1 Using your hands, carefully remove the skin from the turkey breast, working very slowly and keeping it in one piece; use a knife as necessary Using the back of the knife, scrape off any excess fat from the side of the skin Adjust the oven racks to the lower- and upper-middle positions and preheat the oven to 275°F Remove the turkey breast halves from the bone using a sharp boning knife Season liberally on all sides with salt and pepper Place the breast halves against each other, tops to tails, to create a relatively even football-shaped roast Spread the turkey skin out on the cutting board and place the breasts in the center Wrap them up in the skin, overlapping it and tucking in the edges, and secure with 7 to 10 pieces of butcher’s twine placed at 1-inch intervals, working from the ends in Season on all sides with salt and pepper Place the roll on a wire rack set on a rimmed baking sheet and set aside Season the turkey legs generously with salt and pepper Heat the oil in a large Dutch oven over high heat until lightly smoking Place the legs in the pot, skin side down, and cook, without moving them, until deep golden brown, about minutes; lower the heat if the oil is smoking excessively Flip the legs over and add the onion, carrot, and celery Pour the stock over the legs and add the bay, soy sauce, and Marmite Bring to a boil, cover, and place on the lower oven rack Cook until the meat is completely tender and starting to fall off the bone, about 3 hours Meanwhile, about hour into the cooking, place the turkey breast on the upper oven rack and cook until the center of the breast registers 150°F on an instant-read thermometer, about hours (it should finish around the same time as the legs) When the turkey is done, remove the Dutch oven and baking sheet from the oven Carefully transfer the legs to a large plate and tent loosely with foil Strain the cooking liquid and add to the gravy; discard the solids Wipe the Dutch oven dry, add the butter, and heat over high heat until melted and browned Add the turkey breast and cook, turning occasionally, until all sides are browned, about 8 minutes Add to the plate with the legs, tent with foil, and allow to rest for 30 minutes before carving and serving with the gravy GRAVY TIPS ... baking sheet from the oven Carefully transfer the legs to a large plate and tent loosely with foil Strain the cooking liquid and add to the gravy; discard the solids Wipe the Dutch oven dry, add the butter, and heat over...center of the breast registers 150°F on an instant-read thermometer, about hours (it should finish around the same time as the legs) When the turkey is done, remove the Dutch oven and... high heat until melted and browned Add the turkey breast and cook, turning occasionally, until all sides are browned, about 8 minutes Add to the plate with the legs, tent with foil, and allow to