Förberedd kalkon

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1. 1
   Let 2 skin-on, boneless turkey breasts (2–4 lb. total), patted dry, and 2 skin-on, bone-in turkey legs (3–4 lb. total), patted dry, sit at room temperature 30 minutes.
2. 2
   Place 2 racks toward middle of oven; preheat to 325°. Whisk ¾ cup (1½ sticks) unsalted butter, melted, slightly cooled, ¼ cup pure maple syrup, 3 Tbsp. garlic powder, 3 Tbsp. smoked paprika, 3 Tbsp. Worcestershire sauce, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton Kosher salt, and 2 Tbsp. freshly ground pepper in a small bowl until smooth. Spread over turkey, doing your best to evenly coat on all sides, especially the top skin. (The butter has a tendency to firm up and unevenly coat the turkey, but it will melt in the oven anyway so don’t fret.)
3. 3
   Place very large sheets of parchment paper on 2 rimmed baking sheets. Divide 3 small oranges, halved, or quartered if larger, 3 shallots, unpeeled, halved through root ends, and 6 sprigs thyme between baking sheets, arranging in the center. Place turkey breasts on 1 baking sheet and legs on the other. Set another very large sheet of parchment on top of each, then fold edges of bottom sheet over top sheet several times and crimp and pinch to tightly seal to make airtight packets. (If your turkey pieces are especially large, you can use 4 pieces of parchment paper per baking sheet, layering 2 sheets on top of each other to create a larger bag. You can also use large sheets of foil or parchment roasting bags if you prefer.)
4. 4
   Bake packets, rotating baking sheets top to bottom and front to back halfway through, until an instant-read thermometer inserted into the thickest part of a breast and leg registers 150°, 60–80 minutes, depending on the size of your turkey pieces. You can poke the thermometer directly through the bags to check the temperature, or carefully open and reclose the packets. Turkey will continue cooking after you remove it from the oven and the temperature will climb. The legs and breasts might be done cooking at different times. Start checking the internal temperature of both at 45 minutes and monitor every 15 minutes. (Don’t worry if some of the liquid has spilled out onto baking sheets. This will not cause the turkey to come out dry.) Do Ahead: Turkey can be baked in packets 3 days ahead. Let cool (keeping packets unopened), then consolidate onto 1 baking sheet. Tightly wrap and chill.
5. 5
   About 30 minutes before you’re ready to serve the turkey, increase oven temperature to 475°. Consolidate both packets onto 1 baking sheet. (If you cooked your turkey ahead, place a rack in middle of oven and preheat to 475°. Remove baking sheets with turkey packets from the fridge.) Remove top sheet of parchment paper from each packet and let turkey sit at room temperature while oven comes up to temperature.
6. 6
   Brush about half of ⅓ cup extra-virgin olive oil evenly over turkey skin. Bake turkey, rotating baking sheet front to back and brushing remaining oil over skin halfway through, until skin is deep golden brown and meat is warmed through and an instant-read thermometer inserted into the thickest part registers about 130°, 25–30 minutes. Transfer turkey to a cutting board and let rest 15 minutes before carving.
7. 7
   Arrange turkey on a platter and spoon any pooled juices and butter on baking sheet over. Tuck roasted oranges and shallots and some thyme sprigs (if using) around.