1 whole turkey, keeping the neck and internal organs, about 10 to 12 lbs (4.5 to 5 kg).

Pure salt and freshly ground black pepper

1 tbsp (15ml) vegetable oil

1 large onion, probably chopped.

1 carrot, peeled and roughly cut.

2 celery, roughly chopped.

Two laurel leaves

1 teaspoon (5ml) soy sauce

3 tablespoons (45g) butter.

1/4 cups (1 1/2 ounces) of flour.

Steps:

1. Put the oven rack in the lowest position, and then put it on the baking tray or baking tray. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Preheat the turkey for at least 45 minutes before adding it.

At the same time, wash the turkey and dry it carefully with paper towels. Marinate with plenty of salt and pepper. (If the turkey is already dry, omit the washing and pickling steps and put the turkey breast on the steel grill and foil-lined baking tray.

2. Transfer the edge baking tray with turkey directly to the baking stone. Turn off the oven immediately and reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius). About three to four hours. (After 2 hours, check the turkey. If the skin looks brittle, turn on convection or raise the oven temperature by 50 degrees Fahrenheit. Take it out of the oven and let it cool for at least 30 minutes before eating.

3. When baking, cut the turkey neck into 1 inch chunks with a meat cleaver, add the turkey neck, onion, carrot and celery with medium hot oil, and stir from time to time until it turns brown, for a total of about 10 minutes. Add a small amount of water, bay leaves and soy sauce. Boil, then slow fire 1 hour, and filter.

4. Melt the butter with medium fire, add the chopped internal organs and cook, stir frequently until cooked, about 1 min, add flour and stir until golden brown, about 3 minutes. Stir constantly, add the thick soup above, and slowly inject it. Bring to a boil, reduce the heat and concentrate. Add salt and pepper to taste.