Turkey and Gravy for a Crowd
Why This Recipe Works
For a low-stress holiday meal to feed a crowd, we cooked turkey parts—leg quarters and bone-in breasts—separately rather than roasting two whole birds. The leg quarters benefited from gently braising them in a flavorful liquid, a step that can be done a few days in advance. We then used the braising liquid as the base for a gravy that can also be made ahead. That left only roasting the breasts (which we salted and refrigerated for 24 hours) and reheating the leg quarters and gravy on Thanksgiving Day. Brushing the skin of the breasts, legs, and thighs with melted butter and heating them in a 500-degree oven ensured that all the parts arrived at the table evenly crisp and bronzed—just as if they'd been carved from two whole roasted birds.