- Using your hands, carefully remove the skin from the
turkey breast, working very slowly and keeping it in one
piece; use a knife as necessary. Using the back of the
knife, scrape off any excess fat from the side of the skin. - Adjust the oven racks to the lower- and upper-middle
positions and preheat the oven to 275°F. Remove the
turkey breast halves from the bone using a sharp boning
knife. Season liberally on all sides with salt and pepper.
Place the breast halves against each other, tops to tails, to
create a relatively even football-shaped roast. Spread the
turkey skin out on the cutting board and place the breasts
in the center. Wrap them up in the skin, overlapping it
and tucking in the edges, and secure with 7 to 10 pieces
of butcher’s twine placed at 1-inch intervals, working
from the ends in. Season on all sides with salt and
pepper. Place the roll on a wire rack set on a rimmed
baking sheet and set aside. - Season the turkey legs generously with salt and pepper.
Heat the oil in a large Dutch oven over high heat until
lightly smoking. Place the legs in the pot, skin side down,
and cook, without moving them, until deep golden
brown, about 8 minutes; lower the heat if the oil is
smoking excessively. - Flip the legs over and add the onion, carrot, and celery.
Pour the stock over the legs and add the bay, soy sauce,
and Marmite. Bring to a boil, cover, and place on the
lower oven rack. Cook until the meat is completely
tender and starting to fall off the bone, about 3 hours. - Meanwhile, about 1 hour into the cooking, place the
turkey breast on the upper oven rack and cook until the
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