Ingredients
When ready to serve
discard the toothpicks in the stuffed legs
then
if desired
use needlenose pliers to carefully dislodge and remove any white tendons that should now be visible on the drumsticks. Arrange the legs in natural positions on either side of the turkey breast; if desired
spoon some of the warm gravy over the turkey pieces before taking the platter and the bowl of warm stuffing to the table. Pour the remaining gravy into a warmed gravy boat
Preparation
.
To serve, cut the stuffed thighs crosswise into 1/2- or 3/4-inch slices that show stuffing at their center. Carve the remaining turkey at the table; pass the gravy at the table.
