Does anyone have experience with Cooks Illustrated Make-Ahead Turkey and Gravy recipe?

I would post a link, but it’s behind a paywall and I just have a hard copy of it.

It’s apparently a common method used in restaurants. Basically, you buy the turkey parts separately (breasts, thighs, legs etc.), instead of a whole turkey. You then cook them the day before and reheat the next day. It’s written convincingly, and I generally trust Cooks Illustrated. I’m just worried it will result in dry meat.

I like the idea of it because I always struggle with a single oven and needing to bake several dishes, but at different temperatures.

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