*If the weight of your leg or thigh varies, simply go a little heavy or light on the seasonings and adjust cooking time up or down slightly.
**I have skipped the butter and the results are still good. However, the skin will not crisp as much or brown quite as deeply and evenly.
Prefer turkey breasts? You could replace the leg or thigh with a bone-in, skin-on turkey breast half, following the recipe as instructed but reducing the cooking time to achieve an internal temperature of 165℉.
A few more things:
Dark meat is more forgiving (harder to dry out) than white meat and, I think, tastes better when it is cooked to a slightly higher temperature than is called for with breast meat (175-180℉ versus 165℉).
I get about ¼ cup of pan juices from each pound of turkey, which is delicious drizzled overtop the turkey or mashed potatoes, stuffing, etc. If desired, you could thicken it and turn into gravy (or add it to this make-ahead gravy base).