When I worked in the restaurant, we always were looking for inventive ways to do a traditional turkey dinner for Thanksgiving. A few years ago, we decided to confit the turkey legs, brine and roast the breast, and serve both parts on the same plate. I brought some of each home and my family was sold.

2 turkey legs, thigh bone removed
2 tbsp salt
cracked pepper
1 bay leaf
2 stalks each rosemary and thyme

Season turkey with salt, pepper, and herbs, and place in a colander in a second bowl. Refrigerate overnight.
The next day, remove colander, discard any liquid that has drained into the second bowl, and remove herbs

In a large thick bottomed pot, heat to 225 F:

2 L rendered duck fat, olive oil, or lard

Add turkey legs carefully, and simmer gently in the fat for 2 hours, until tender, making sure the temperature remains constant between 210 and 225 F
Lift turkey from fat and place on a rack to drain and cool
Once cool enough to handle, remove skin, bone, tendons, and cartilage and place turkey meat in a medium bowl.
Using a fork (or your freshly washed fingers), gently pull meat apart into fine shreds.
Place into an ovenproof dish with a cover and gently reheat to serve.

Brining does two things to poultry. it seasons the meat nicely all the way through, and it keeps it moist as it cooks. You can make a double recipe of the brine and do a whole turkey, and just roast it as you usually would. You will be amazed at the results.

Brine

2 L water
125 ml salt
125 ml sugar
1/2 tsp pepper

Place all ingredients in a saucepan and bring to a boil.
Remove from heat and allow to cool completely

1 boneless half turkey breast, 3-4 lb
olive oil
coarse salt
freshly ground pepper

Place turkey breast in brine and refrigerate overnight.
Remove from brine, pat dry, rub with olive oil, and season well with coarse salt and pepper
Place on a rack in a roasting pan and cook for 1 1/2 hours, or until a meat thermometer registers 165 F
Remove from heat and allow to rest a half hour before carving.