The Ultimate Lunchmeat

I’m so glad I made a boneless turkey stuffed with a boneless chicken this year. I just made a sandwich from it, and the work is still paying off. The turkey slices like a loaf of bologna, super easy. The meat is tender and juicy; much better than a roasted turkey, which gets dry when you put it in the fridge. The stuffing is still in there, and it comes out with every slice. It fills the sandwich with flavor.

I don’t know why it’s so tender and juicy. I suppose gravity draws the juice down out of the breast of a leftover turkey that still has bones in it, but this thing was superior even when it was hot.

MAN, this was a good idea. Everyone should do it this way.

I highly recommend the Forschner bird’s beak paring knife I used. I paid five bucks. It’s much better than an expensive Japanese job, it takes a new edge in five seconds, and nobody cares if you break it. I also used a cut-resistant glove on my left hand. Wonderful.