layer of cheesecloth. Fill with the stuffing, then use twine
to tie the cheesecloth into a sack. Remove the sack and
place on a plate. Microwave on high power until the
center of the stuffing registers at least 180°F, about 10
minutes. Carefully return the stuffing to the turkey cavity.
Stuff the cavity at the turkey neck with the reserved
stuffing.
Remove the roasting pan from the oven, transfer the V-
rack to the roasting pan, and immediately place it on the
hot steel or stone, with the legs of the turkey facing the
rear. Reduce the oven temperature to 300°F and roast
until the turkey is golden brown, the deepest part of the
breast registers 150°F on an instant-read thermometer,
and the legs register at least 165°F, about 3 to 4 hours,
spooning the browned butter from the roasting pan over
the turkey every hour or so.
- While the turkey is roasting, chop the neck into 1-inch
chunks with a cleaver. Heat the oil in a medium saucepan
over high heat until smoking. Add the turkey neck,
onions, carrots, and celery and cook, stirring
occasionally, until well browned, about 10 minutes. Add
the stock, bay leaves, soy sauce, and Marmite and bring
to a boil, then reduce to a simmer and simmer for 1 hour. - Strain the stock through a fine-mesh strainer into a large
glass measure. You should have a little over 4 cups; if
not, add more stock or water. Discard the solids and set
the stock aside. - When the turkey is cooked, transfer the V-rack to a
rimmed baking sheet. Pour the hot melted butter from the
bottom of the roasting pan over the turkey. Tent with foil