This time-saving turkey recipe saves room in the oven for sides. First you pound the breast, then roll it with stuffing and roast it while the legs braise alongside it—like magic, both are done in just an hour. The white meat stays moist, and you get stuffing in each bite. And because onion serves as a roasting rack for the breast while the dark meat cooks partly submerged in broth, the pan juices make for an extra-flavorful gravy. No need to strain it—spend that time raising a toast instead.
For extra-flavorful meat, butter and salt the roulade and legs a day ahead and store them uncovered in the refrigerator. Return to room temperature one hour before roasting. If your grocery only sells turkey breast with the bone in, ask the butcher to debone it for you. For smooth gravy, strain before serving.