutes until thickened; strain if there is time.