Julia Deconstructed Turkey 2

Use the remaining stuffing to form a large mound at the center of the remaining roasting pan. Drape the backbone-less turkey over the stuffing, so that it covers the stuffing completely and creates a kind of turkey tent. Grease the skin with a little of the oil, then season with the 1/2 teaspoon of salt and pepper to taste. Add the diced onion, carrots and celery around the turkey. Roast for 30 minutes.

While the turkey parts are roasting, combine the cider, hot pepper sauce and salt in a liquid measuring cup.

Remove the pan from the oven and turn legs seam side down on the rack, then use a pastry brush to baste them with and breast with the cider mixture. Return to the oven and roast for about 1 hour, or until an instant-read thermometer inserted into the drumstick meat registers 170 degrees. The legs should be browned and crisp. An instant-read thermometer inserted into the breast meat (close to the bone) registers 155 to 160 degrees. Transfer the turkey to a serving platter and tent 20 min. Cover stuffing and keep warm.

Pour any drippings from the roasting pan with the rack into the roasting pan with the vegetables. Place the filled roasting pan over medium heat (2 burners if needed). Carefully add the vermouth, using a wooden spatula to dislodge any browned bits from the bottom of the pan. Then add 3 cups of the rich turkey stock until heated through. Remove from the heat; strain through a fine-mesh strainer into a medium saucepan, discarding any solids.