Turkey-Breast Roulade & Braised Legs
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.