Make this Charlotte chef’s famous turkey roast and stuffing recipe for Thanksgiving

Ready to impress your mother-in-law at Thanksgiving with your new culinary school skills?

What’s that, you don’t have a culinary degree?

That’s OK, we’re planning to fake it as gourmet chefs this year ourselves, thanks to our cheat sheet: Charlotte chefs have shared their favorite Thanksgiving recipes with CharlotteFive. Make sure to check out the entire list, but to get you started, here’s one of our favorites:

Deboned Turkey Roast with mushroom stuffing

Made by: Joe Huang of Bang Bang Burgers

Joe Huang, owner of Bang Bang Burgers, debones a turkey and stuffs it for an elegant roast that evokes turducken, offering a chance to use the bones for stock and gravy. “Everybody gets a little bit of the thigh and the breast, so your slices are very uniform,” he said.

He added, “It’s not a really sexy complicated recipe, in the sense that there’s a lot of complicated ingredients,” but it focuses more on technique. (For more assistance on deboning the turkey, check out this YouTube video from FoodWishes.)

Ingredients for the mushroom stuffing:

1 pound rough chopped fresh mushrooms, such as white button, cremini, shiitake, oyster or a combination

2 small shallots diced (about 2 ounces total)

1 clove garlic, crushed and chopped

4 Tbs. (or 1/2 stick) unsalted butter

1/4 Tbs. chopped parsley

1/2 tsp. kosher salt

Freshly ground black pepper to taste

Salt to taste

1 cup Panko bread crumbs

Method of preparation for the stuffing:

Melt butter in a saute pan. Add shallots and cook until translucent, approximately 5 minutes. Add mushrooms and cook until excess water is evaporated, about 10 minutes. Add garlic and cook for 1-2 minutes. Pull mushroom mixture off the heat and add parsley and breadcrumbs. Combine and mix thoroughly, season with salt and pepper

Deboned Turkey Roast

1 small turkey, 8-10 lbs

Kosher salt and pepper to taste

mushroom stuffing recipe

Butchers’ twine

Method of preparation for the turkey roast:

Debone a whole turkey keeping the skin, breasts and legs and thigh completely attached Lay out whole deboned turkey and season with salt and pepper. Spread mushroom stuffing evenly over the inside (the meat side, not the skin side).

Carefully roll the entire deboned turkey into a roll with the skin side out and the leg and thigh over the chicken breasts. Using the butchers twine, tie the stuffed whole deboned stuffed turkey into the shape of a rolled roast with skin on the outside.

Roast turkey in 350 degree oven for approximately 2 hours or until it reaches an internal temperature of 165 degrees.

Read next:

• Impress your guests and eat like a Charlotte chef this Thanksgiving.

• The mac and cheese recipe a reader’s family insists on at holiday dinner.

• Drink up: Charlotte beverage pros share Thanksgiving cocktails to pair with your meal.

This story was originally published November 16, 2022 at 5:30 AM.