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1
Put the olive oil in a large skillet over medium-high heat.
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2
Season the turkey and brown the leg (and, if youre using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side.
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3
Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
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4
Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon.
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5
Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes.
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6
Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts.
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7
Add stock or water to come about one-third to halfway up the sides of the thighs.
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8
Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much.
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9
When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done.
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10
(They should register 155 on an instant-read thermometer.)
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11
Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.
