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1
With turkey breast side up, cut through skin around leg quarter where it attaches to breast. Bend leg back to pop leg bone out of socket. Cut through joint to separate leg quarter. Repeat to remove second leg quarter. Working with 1 leg quarter at a time and with skin side down, use tip of knife to cut along sides of thighbone to expose bone, then slide knife under bone to free meat. Without severing skin, cut joint between thigh and leg and remove thighbone. Reserve thighbones for gravy.
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2
Rub interior of each thigh with 1/2 teaspoon sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Truss each thigh closed using wooden skewers and kitchen twine. Place leg quarters on large plate, cover, and refrigerate for 6 to 12 hours.
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3
Cut through ribs following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Bend back away from breast to pop shoulder joint out of socket. Cut through joint between bones to separate back from breast. Reserve back for gravy. Trim excess fat from breast. Dissolve 3/4 cup salt in 6 quarts cold water in large container. Submerge breast in brine, cover, and refrig for 6 - 12 hours.
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4
Put oven temperature to 425 degrees. Remove breast from brine, pat dry with paper towels (leave leg quarters in refrigerator). Tuck wings behind back. Brush surface with 2 tsps oil. Place turkey breast skin side down in skillet and roast in oven for 30 minutes. Remove breast from oven and flip breast and place over 2/3 of stuffing. Arrange leg quarters over remaining stuffing and brush with remaining 1 teaspoon oil. Lightly season breast and leg quarters with salt. Tuck any large sections of exposed stuffing under bird so most of stuffing is covered by turkey. Transfer pan to oven and cook for 30 minutes.
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5
Reduce oven temperature to 350 degrees. Continue to roast until thickest part of breast is 165F and thickest part of thigh is 175F , 40-80 mins longer.Transfer breast and leg quarters to cutting board and let rest for 30 minutes.
