Roast Turkey in Parts

Ingredients

• 1 whole turkey, 10 to 15 pounds
• Kosher salt and freshly ground black pepper
• 1 large onion, peeled and roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 large ribs celery, roughly chopped
• 2 medium cloves garlic, peeled and smashed
• 2 bay leaves
• 12 whole black peppercorns
• 1 quart homemade or store-bought low-sodium chicken stock, divided
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1/4 teaspoon Marmite
• 1 teaspoon soy sauce

Directions

1. With a sharp knife, take the legs off the turkey and put them aside. Switch to a cleaver or a weighty chef's knife and trim the backbone and carcass away from the breast. Cut the wings free from the breast, then use the cleaver to hack the backbone and carcass into rough pieces. Salt and pepper everything generously. For the most reliable results, arrange the turkey pieces on a wire rack inside a rimmed baking sheet and refrigerate them uncovered overnight.
2. Move an oven rack to the lower-middle position and heat the oven to 275 degrees F (135 degrees C). Scatter the onions, carrots, celery, garlic, bay leaves, and black peppercorns in an even layer over a rimmed baking sheet. Add 1 cup (240ml) stock to the baking sheet and keep the rest of the stock back. Set a wire rack over the baking sheet; it can sit right on the vegetables, no problem. Place the turkey pieces on the rack over the vegetables, leaving a little room between them if you can.
3. Roast the turkey for 2 to 3 hours total, until the center of a breast piece reaches 150 degrees F (66 degrees C) on an instant-read thermometer. Take the breast pieces out and put them aside. Return the legs to the oven and roast until a thermometer set into a leg reads 170 degrees F (77 degrees C), about 30 minutes longer. Depending on how the pieces are arranged, the legs may be done when the breasts are. At this point the turkey will not look browned. Let the pieces sit out for at least 30 minutes, but no more than 2 hours. Put a fine-mesh strainer over a large bowl, then strain the vegetables from the tray. Save the liquid and throw away the vegetables.
4. While the turkey roasts, cut the carcass and neck into rough 1-inch chunks. Warm the vegetable oil in a large saucepan or Dutch oven set over high heat until it is just starting to smoke. Add the turkey carcass and cook, stirring often, until the pieces are deeply browned all over, about 10 minutes. Pour in the remaining stock, then add enough water to barely cover the turkey pieces. Bring to a boil, lower to a simmer, and let it simmer while the turkey finishes roasting.
5. As the turkey rests, pass the stock through the same strainer and combine it with the reserved liquid from the vegetables. Throw away the solids. If you want to use the giblets, chop them into 1/4-inch pieces. Melt the butter in a medium saucepan over medium-high heat. Add the giblets and cook, stirring often, until lightly browned, about 2 minutes. Stir in the flour and cook, stirring constantly, until it turns pale blond. Gradually whisk in the reserved stock, Marmite, and soy sauce. Bring the gravy to a boil, then lower the heat so it simmers. Cook until it is as thick as you like, about 10 minutes. Season with salt and pepper to taste.
6. 30 minutes before serving the turkey, heat the oven to 500 degrees F (260 degrees C). Put the turkey in the oven and cook until the skin is browned and crisp, turning the breast once as it roasts. Serve right away with the gravy.