I'm looking at doing a turkey two ways this year for the first time (at one time). Braised or confit legs, and roasted breast.
Both of these approaches look great. The main difference is in brining vs. salting/herb/olive oil seasoning, and confit or braise for the legs.
I may even grill the breasts.
Question though - the Tanis recipe recommends a smaller bird.
By using a cut-up bird, wouldn't that reduce the need for a small bird? What's really the difference on a 15-20 lb bird vs. a 10-15. Breast drier? the legs I assume would be fine as the braise or confit will keep things moist.
Two birds wouldn't make things that much more difficult with these techniques.
One variation I am considering is two small birds, one broad breasted one heritage. The heritage is gamier and not for everyone.
Serving a group of 6 adults and 6 small kids. But want lots of leftovers.