Remove the wings and set them aside for another use.
13 pound Turkey
Pull back the skin on the breast and start taking the breast meat away from the bone. Remove the breast bone completely.
Cut off the pope's nose and any other excess skin.
Make a cut between the thigh and leg where the little white line is. Snap the thigh bone from the cavity and start cutting away at that.
To debone the leg, make a vertical slit in the leg and peel the meat away from the bone. When you get to the ligments, either use a pair of pliers to pull them out, or grip them with a papertowel and pull very hard.
Once the bones have been removed from the leg, remove the backbone. Cut the side pieces out and carefully remove the meat from the back then lift it out.
Get some butcher''s twine and cut off a large piece to secure the turkey meat.
Roll the meat into a nice piece and wrap the twine around it nicely. You will have about 4 pounds of meat and 9 pounds of bone. You can make stock out of the bones.
For the Brine
Mix the salt and herbs de provence together. Rub the meat with the brine thoroughly, put it in a container and refrigerate it over night.
3 tablespoon Salt, 1 teaspoon Herbs de Provence
Make the Injection
Combine the ingredients for the injection. Wipe any excess brine off the turkey. Use a syringe to inject the liquid into the turkey. Inject it all over. Let the turkey sit in the injection liquid and marinate while you preheat the oven to 350.
1 ounce White wine, 2 tablespoon Butter, 1/2 cup Turkey broth
Roast the Deboned Turkey
Mix the ingredients for the glaze together. Remove the inner part of the Nesco while preheating the main unit. Put some parchment paper on the rack of the Nesco electric roaster. Put the deboned turkey on the parchment paper and put the rack in the inner part. Use a pastry brush or clean paint brush to brush the glaze on.
Roast for one hour or until an instant-read thermometer inserted in the thickest part reads 160. Remove the rack from the roaster and let the turkey rest for 20 minutes before removing the twine and carving.