It's easy to be daunted by a recipe that begins: "Disjoint a 12-pound turkey and brown the pieces in lard." All you need to disjoint a turkey is a big old sharp knife and maybe some poultry shears, but let's be honest--the process is gross no matter how you slice it.
I made the browning easier by doing it in a 450 degree oven, then poured on some water and finished poaching the turkey by covering it with foil and continuing to bake at 300 degrees for about 2 1/2 hours. It's aromatic and delicious.
It's cooling now. Next I'll take the meat off the bones, then make broth with the carcass. Tomorrow this deconstructed turkey will become Turkey Mole for Christmas dinner.
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