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.


 * 1) Fill the neck and body cavities of the Turkey with coarse salt, then rub the skin well all over with salt.


 * 1) Place the Turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird.


 * 1) Set in a cool spot for 3 to 4 hours.


 * 1) 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.
 * 2) When the butter is melted, add the garlic and cook for 3-5 minutes until limp.


 * 1) Meanwhile, tear the bread into small chunks.


 * 1) Add the bread and the fine salt and pepper and toss well.


 * 1) Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike.


 * 1) Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid.


 * 1) Add the egg yolks to the stuffing mixture and beat hard until smooth.


 * 1) Remove from the heat and reserve.


 * 1) Preheat oven to 400 °F.


 * 1) Drain the Turkey and rinse several times in cool water so that all traces of salt are gone.


 * 1) Place the bird on the counter with the neck cavity facing you.


 * 1) With your hands, begin working the skin free from the breast.


 * 1) Proceed gently, taking care not to tear the skin.


 * 1) It"s slow going at first, but once you begin to free the skin, the job goes quickly.


 * 1) Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.


 * 1) 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.
 * 2) Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.


 * 1) Place the Turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 ½ hours.
 * 2) Do not baste.


 * 1) When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.


 * 1) Let stand, uncovered, 20 minutes.


 * 1) Drain drippings into a sauce boat and keep warm.


 * 1) Remove trussing string and skewers and serve at once on a warmed platter.