Three days before turkey day sprinkle 1 Tbsp of kosher salt per 5 lbs of turkey all over the bird.

Put the turkey in a plastic bag, place it on a cookie sheet and refrigerate. Turn it over every 12 hours or so.

Preheat your oven to 375. While you're at it preheat your roasting pan and v-rack.

Rub the turkey generously with olive oil and season with pepper. No salt required.

Place the turkey on the v-rack, breast side down and place it in the oven with the legs facing the back of the oven.

Roast for 45 minutes.

After 45 minutes it's time to flip the turkey breast side up. This isn't easy. Use balled up paper towel in one hand and a wooden spoon in the other and have someone around to help.

Once you've made it through the flip, baste with turkey fat from the pan and return to the oven checking internal temperatures as you get close. Remove from oven and let rest 30 minutes.

Spoon off all but 4-5 Tbsp turkey fat from the roasting pan being careful not to remove any of the drippings. Place the roasting pan over medium heat.

Add about 3 Tbsp flour and mix thoroughly. Continue cooking for 2 minutes. You are making a roux.

Next, add 1/2 cup of warm turkey stock to pan, stirring briskly. Try to dissolve as much of the brown goodness or fond on the bottom of the pan as possible. Now add another 1/2 cup and bring to a boil, stirring constantly.

Add 2 cups of stock and bring to a boil. Adjust seasonings. Strain before serving.