The food lab better home cooking through science ( PDFDrive ) 742

Koshersaltandfreshlygroundblackpepper
1recipeClassicSageandSausageStuffing(here;
optional)
1tablespoonvegetableoil
1largeonion,roughlychopped
1largecarrot,peeledandroughlychopped
3stalkscelery,roughlychopped
6cupshomemadeorlow-sodiumcannedchickenor
turkeystock;orasneeded
2bayleaves
1teaspoonsoysauce
¼teaspoonMarmite
¼cupall-purposeflour
1. Adjust an oven rack to the lowest position and place a
pizza steel or stone on it. Place a heavy stainless steel
roasting pan on the pizza steel or stone and preheat the
ovento500°Fforatleast1hour.
2. Meanwhile, when the oven is almost preheated, season
the turkey on all sides with salt and pepper (go light on
thesaltifthebirdhasbeendry-brined).Separatetheskin
fromthebreasts(seehere).
3. Heat 8 tablespoons of the butter in a small skillet or
microwave until just melted (it should bubble).Transfer
to a small bowl. Whisk in the parsley, thyme, sage,
rosemary, garlic, and a generous amount of salt and
pepper. Rub this mixture evenly all over the bird and
undertheskin(itwillhardenandclumpabitasithitsthe
coldbird).PlacetheturkeyonaV-rack.
4.Ifdesired,stufftheturkey.Linethecavitywithadouble

layerofcheesecloth.Fillwiththestuffing,thenusetwine
to tie the cheesecloth into a sack. Remove the sack and
place on a plate. Microwave on high power until the
center of the stuffing registers at least 180°F, about 10
minutes.Carefullyreturnthestuffingtotheturkeycavity.
Stuff the cavity at the turkey neck with the reserved
stuffing.
5.Removetheroastingpanfromtheoven,transfertheVracktotheroastingpan,andimmediatelyplaceitonthe
hot steel or stone, with the legs of the turkey facing the
rear. Reduce the oven temperature to 300°F and roast
until the turkey is golden brown, the deepest part of the
breast registers 150°F on an instant-read thermometer,
and the legs register at least 165°F, about 3 to 4 hours,
spooning the browned butter from the roasting pan over
theturkeyeveryhourorso.
6. While the turkey is roasting, chop the neck into 1-inch
chunkswithacleaver.Heattheoilinamediumsaucepan
over high heat until smoking. Add the turkey neck,
onions, carrots, and celery and cook, stirring
occasionally,untilwellbrowned,about10minutes.Add
thestock,bayleaves,soysauce,andMarmiteandbring
toaboil,thenreducetoasimmerandsimmerfor1hour.
7.Strainthestockthroughafine-meshstrainerintoalarge
glass measure. You should have a little over 4 cups; if
not, add more stock or water. Discard the solids and set
thestockaside.
8. When the turkey is cooked, transfer the V-rack to a
rimmedbakingsheet.Pourthehotmeltedbutterfromthe
bottomoftheroastingpanovertheturkey.Tentwithfoil