- Remove the giblets from the Turkey for another use.
- Fill the neck and body cavities of the Turkey with coarse salt, then rub the skin well all over with salt.
- Place the Turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird.
- Set in a cool spot for 3 to 4 hours.
- To prepare the stuffing: put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat.
- When the butter is melted, add the garlic and cook for 3-5 minutes until limp.
- Meanwhile, tear the bread into small chunks.
- Add the bread and the fine salt and pepper and toss well.
- Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike.
- Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid.
- Add the egg yolks to the stuffing mixture and beat hard until smooth.
- Remove from the heat and reserve.
- Preheat oven to 400 °F.
- Drain the Turkey and rinse several times in cool water so that all traces of salt are gone.
- Place the bird on the counter with the neck cavity facing you.
- With your hands, begin working the skin free from the breast.
- Proceed gently, taking care not to tear the skin.
- It"s slow going at first, but once you begin to free the skin, the job goes quickly.
- Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.
- With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer.
- Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.
- Place the Turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 ½ hours.
- Do not baste.
- When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.
- Let stand, uncovered, 20 minutes.
- Drain drippings into a sauce boat and keep warm.
- Remove trussing string and skewers and serve at once on a warmed platter.
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