-
1
Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey - about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
-
2
Preheat oven to 425u00b0F. Arrange racks in upper and lower thirds of oven.
-
3
Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
-
4
Lower heat to 400u00b0F, switch positions of pans, and rotate each pan 180u00b0. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165u00b0, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
-
5
Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
-
6
Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
-
7
In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
-
8
Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.
