Boneless Turkey Stuffed with Ham

1 17-25 pound turkey boned
1 5 pound boneless canned ham
3 loaves white bread
4 eggs
4 stalks celery
1 large yellow onion diced
1/2 pound butter (cut into 1/2 inch cubes)
1 tablespoons ground sage
1/2 teaspoon ground cumin
1/2 teaspoon ground thyme
1/2 teaspoon ground rosemary
2 cups chicken stock
salt and pepper

In a sauce pan, sauté the celery and onion until clear. In a large mixing bowl, break the bread into small pieces. Add the sautéed mixture, eggs, spices, and stock and mix thoroughly until the entire mixture is combined.Using a large pastry bag, pipe the mixture into the hollow legs and wings of the turkey making sure not to overfill. They should bulge very slightly. 

With the turkey spread in front of you with the wing end away, distribute the butter over the meat of the turkey. Spread the remaining mixture over the exposed meat approximately 1 to 1 1/2 inches thick. 

Now place the ham on its side with the thick end toward you in the center of the turkey. Pull the sides of the turkey up around the ham and truss the bird from front to back. Turn the turkey over and, using your hands, re-shape it to its original form tucking the wings back to their original position and using skewers through the ends of the legs to hold them in place.

Place the turkey on a rack in a covered roasting pan and cook in a 350 degree oven 15 minutes per pound basting every 20-30 minutes. For the last 30 minutes uncover the turkey to brown, remove all juices from the pan and retain for gravy.  Allow the turkey to cool on the rack for at least 30 minutes before removing the skewers and string used for trussing. 

You can then cut the entire turkey in half down its length and crosswise into 1/2 inch slices. If carved in this manner it will serve 20 to 30 people.This is an excellent way to prepare a turkey for a buffet or dinner party. A 20 pound turkey prepared in this manner will weigh in at approximately 30 to 35 pounds when done and is virtually waste-free. 

HOW TO BONE A TURKEY
1. Put the turkey, breast side down, on a work surface with the wing end away from you. With a sharp knife cut through the skin in a line along the backbone. 2. Working with one side of the turkey at a time, keeping the knife as close to the bone as possible cut and scrape the meat free from the central bone structure. Locate the wing joint and cut it and the surrounding white tendons to free it from the central bone structure. 3. With your thumb press down on the thigh join to dislodge it and with the knife cut it and the surrounding tendons to free it from the central bone structure. 4. Continue to cut and scrape the meat from the bones, being careful not to cut the skin when separating the breast meat from the bone. Bone the other side of the turkey in the same manner until the central bone structure is completely exposed except for a thin seam along the breastbone. 5. Holding the central bone structure up, cut the remaining breast section free from the bones, cutting into the cartilage slightly to keep from breaking the skin. 6. With the turkey spread open before you grasp the exposed ends of the wings (a clean pair of pliers comes in very handy here) and pull them out tuning the wings inside out. Cut the bones at the last joint leaving the bones in the wing tips. 7. Grasping the end of the leg bones push them in through your closed hand exposing the inside joint end. Now grasp this and pull the legs inside out removing the bone and cartilage completely. Push the legs right way out with your finger and tie off the small open end.