Frenching bones the best results are achieved by scrapping the bones in most cases. Veal racks always seemed to French the easiest.Eight bone rack ran $29 atCostco. Not the best knife work on the trimming and frenching but that don’t impact the taste.
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Everything turned out great, had the turkey day nods after eating. Lots of left overs.
At 13+ pounds it was a hen. Notice the juices coming out of it? Y'all have to admit that's a pretty turkey. I just had a drumstick & upper wing, and as Axxe55 would say "it was damned good!"Quite the casual pose your turkey took for the photo with its legs crossed