Poached And Roasted Turkey In The Style Of Bresse

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   1. Combine the duck demi glace, carrots, onions and garlic in a stock pot large enough to hold the turkey. Fill it with water only half way up. Bring to a boil over medium-high heat.

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   2. While stock heats, rinse turkey and, starting at the neck, carefully separate the skin from the breast and upper thighs with your fingers, taking care not to tear the skin. Rub duck fat all over the outside, in between the skin and flesh or truffle butter. Truss turkey. This is not mandatory but easier to handle the bird later.

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   3. When stock is boiling generously season with salt and pepper, add turkey, adjust heat down so stock simmers, and cover pot with a lid if the entire turkey is not submerged. Simmer 40 minutes, then remove pot from heat, and let heat slowly cool to room temperature, up to 4 hours. Refrigerate.

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   4. The next day, before your guests arrive, carefully take bird out of pot, place it on a rack in a roasting pan, and preheat oven to 475u00b0F. Put turkey in the oven, then 30 minutes later turn oven off, leaving the bird inside.

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   5. When you are ready to eat the main course, the bird will be perfectly cooked and nicely roosted. The leftover stock can be used as a wonderful base for soups.

* Per serving · 4 servings · Values may vary.