Dredge skin-side of turkey in 1 cup flour and brown skin-side down for 5-8 minutes. Set aside.
Add 3-7 for 10 minutes. Add remaining 2tb flour for 2 minutes. Deglaze with wine and boil until almost evaporated.
Add 9-10 and half of stock and bring to a simmer. Add turkey skin-side up, and enough stock to cover bottom but not submerge skin and simmer uncovered for 30-45 minutes or until internal temperature reaches 165 degrees. Set aside.
Add remaining stock and onions and simmer for 20 minutes. Set onions aside and reduce gravy to 3 cups, about 15-20 minutes.
Temper 13-14 and whisk into gravy off-heat. Strain gravy, add back to pot and add back turkey and onions. Warm through on low heat, add parsley and serve.
Season chicken with 1/2tsp rosemary or thyme and place skin-side down in a cold 12in skillet. Cover and place on medium heat for 15 minutes. Raise heat to medium high for 10-15 minutes or until cooked through and set aside.
Remove all but 2tsp fat from skillet. Cook remaining rosemary or thyme and 3-4 for 1 minute. Take off-heat and add 5-7. Whisk in butter 1 piece at a time. Add chives and serve.
Place a 10in cast iron skillet in a cold oven and heat to 475 degrees. Meanwhile, season chicken with 2-5.
Place skillet on stove-top on med-high heat and sear chicken for 2 minutes. Add limes cut-side down to pan, place a sheet of foil over chicken, weigh down with something heavy and oven-safe and transfer to oven for 10 minutes.
Remove from oven and flip for 1 minute. Set aside and squeeze limes into pan drippings. Serve.
Render and crisp bacon in a 12in skillet, adding garlic during last minute of cooking, and set aside.
Cook chicken skin-side down for 5-8 minutes. Flip and cook for 5 minutes. Set aside.
Remove all but 2tb fat. Add flour and cook for 1 minute. Whisk in 5-6 and reduce for 3 minutes. Add rosemary stem, 8-11 and bacon mixture. Add chicken skin-side up and bake in the lower-middle of a 325 degree oven (if liquid bubbles vigorously after 15 minutes lower to 300 degrees) for 75 minutes.
Set chicken aside and discard herbs. Reduce sauce to 1-1/4 cups and add rosemary leaves and 12-13. Serve.