准备

做股票

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。将翅膀和任何火鸡修剪放在带有胡萝卜，芹菜，洋葱和大蒜的大框烤盘上。烤直到家禽和蔬菜开始变成褐色，大约1小时。从烤盘上刮下所有东西（包括锅底上的任何棕色碎片），到一个大的（约12夸脱）库存。
• Add the chicken stock and 2 cups water. Bring to a boil over high heat with the lid ajar. Uncover the pot, reduce the heat to medium low, and bring to a simmer. Continue to simmer, stirring occasionally, until the meat begins to fall off the bones and the vegetables are very soft, about 1-1/2 hours. Strain the stock through a large colander over a large bowl, and discard the contents of the colander. Pour the stock through a cheesecloth-lined medium-mesh strainer into a medium pot. Skim and discard any fat from the stock, and then cool and refrigerate until ready to use.

Dry-brine the turkey

• 将盐擦在火鸡碎片上，然后将其放在一个架子上，上面放在一个大的有框烤盘上以捕捉滴头。冷藏，露面和皮肤向上，至少3小时或最多3天。

Cook the turkey

• Position a rack in the center of the oven, and heat the oven to 250°F. Put the turkey pieces in a large Dutch oven or roasting pan with sides deep enough to submerge all of the turkey parts (about 16x13x5 inch). Pour the fat over the turkey until completely covered. (If you need a little more, you can top it off with vegetable oil.) Avoid filling to the brim of the pan, which can lead to spillover or serious injury when removing the bird. Place a piece of parchment directly onto the surface of the fat, and then cover tightly with aluminum foil. Roast until the meat is easily pierced with a toothpick, about 3 hours. Carefully remove the pan from the oven, and allow to cool at room temperature for about 1 hour.

做肉汁

• In a medium saucepan, combine the flour and duck fat. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick, smooth, and fragrant, about 2 minutes. While continuously whisking, gradually pour in 3-1/2 cups of the stock, and continue to whisk until the gravy begins to thicken, 12 to 15 minutes. Thin the gravy with any remaining stock (or water) to your desired consistency, if you like. (Refrigerate or freeze the remaining stock for another use.) Season to taste with salt and pepper. Garnish with the parsley, if using.

Sear and serve the turkey

• 小心地工作，因为火鸡会柔软而细腻，从脂肪中取出碎片，然后转移到盘子上（两个鱼蜘蛛对这项任务很好地工作）。用纸巾污点以去除大部分多余的脂肪，然后将皮肤一侧放在铸铁或其他厚底锅中。用中火煮，灼热，直到皮肤变脆而金色，旋转鼓槌，使它们在四面均匀褐色，大约8分钟。与肉汁一起食用。