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1
REMOVE THE GIBLETS from the turkey for another use.
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2
Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt.
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3
Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird.
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4
Set in a cool spot for 3 to 4 hours.
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5
Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat.
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6
When the butter is melted, add the garlic and cook for 3 to 5 minutes until limp.
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7
Meanwhile, tear the bread into small chunks.
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8
Add the bread and the fine salt and pepper and toss well.
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9
Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike.
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10
Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid.
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11
Add the egg yolks to the stuffing mixture and beat hard until smooth.
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12
Remove from the heat and reserve.
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13
Preheat oven to 400F (200C).
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14
Drain the turkey and rinse several times in cool water so that all traces of salt are gone.
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15
Place the bird on the counter with the neck cavity facing you.
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16
With your hands, begin working the skin free from the breast.
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17
Proceed gently, taking care not to tear the skin.
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18
It's slow going at first, but once you begin to free the skin, the job goes quickly.
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19
Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.
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20
With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer.
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21
Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.
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22
Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours.
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23
Do not baste.
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24
When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.
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25
Let stand, uncovered, 20 minutes.
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26
Drain drippings into a sauce boat and keep warm.
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27
Remove trussing string and skewers and serve at once on a warmed platter.
