Start by pouring a pool of savory gravy into the bottom of a very large serving platter. Next, slice the turkey into serving-sized pieces and arrange them on the platter, immersing them in the gravy.

To finish the turkey: Remove turkey from oven when breast and leg reach 160°. Place turkey on ovenproof platter, and, using small pliers and a fork, pull the sinews from drumsticks through the tines ...