Roast Turkey

Once the turkey is prepared, remove the head, neck, rear, feet, spine, and wing tips. Flatten the bird and rub it with salt, allowing it to marinate for 24 hours. Cut the onions, carrots, and celery into chunks and place them in a roasting pan. Pour in the broth and sprinkle with thyme. Set up a roasting rack, place the turkey on top, coat it with oil, and sprinkle with black pepper and salt. Preheat the oven to 230°C (446°F) and roast until fully cooked. After roasting, wrap the turkey and let it rest for 20 minutes. Transfer the vegetables from the roasting pan to a pot, add broth, bay leaves, and butter, bring to a boil, and simmer until it forms a sauce, then strain.

Chicken breast is best at 66°C (151°F), while chicken thighs should reach 74°C (165°F) for optimal texture.

Ready to serve.