Roasted and Braised Turkey with Gravy

The architecture of a whole turkey makes it impossible to cook the legs to ideal doneness without turning the more delicate breast meat to sawdust. To solve this problem, we separate the legs from the breast prior to cooking so the breast can be removed when done and the legs can keep cooking. We also use a hybrid cooking method. The breast roasts while the legs braise in a shallow depth of liquid (water or broth or stock, if you have some on hand), surrounded by aromatics. This yields a richly flavored broth for making the gravy. Dry-brining the turkey parts for at least two hours or up to a day before cooking results in better-seasoned meat and improved browning and crisping of the skin. You will need a large roasting pan to comfortably accommodate the ingredients; one that measures about 13 by 16 inches is a good size.