"I cook the turkey breast and legs separately to ensure both will be perfectly cooked and to free up time on Thanksgiving day,” Justin says. “Braising the legs keeps them moist and creates a wonderful stock for gravy. Deboning may seem daunting, but it’s easy to master."

2 DAYS AHEAD - BRINE THE TURKEY

Ingredients:

• 1⁄2 bunch fresh thyme (about 10 sprigs)
• 3 bay leaves
• 30 black peppercorns
• 1 cup kosher salt
• 1 cup sugar
• 1 18 to 20-lb. natural, unenhanced fresh or frozen turkey, thawed.  Choose a turkey that is not flavor-enhanced (check ingredient list for sodium) or the turkey could be too salty.

Preparation:

1. Prepare turkey brine: In large container combine thyme, bay leaves, peppercorns, salt, and sugar. Add 2 quarts hot water (about 130°F); stir. Add 2 quarts ice; let stand until ice is melted.
2. Meanwhile, prepare turkey for brining: Remove neck and giblets (reserve neck, heart, and gizzard for Pan Gravy, right; discard liver).
3. Remove legs.  To remove legs, pull leg away from body. With kitchen shears cut through skin where leg attaches. Push leg back to dislocate from backbone. Cut through joint to remove.  Remove wings and backbone. Reserve for Braised Turkey Legs with Pan Gravy (recipe below).
4. Place remaining whole turkey breast in brine, making sure to completely submerge. Cover; refrigerate for 2 days, turning occasionally.

1 DAY AHEAD - PREPARE BRAISED TURKEY LEGS WITH PAN GRAVY

Makes 8 (3 oz.) servings + leftovers

Ingredients:

• 1⁄2 bunch fresh thyme (about 10 sprigs)
• Kosher salt and freshly ground pepper
• 2 tsp. rice oil or cooking oil
• 2 large onions, quartered
• 5 stalks celery, cut in thirds
• 3 carrots, halved crosswise
• 1⁄2 cup Chardonnay or dry white wine
• 6 cups turkey or chicken stock or reduced-sodium chicken broth
• 2 bay leaves
• 20 black peppercorns
• 2 cups water

Preparation:

1. Heat oven to 400°F. Debone turkey legs (see steps below). Place leg bones, along with reserved neck, wings, and backbone in 15×10×1-inch baking pan. Roast, uncovered, about 45 minutes, until browned, .
2. Meanwhile, remove and chop leaves from thyme. Season the inside of deboned legs with thyme, salt, and pepper. Season inside of deboned legs. Roll legs. Tie with kitchen string, beginning at each end. Continue for a total of 6 to 8 ties per leg. Season rolled legs with salt and pepper.
3. Heat an oven-going extra-large deep skillet or braising pan over medium-high heat. Add oil. Carefully add turkey legs. Cook, turning as needed, until browned on all sides. Remove legs from pan. Drain fat, reserving 1 tablespoon in pan.
4. Add onions, celery, and carrots to pan. Cook, stirring occasionally, over medium heat for 5 minutes. Carefully add wine to pan; stir to scrape up browned bits. Add chicken stock, bay leaves, peppercorns, and water. Remove bones from oven and carefully add to pan. Reduce oven temperature to 350°F. Add browned legs to pan.
5. Cover and roast until tender, about 21⁄2 hours. Cool. Remove legs; strain braising liquid (reserve for Pan Gravy, below). Remove strings from turkey legs; slice. Place slices in casserole dish with 1 cup reserved braising liquid. Cover and refrigerate overnight. See reheating instructions below.

Deboning Step-by-Step:

1. Place legs, skin down, on cutting board. With thin sharp knife, start at end of thigh and cut along length of bone to loosen bone from meat. Lift and use bone as guide to cut along underside.
2. Cut through the skin around the base of the drumstick. Cut the length of the drumstick all the way to the joint. Cut along bone, to remove bone (bones will be attached at joint). Cut around joint to completely remove.
3. Carefully remove tendons on the inside of each leg by holding each tendon (grip with a paper towel if needed) and cutting just below each tendon to separate it from the meat. Discard the tendons.
4. Season inside of deboned legs. Roll legs. Tie with kitchen string, beginning at each end. Continue for a total of 6 to 8 ties per leg.

PAN GRAVY

Makes 8 (1⁄2-cup) servings + leftovers

Ingredients:

• 1⁄4 cup butter
• 1⁄2 cup all-purpose flour
• 4 cups reserved braising liquid (from Braised Turkey Legs), turkey stock, or reduced-sodium chicken broth
• 1 bay leaf
• Fresh thyme or sage (optional)

Preparation:

1. Chop reserved heart and gizzard. In a large saucepan melt butter; add giblets and cook 2 minutes. Stir in flour and cook 2 minutes more. Whisk in 1⁄4 cup of the braising liquid until smooth. Add 3 3⁄4 cups more of the braising liquid and the bay leaf. (Refrigerate or freeze additional reserved stock for another use.) Cook and stir until gravy comes to a simmer. Cook 5 minutes. Cool and refrigerate overnight. Just before serving, sprinkle fresh thyme and/or sage. See reheating instructions below.

THANKSGIVING DAY - ROAST THE TURKEY BREAST AND REHEAT BRAISED LEGS

Makes 8 (4 oz.) servings + leftovers

Preparation:

1. About 1 hour before roasting, remove turkey from brine. Pat with paper towels.
2. Heat oven to 350°F. Place breast, bone side down, on rack in roasting pan. Insert oven-going meat thermometer into thickest portion. Roast 1 hour. Spoon juices over turkey. Roast about 1 hour 15 to 45 minutes more or until internal temperature reaches 170°F, spooning juices over turkey about every 30 minutes. Remove from oven. Cover with foil; let stand 20 minutes before carving.
3. To reheat legs, place casserole dish in oven with turkey breast during the last 20 to 30 minutes of roasting time. To reheat gravy, in large saucepan bring 2 tablespoons water to simmering. Whisk in gravy; heat through and discard bay leaf.