The food lab better home cooking through science ( PDFDrive ) 757

1. Using your hands, carefully remove the skin from the
turkeybreast,workingveryslowlyandkeepingitinone
piece; use a knife as necessary. Using the back of the
knife,scrapeoffanyexcessfatfromthesideoftheskin.
2. Adjust the oven racks to the lower- and upper-middle
positions and preheat the oven to 275°F. Remove the
turkeybreasthalvesfromtheboneusingasharpboning
knife. Season liberally on all sides with salt and pepper.
Placethebreasthalvesagainsteachother,topstotails,to
createarelativelyevenfootball-shapedroast.Spreadthe
turkeyskinoutonthecuttingboardandplacethebreasts
in the center. Wrap them up in the skin, overlapping it
andtuckingintheedges,andsecurewith7to10pieces
of butcher’s twine placed at 1-inch intervals, working
from the ends in. Season on all sides with salt and
pepper. Place the roll on a wire rack set on a rimmed
bakingsheetandsetaside.
3.Seasontheturkeylegsgenerouslywithsaltandpepper.
Heat the oil in a large Dutch oven over high heat until
lightlysmoking.Placethelegsinthepot,skinsidedown,
and cook, without moving them, until deep golden
brown, about 8 minutes; lower the heat if the oil is
smokingexcessively.
4.Flipthelegsoverandaddtheonion,carrot,andcelery.
Pourthestockoverthelegsandaddthebay,soysauce,
and Marmite. Bring to a boil, cover, and place on the
lower oven rack. Cook until the meat is completely
tenderandstartingtofalloffthebone,about3hours.
5. Meanwhile, about 1 hour into the cooking, place the
turkey breast on the upper oven rack and cook until the

center of the breast registers 150°F on an instant-read
thermometer, about 2 hours (it should finish around the
sametimeasthelegs).
6. When the turkey is done, remove the Dutch oven and
bakingsheetfromtheoven.Carefullytransferthelegsto
alargeplateandtentlooselywithfoil.Strainthecooking
liquidandaddtothegravy;discardthesolids.
7.WipetheDutchovendry,addthebutter,andheatover
high heat until melted and browned. Add the turkey
breast and cook, turning occasionally, until all sides are
browned,about8minutes.Addtotheplatewiththelegs,
tent with foil, and allow to rest for 30 minutes before
carvingandservingwiththegravy.

GRAVYTIPS