1 12- to 15- pound Turkey (rinsed and patted dry)
For the Turkey: The day before roasting, season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours.
Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature. Preheat the oven to 425 degrees F.
1 pound Pancetta
10 minced Garlic Cloves
3 zested Lemons
1 zested Orange
1/2 cup chopped Parsley
4 chopped sprigs Rosemary
2 tablespoons Red Pepper Flakes
2 tablespoons rinsed Capers (chopped)
Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand garlic, citrus zest, parsley, rosemary, red pepper flakes, and capers until thoroughly blended.
Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.
Carefully put your hands underneath the turkey skin and separate the skin from the breast. Put the pancetta mixture in a piping bag and pipe between the skin and the turkey breast, pressing to even it out.
1 head of Garlic (halved through the equator)
4 springs fresh Oregano
3 sprigs Thyme
For the Turkey Aromatics and Basting: In the turkey’s neck cavity, place a few cloves of the garlic, a few sprigs of oregano, a few sprigs of thyme, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients.
1/2 Fennel Bulb
1/4 cup picked Fennel Fronds
In the body cavity, place half of the remaining garlic, half of the onion, half of the fennel, the fennel fronds, 2 lemon quarters, and half of the remaining oregano and thyme.
8 tablespoons Olive Oil
1 cup Chicken Stock (or Turkey Stock or Water)
1/2 Fennel Bulb
Meanwhile, in a small sauce pot, combine all the basting ingredients and bring to a simmer. Let cook for about 10 minutes. Remove from the heat and allow to cool slightly.
When cool enough to handle, soak a double layer of cheesecloth big enough to cover the bird in the basting mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the neck and gizzards to the bottom of the roasting pan.
Place the turkey in the oven and roast for 45 minutes (there will be the distinct possibility of smoke depending on how clean your oven is). Turn the oven temperature down to 375 degrees F, and continue to roast for another 15 to 20 minutes per pound (removing the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F (about 3 hours). Remove the turkey from the oven and allow to rest for 20 minutes before carving.
2 links Fennel Sausage (removed from casing)
1/2 Fennel bulb (finely diced)
3 tablespoons Flour
1 cup White Wine
3 cups warmed Turkey Stock
3 tablespoons Butter
For the Gravy: Return the roasting pan to the stove and place over medium high heat. Add the sausage and fennel and cook until browned, about 7 minutes. Add the flour to the sausage mixture and stir in and cook for 2-3 minutes longer. Deglaze with the wine and reduce by half. Then add in the turkey stock and bring to a simmer. Cook for a few minutes until the gravy is thickened. Whisk in the butter and adjust seasoning.
Serve the gravy with the turkey.