That Dude Can Cook Turkey on YouTube
After butchering the turkey into pieces, salt well and rest for an hour in the fridge.
Divide the turkey onto two trays so that there is room between pieces.
Pat dry and spray with avocado oil.
Cook turkey at 400 degrees until breast is 145 degrees (about 30-35 minutes--take out wings at this time as well) and thigh is 181 degrees (about 1 hour 7 minutes).
Rest on a rack for 20 minutes.
Turkey Stock:
1 turkey carcass oiled, salted and roasted (400 degrees, after 45 minutes, flip pieces, add two halved onions with oil, and cook another 30 minutes)
enough water to cover the bones by a few inches
3 carrots peeled and sliced in half
2 yellow onions halved and roasted
8 sprigs fresh thyme
20 whole peppercorns
salt to taste
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
Turkey Gravy:
4 oz unsalted butter
1/2 cup + 1 tbsp all-purpose flour (cook until the roux is about the same color as the stock)
5 1/2 cups Turkey stock (add a little at a time, whisking well each time)
2 tsp black pepper
1 1/2 tsp Rosemary salt
2 tsp marmite
1 Turkey neck meat removed and chopped
