The method is reasonably easy to understand if a little complicated to execute. You take off the leg quarters of the bird, then debone the thighs, season the interior and tie them into little roulades. You take the breast and attached wings off the ribcage and cut away the backbone, too. Brine the breat for 6-10 hours.
To cook, take the breast out of the brine, dry it, oil it and bake it skin side down in a non-stick skillet to start browning the skin and cooking the breast. After 30 minutes place the breast skin side up on a baking sheet atop your stuffing, and add the leg/thigh quarters to the pile. (I add the neck and tusch to the pile.) Roast until done, about 60-80 minutes.
|Turkey made with Julia Child's technique|
I think this will be my go-to recipe for the foreseeable future.