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1
Separate the turkey legs from the breast, keeping the backbone intact and the legs still attached in the center.
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2
Cut the remaining backbone piece from the breast and save (use it in the roasting pan when you cook the turkey).
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3
Peel the carrots and onions and roughly chop.
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4
Roughly chop the celery.
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5
Cut the apples in quarters and remove the cores.
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6
Place 1/3 of the vegetables and apples in a container large enough to accommodate the turkey with the vegetables and apples.
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7
Season the turkey inside and out with salt and pepper.
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8
Rub the cider vinegar into the turkey.
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9
Place the breast into the container and top with 1/3 of the vegetables and apples.
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10
Add the legs and top with the remaining vegetables and apples.
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11
Place in the refrigerator and let marinate overnight.
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12
Preheat the oven to 350 degrees F.
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13
Remove the turkey from the refrigerator 1 hour before cooking so the turkey can come to room temperature.
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14
Place the vegetables and apples into the bottom of a roasting pan.
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15
Place the legs, skin side up, on top of the vegetables, being sure there is room to add the breast later.
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16
Put the legs in the oven to cook first, about 1 hour 45 minutes.
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17
While the legs are cooking, make the Herb Compound Duck Fat.
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18
Place the cold duck fat in the bowl of a standing mixer with a paddle attachment.
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19
Add all the chopped herbs and lemon zest.
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20
Add the salt and pepper and mix for 1 minute until herbs are evenly dispersed.
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21
Place the duck fat-herb mixture in a thick line along the long side of an 18-inch long piece of plastic wrap.
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22
Roll into a tube, twist the ends until tight, and then place in the refrigerator to set but not get hard, 30 to 40 minutes.
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23
Slide your hand underneath the skin on top of the turkey breast to separate the skin from the breast.
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24
Cut one of the ends off the duck fat tube.
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25
Squeeze half of the mixture under the skin on top of one of the breasts and the remaining onto the other breast.
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26
After the legs have cooked, place the thyme and rosemary in the roasting pan.
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27
Place the breast on top of the herbs.
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28
Roast until both the legs and breast reach an internal temperature of 165 degrees F, about 2 hours and 30 minutes longer.
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29
Once you remove the bird from the oven, let it rest for 15 minutes before cutting it.
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30
Now dig in and have a great day.
