Serious Eats - seriouseats.com

I used this concept to split our 12-pound bird into two dinners-for-two: one night, I roasted the breast just until done and made a gravy and the traditional fixings. The next night, I braised the thighs, legs, and wings, and then reduced the braising liquid to a sauce. The dark meat was falling-apart tender. What we didn't finish that night, I froze. We're getting tired of turkey now, but it beat the usual approach of having one big Thanksgiving dinner and 10 pounds of leftovers, with the dark meat inevitably going to waste.