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1/4 cup salt
1 tablespoon white wine
1/4 cup melted duck fat (available at D’Artagnan and gourmet stores)
2 shallots, chopped
2 garlic cloves, minced
2 tablespoons chopped thyme
1 turkey, 12 to 14 pounds
11/2 sticks softened butter
Salt and ground black pepper
GIBLET STOCK
Turkey giblets and wing tips
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 head garlic, split
1 teaspoon black peppercorns
2 sprigs thyme
2 sprigs parsley
5 cups chicken stock
TURKEY GRAVY
2 ounces butter
1/4 cup flour
4 cups giblet stock
Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity of the bird. Set the turkey in a large bowl and cover with plastic wrap or tin foil and refrigerate overnight or up to 2 days.
Preheat the oven to 475 degrees.
Rinse the turkey, brush off the shallots and garlic, and pat dry with a paper towel. Place the bird on a roasting rack. Spread butter over the turkey, season with a little salt and pepper, and place in the oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste the bird every 15 to 20 minutes until the internal temperature of the leg reaches 155 degrees when tested with an instant-read thermometer (about 1½ hours for a 14-pound turkey).
Remove the bird from the oven; let it rest 15 minutes before carving.
Place the turkey giblets, wing tips, and all other ingredients in a saucepan, bring to a boil, and simmer for 2 hours.
Remove the turkey from the roasting pan. Pour off drippings, if any, and skim fat.
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1st Keep
 Ryan_Keser
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