Mark Peel's Thanksgiving

, chef-owner of Campanile restaurant, talks about his Thanksgiving menu. First, he brines the breast and legs separately. He then roasts the breast and braises the legs.

Braised Turkey

Time: About 3 hours

Makes at least 10 servings

2 Tablespoons olive oil

1 lb Italian sausage, cut into 2" pieces

1/4 lb pancetta, guanciale or not-too-smoky bacon, cut into 1/2" dice

4 turkey thighs

Salt and black pepper

1 turkey breast, boned to yield 2 halves

1 oz (more or less) dried porcini or other mushrooms

1/2 lb carrots, peeled and diced

1/2 lb celery, trimmed and diced

1 large onion, sliced

Several sage leaves or sprigs of thyme or rosemary

1/2 lb shiitake or other mushrooms, sliced

Stock or water as needed

Chopped fresh parsley leaves for garnish

Recipe courtesy of the New York Times

Music break: Gente Humilde by Baden Powell