Portuguese roast turkey

=== Ingredients ===
* 1 	 	(10-lb) fresh Turkey
* 2 	lbs 	Coarse (kosher) salt
* 1/4 	lbs 	unsalted butter
* 3 	tbsp 	olive oil
* 2 	large 	garlic cloves peeled and minced
* 1 	lbs 	French or Italian bread
* 1/2 	tsp 	salt
* 1/2 	tsp 	Freshly ground black pepper
* 3 1/2 	cup 	chicken stock
* 2 	large 	egg yolks
== Directions ==
# Remove the giblets from the Turkey for another use.
# Fill the neck and body cavities of the Turkey with coarse salt, then rub the skin well all over with salt.
# Place the Turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird.
# Set in a cool spot for 3 to 4 hours.
# 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.
# When the butter is melted, add the garlic and cook for 3-5 minutes until limp.
# Meanwhile, tear the bread into small chunks.
# Add the bread and the fine salt and pepper and toss well.
# Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike.
# Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid.
# Add the egg yolks to the stuffing mixture and beat hard until smooth.
# Remove from the heat and reserve.
# Preheat oven to 400 °F.
# Drain the Turkey and rinse several times in cool water so that all traces of salt are gone.
# Place the bird on the counter with the neck cavity facing you.
# With your hands, begin working the skin free from the breast.
# Proceed gently, taking care not to tear the skin.
# It"s slow going at first, but once you begin to free the skin, the job goes quickly.
# Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.
# 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.
# Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.
# Place the Turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 ½ hours.
# Do not baste.
# When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.
# Let stand, uncovered, 20 minutes.
# Drain drippings into a sauce boat and keep warm.
# Remove trussing string and skewers and serve at once on a warmed platter.
Category:Chicken stock and broth Recipes
Category:Egg yolk Recipes
Category:Italian bread Recipes
Category:Thanksgiving Main Dishes
Category:Turkey meat Recipes