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1
2 to 3 cups low-sodium chicken broth
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2
4 tablespoons unsalted butter
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3
cup all-purpose flour
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4
Kosher salt and freshly ground pepper
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5
Brine the turkey: Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot).
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6
Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves.
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7
Add enough cold water to cover the turkey (about 3 quarts).
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8
Press out the air, close the bags and place in a large bowl or other container to protect against any leaks.
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9
Refrigerate at least 6 hours or overnight.
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10
Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
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11
Remove the turkey parts from the brine and pat dry with paper towels.
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12
Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate).
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13
Pour 1 cup water into each pan.
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14
Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs.
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15
Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
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16
Lower the oven temperature to 400.
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17
Switch the positions of the pans and rotate from front to back.
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18
Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes.
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19
Transfer the turkey parts to a platter and tent with foil.
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20
Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes.
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21
Skim off and reserve the fat.
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22
Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits.
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23
Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
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24
Melt the butter in a medium saucepan over medium-low heat.
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25
Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes.
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26
Gradually whisk in the broth mixture and any collected juices from the platter.
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27
Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes.
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28
Season with salt and pepper.
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29
Carve the turkey pieces and garnish with sage.
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30
Serve with the gravy.
