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

 * 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 ½ 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.