Julia Deconstructed Turkey 2

• For the turkey: Discard any pieces of fat or excess skin and any pop-up plastic timer. Use paper towels to pat the turkey dry, and place it on a large clean cutting board.
• Use a sharp knife to dislodge and remove the wishbone. Use the shears to snip off the nubbins and smaller parts of the wings. Use a large butcher's knife to carefully cut off the ends of the drumsticks bone; discard the nubs. Use a sharp knife to cut the leg-thigh section from the bird, keeping them together as one large piece. Use a small sharp knife, preferably a fish knife, to cut the flesh away from the bone in each thigh, then snap the bone at the joint and remove it (save for stock).
• Position oven so bottom of pan is 7 inches below top of oven; preheat to 375 degrees.
• Season the inside of each boned thigh-leg piece with salt and pepper, then use about 1/2 cup of the cooled stuffing to to fill it. Close the flaps of meat and skin over the stuffing, using toothpicks to secure the flesh. Use the oil to lightly coat the stuffed leg pieces; place them seam side up on the roasting pan.

1. Use the remaining stuffing to form a large mound at the center of the remaining roasting pan. Drape the backbone-less turkey over the stuffing, so that it covers the stuffing completely and creates a kind of turkey tent. Grease the skin with a little of the oil, then season with the 1/2 teaspoon of salt and pepper to taste. Add the diced onion, carrots and celery around the turkey. Roast for 30 minutes.
2. While the turkey parts are roasting, combine the cider, hot pepper sauce and salt in a liquid measuring cup.
3. Remove the pan from the oven and turn legs seam side down on the rack, then use a pastry brush to baste them with and breast with the cider mixture. Return to the oven and roast for about 1 hour, or until an instant-read thermometer inserted into the drumstick meat registers 170 degrees. The legs should be browned and crisp. An instant-read thermometer inserted into the breast meat (close to the bone) registers 155 to 160 degrees. Transfer the turkey to a serving platter and tent 20 min. Cover stuffing and keep warm.
4. Pour any drippings from the roasting pan with the rack into the roasting pan with the vegetables. Place the filled roasting pan over medium heat (2 burners if needed). Carefully add the vermouth, using a wooden spatula to dislodge any browned bits from the bottom of the pan. Then add 3 cups of the rich turkey stock until heated through. Remove from the heat; strain through a fine-mesh strainer into a medium saucepan, discarding any solids.

turkey, knife, salt

Taken from www.epicurious.com/recipes/member/views/julia-deconstructed-turkey-2-52608941 (may not work)