| 1 | Remove the giblets from the turkey for another use. |
| 2 | Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. |
| 3 | Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. |
| 4 | Set in a cool spot for 3 to 4 hours. |
| 5 | 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. |
| 6 | When the butter is melted, add the garlic and cook for 3-5 minutes until limp. |
| 7 | Meanwhile, tear the bread into small chunks. |
| 8 | Add the bread and the fine salt and pepper and toss well. |
| 9 | Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike. |
| 10 | Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. |
| 11 | Add the egg yolks to the stuffing mixture and beat hard until smooth. |
| 12 | Remove from the heat and reserve. |
| 13 | Preheat oven to 400°F. |
| 14 | Drain the turkey and rinse several times in cool water so that all traces of salt are gone. |
| 15 | Place the bird on the counter with the neck cavity facing you. |
| 16 | With your hands, begin working the skin free from the breast. |
| 17 | Proceed gently, taking care not to tear the skin. |
| 18 | It"s slow going at first, but once you begin to free the skin, the job goes quickly. |
| 19 | Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. |
| 20 | 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. |
| 21 | Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. |
| 22 | Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 ?hours. |
| 23 | Do not baste. |
| 24 | When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. |
| 25 | Let stand, uncovered, 20 minutes. |
| 26 | Drain drippings into a sauce boat and keep warm. |
| 27 | Remove trussing string and skewers and serve at once on a warmed platter. |
| 28 | Jean anderson prodigy guest chefs cookbook |
