Turchetta al da daisoo Recipe

For the rub:

• 4 1/2 teaspoons whole fennel seeds
• 2 teaspoons whole black peppercorns
• 2 tablespoons Diamond Crystal "kosher salt":http://www.chow.com/ingredients/301 or 1 tablespoon plus 1 teaspoon Morton kosher salt
• 4 1/2 teaspoons minced fresh rosemary leaves
• 2 teaspoons minced fresh "garlic":http://www.chow.com/ingredients/74 (about 2 to 3 medium cloves)
• 2 teaspoons red pepper flakes
• 1/3 cup extra-virgin olive oil

For the turkey:

• 1 (15- to 18-pound) turkey, thawed if frozen
• Kosher salt
• Freshly ground black pepper
• 5 cups (about half of 1 recipe) "Sausage Stuffing":/recipes/29030
• 3 large celery stalks, coarsely chopped
• 2 medium yellow onions, coarsely chopped
• 1 cup dry white wine
• 1 fresh rosemary sprig
• 3 tablespoons dry vermouth
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• Kosher salt
• Freshly ground black pepper
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1. For the rub:
2. Add salt, rosemary, garlic, and red pepper flakes and stir to combine. Add olive oil and stir to make a paste; set aside.
3. For the turkey:
4. Remove the giblets and neck from the turkey cavity; reserve the neck and discard the giblets. Remove and discard any wire or plastic holding the legs together. Rinse the turkey inside and out with cold water. Thoroughly pat dry with paper towels.
5. Remove the wishbone: Place the turkey breast-side up on a clean surface with the neck facing you. Lift up the skin at the neck and, using your fingers, locate the wishbone (shaped like an upside-down “V”) within the muscle between the two breast halves. Using a very sharp paring or boning knife, cut along the wishbone to loosen it. Tug to dislodge and remove it from the breast; discard.
6. Turn the turkey breast-side up again with the neck facing you. Pull and cut the skin away from the breast on both sides until nearly all of the skin is removed.
7. Turn the turkey breast-side down again with the neck facing you. Cut the wings at the joint between the flat and the drumette. Remove the flats and wing tips; set them aside with the reserved neck. Pull and cut the skin away from the wing shoulders and drumettes, releasing the skin entirely from the bird; set the skin aside. Remove the wing shoulders and drumettes completely by cutting around the shoulder joints to release them. Place all the wing pieces, the reserved neck, and the skin in a sealed container and refrigerate.
8. Turn the turkey breast-side up with the neck facing you. Remove the breasts and tenderloins by slicing neck-to-tail along the breastbone and pulling and cutting the meat away from both sides of the rib cage. Separate the tenderloins from the breasts and set both aside. Remove any remaining meat from the back and sides of the carcass and set it aside. Discard the carcass, or if you choose, reserve it for making turkey stock.
9. Trim the removed meat: Remove the large tendon running the length of the tenderloins by holding one end of the tendon with a paper towel and scraping the meat away from it with a sharp knife. Remove the meat from the legs, making sure to also remove the thin, delicate bones; set the meat aside and discard the bones. Remove any silver skin, bones, sinew, and fat from the leg, breast, back, and side meat.
10. Weigh the turkey meat and transfer it to a large bowl. For every pound of meat, add 1 tablespoon of the reserved fennel-rosemary rub. For example, for 8 pounds of meat, use the entire rub, 8 tablespoons or 1/2 cup. (If you don’t own a scale, a 12-pound turkey will need about 5 tablespoons of the rub, a 15-pound turkey about 6 1/2 tablespoons, and an 18-pound turkey about 8 tablespoons.) Rub the spice paste thoroughly into the meat until evenly coated. Cover and refrigerate overnight.
11. The next day, preheat the oven to 450°F and arrange a rack in the middle.
12. Starting at one of the short ends, tightly roll the turkey up into a large tube. Rub the turkey roll with oil and season generously with salt and pepper. Place the roll on the cheesecloth, seam side down, and wrap the cheesecloth tightly around it. Tightly gather the excess cheesecloth at one end of the roll and tie it with twine to close. Continue to tie the twine crosswise down the length of the roll at about 1-1/2-inch intervals, cutting it as needed. Finish by tightly gathering the excess cheesecloth at the other end and tying it closed.
13. Place the celery, onion, and reserved turkey neck and wing pieces in a large roasting pan. Drizzle generously with olive oil, season with salt and pepper, and toss to evenly coat. Add the wine, rosemary, thyme, bay leaf, and peppercorns. Place a roasting rack in the roasting pan and over the onion mixture, then place the turchetta, seam side down, on the rack. Roast until lightly browned, about 40 minutes, using two tongs to flip the turchetta halfway through the cooking time.
14. For the gravy:
15. Place the roasting pan across two burners over medium-high heat. When the pan juices boil, add the vermouth and scrape the pan bottom with a wooden spoon to release any browned bits. Cook until the alcohol evaporates, about 1 minute. Remove the pan from heat and discard the turkey neck. Strain the pan juices through a fine-mesh strainer set over a medium heatproof bowl or measuring cup, pressing on the solids. Discard the solids. Using a spoon, skim away as much fat from the surface as possible; discard the fat. The amount of pan juices collected will vary. If you have less than 1 1/2 cups, add enough chicken broth to bring it up to 1 1/2 cups total; set the pan juices aside.
16. Melt the butter in a small saucepan over medium heat. Whisk in the flour and let it bubble, whisking constantly, until it’s the color of peanut butter, about 5 minutes. Slowly whisk in the pan juice–broth mixture until smooth (be careful, it may bubble up). Bring to a boil, whisking constantly. Remove from heat, taste, and season as needed with salt and pepper.
17. Transfer the turchetta to a cutting board. Cut off the twine with a knife or kitchen shears and discard. Slowly peel away the cheesecloth, being careful not to tear the skin. Carve into 3/4-inch rounds, transfer to a serving dish, and serve with the reserved wing pieces and gravy.
18. Forget it mate