Rinse turkey, pat dry, and cut off drumsticks and thighs.
Mix salt and rosemary together in a small bowl. Sprinkle all over turkey pieces, including inside the cavity. Put all pieces in a roasting pan, slide into a large plastic bag, and loosely tie top. Chill at least 1 day and up to 3.
Let turkey sit at room temperature 1 hour. Remove top rack of oven and preheat to 350°. Pat turkey dry with paper towels. Cover breast with pancetta (keep slices in their circle shapes and overlap slightly), then sprinkle with pepper. Rub wings with a bit of canola oil and set turkey carcass with breast on a V-rack in a large roasting pan.
Roast turkey carcass until an instant-read thermometer, inserted straight down through the breast until it touches bone, registers 160°, 2 to 2 1/2 hours. Tent carcass with foil after 45 minutes to keep pancetta from burning.
Heat 1 tbsp. canola oil, meanwhile, in a 12-in.-wide frying pan with at least 2-in. sides or in a wide stockpot over medium-high heat. Add turkey legs and thighs, skin side down, in a single layer and let cook undisturbed until skin is deep golden brown, 8 to 10 minutes. Turn over and brown 4 minutes.
Put turkey legs and thighs on a plate. Reduce heat to medium and pour off all but 1 tbsp. fat from pan. Add carrots, celery, onion, and giblets, if using, and cook, stirring occasionally, until softened and lightly browned, 7 minutes. Add bay leaf. Return legs and thighs (and juices) to pan, skin side up, and pour in enough stock to come halfway up turkey. Cover pan; reduce heat to low. Cook until an instant-read thermometer inserted in thickest part of a thigh registers 160°, 50 minutes to 1 hour.
Transfer legs and thighs to a rimmed baking sheet, skin side up; cover with foil. Strain stock through a fine-meshed sieve, discarding solids, and use to make gravy.
Remove turkey from oven and let rest 20 minutes. Meanwhile, put top rack back in oven, increase heat to broil and broil legs and thighs until skin is crispy, 10 minutes. Transfer to a warmed serving platter.
Cut each breast half from the carcass in one piece, slicing on either side of breastbone and as close to the bone as possible. Make a horizontal cut just above wing joint to release bottom part of each breast half; then cut off wings. Transfer meat to platter.
Note: Nutritional analysis is per serving with 2 tbsp. gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2618.99 Kcal (10965 kJ)
Calories from fat	1436.13 Kcal
		% Daily Value*
Total Fat	159.57g	245%
Cholesterol	495.6mg	165%
Sodium	13002.26mg	542%
Potassium	2547.36mg	54%
Total Carbs	157.95g	53%
Sugars	13.07g	52%
Dietary Fiber	9.22g	37%
Protein	1143.54g	2287%
Vitamin C	19.7mg	33%
Vitamin A	1.2mg	41%
Iron	6.3mg	35%
Calcium	381.5mg	38%

Amount Per 100 g
Calories	35.07 Kcal (147 kJ)
Calories from fat	19.23 Kcal
		% Daily Value*
Total Fat	2.14g	245%
Cholesterol	6.64mg	165%
Sodium	174.09mg	542%
Potassium	34.11mg	54%
Total Carbs	2.11g	53%
Sugars	0.18g	52%
Dietary Fiber	0.12g	37%
Protein	15.31g	2287%
Vitamin C	0.3mg	33%
Iron	0.1mg	35%
Calcium	5.1mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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