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deanmurphy
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PdfBreak down turkey into pieces: wings, leg-thighs, neck-spine, breast halves.
Remove wing tips and neck and the popes nose for the stock, chop the spine into smaller pieces.
Remove wishbone.
Remove breast meat from breastbone in 2 whole pieces. Trim excess fat for stock.
Salt both sides of all pieces (rosemary salt).
Let set in fridge for about an hour.
Separate onto 2 sheet pans. Legs and thighs and wings on 1, breasts on the other.
Drizzle skin side with oil.
Oven @ 400.
Roast breasts to 145, about 35 minutes, remove to resting rack.
Thighs to 185, about an hour.
Take wings out when brown enough.
Deglaze and scrape pans into stock.
Presentation: place sliced breasts, sliced thighs, whole legs, wings, on a sheet pan covered with foil with about ⅓ C stock. Reheat before serving about 7 or 8 minutes at 400.