This new recipe includes a technique I've been using for years: roasting the turkey in two stages. I do this because of the Big Turkey Problem: while you're waiting for the turkey's dark meat to cook (which takes longer), the white breast meat dries out. My solution: cook the bird until the breast is still juicy, remove the bird from the oven, and carve off the two sides of the breast. Put the bird back in the oven -and while the dark meat's finishing, serve a white-meat first course. Twenty minutes later, you can serve a dark-meat second course. And you get to drink two wines with this main course: I always like to serve a white wine with the white-meat course and a red wine with the dark-meat course. By the way: the honey-pepper rub burnishes the big bird beautifully.