Roast Turkey II

Once turkey is thawed, cut into parts.

Prepare a small pot for rendering skin, a small bowl for holding scrap flesh, stock pot to hold bones.

Remove wingettes and tips.

Remove drumette from body.

Remove breasts, and reserve onto tray.

Remove whole leg, do not separate drum from thigh.

Debone the entire leg, ( so we can make roulade) making sure to remove the feather bones/calcified tendons.

Add .75% salt to meat to dry brine, both sides.

Add .1% baking soda to skin to help brown.

Let sit uncovered in rack in refrigerator until the next day.

Place extra skin in small pot on low to slowly render fat.

Rip of scraps of meat and scrape into bowl. Cut into very fine mince with knife or in food processor.

Roast bones which have been drizzled with oil and roast in lined pan in 450F/232C oven for 45 minutes or longer depending on initial wetness of bones.

Meanwhile for a 5kg bird,

Brown in stock pot over medium high heat

Once browned, add and saute for 1 minute

followed by

Transfer bones, mirepoix and water no-sodium chicken stock to stock pot/pressure cooker and cook for 3 hours or 1.5 hours under pressure.

Strain.

Add enough rendered fat to cover large skillet (not non-stick) on medium-medium-low heat.

Add enough scraps of meat to just cover bottom of pan. Do not move and cook until browned and fond is formed.

~10 minutes.

Deglaze pan with stock and reserve.

Continue until all stock and meat is done.

On day of serving add stock to roux made with 3TBL flour cup stock and any rendered fat using butter to top as necessary. Add soy sauce,fish sauce,salt and lemon juice to taste.

Make approximately 1.4-2 cups of rice or bread stuffing to use in the roulade.

Cool, reserve until the next day.

After one day of drying, truss up leg roulade, stuffing with cooled stuffing.

Tie with butchers twine.

Return and let skin dry in fridge.

Season liberally with sage, thyme and pepper.

Place white and dark meat on separate racks.

In the middle rack or just 1 above, place white meat. Below the white meat 1-2 racks down add the dark.

Probe thickest part of white meat and cook white meat until 90F/32C ~35min.

Remove from oven.

Turn oven to LO broil.

Baste skin with melted butter. Return to same position in oven.

Roast until 145F/62C ~another 30 min. Place in STD warming drawer.

Remove dark meat, baste with butter and cook until dark meat reaches 180F/82C and any stuffing reaches 165F/73C.

Remove let rest for at least 20 minutes. Carve white meat while dark is resting.

Use medium rectangular platter to serve 1 white breast sliced thinkly and dark separately at Christmas, since no one eats white meat. Use about 3 platters of dark meat for ease of serving.