Dry-brine roasted turkey pieces

Ingredients:

• 1 turkey weighing 5.5 - 6.5 kg, defrosted, if frozen, remove neck and giblets
• 1/4 cup coarse salt
• 2 tbsp finely chopped fresh thyme + 8 additional sprigs
• 2 tbsp finely chopped fresh rosemary + 4 additional sprigs
• 2 heads of garlic, cut in half
• 2 lemons (1 halved, 1 thinly sliced)
• 4 bay leaves
• 1 large shallot, cut into 4 pieces
• 1/4 cup olive oil

Preparation:

1. Rub the turkey with the curing mixtureIn a small bowl, combine salt, 2 teaspoons black pepper, chopped thyme, and rosemary. Remove the turkey legs (thighs and drumsticks). Place the turkey breast and legs on a rimmed baking sheet. Rub the turkey breast and legs on all sides with the curing mixture. Stuff the turkey cavity with 1 half garlic clove, 1/2 lemon, 4 sprigs of thyme, and 2 sprigs of rosemary. Cover and refrigerate overnight.
2. Position one rack at the bottom of the oven and the other directly above it; preheat the oven to 350°F (175°C). Combine the remaining half of the garlic, 4 sprigs of thyme, 2 sprigs of rosemary, sliced ​​lemon, bay leaf, and shallot in a 9x13-inch baking dish. Add the olive oil and toss. Place the turkey legs, skin-side up, in the baking dish and cover with foil.
3. Roast the turkey legs on the bottom rack of the oven until tender when pierced with a sharp knife, about 2 hours. Then remove the foil and continue roasting until the skin is golden brown and the legs are cooked through, another 1 to 1 1/2 hours.
4. Meanwhile, roast the turkey breast.: Set the rack in a large roasting pan. Place the turkey breast-side up on the rack and let it roast for 30 minutes. When the turkey legs have been roasting for 30 minutes, move the roasting pan with the turkey to the rack over the legs; roast until the skin is browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 160°F (71°C), 2 to 2 1/2 hours.
5. Let the breast rest for 30 minutes, then carve. If the turkey breast is cooked through before the legs, move them to the higher rack. If the legs are done before the breast is cooked through, set them aside and cover with foil to keep warm.
6. Serve turkey legs and breast with roasted garlic, lemon and shallots.