This is currently my favorite way to cook a turkey for Thanksgiving. While it takes a bit of preparation, it cooks much quicker. Plus, the white meat can be cooked in a different pan from the dark meat. Since the white meat and dark meat cook at different rates and to different temperatures, having the different types of meat on separate trays allows you to move them in and out of the oven independently. The technique described here also works for a whole chicken.
The target temperatures depend on your personal preference. A common recommendation for food safety is to cook the breast (white) meat to 165°F / 74°C and the legs and thighs (dark meat) to 180°F / 82°C. I tend to pull the white meat at 155°F and the dark meat to 175°F, but that is my personal preference and not to be taken as a recommendation.
Another variable is the length of time needed to cook the meat. In all cases, the dark meat takes less time to cook than the white meat, so can be put in the oven a little after the white meat. For a 5lb chicken, (before removing the bones), I usually put the dark meat in 5 minutes after the white. The total cooking time for this sized bird is about 30 minutes for the white meat, then plan for letting the meat rest for 10 more minutes before cutting. A 17lb turkey, (before removing the bones), will take about an hour for the white meat to cook followed by resting for 20 minutes.
While no brining is needed, I like to season the entire turkey then put it in the refrigerator skin-side up overnight as that results in very crispy skin. If leaving the turkey uncovered in the refrigerator for an extended period of time, be sure that the skin covers as much of the meat as possible to avoid drying out the meat. If you do not have time for a several hour brining period, I would recommend letting the turkey rest for at least 30 minutes after seasoning to allow the salt to penetrate the meat some.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/deboned-turkey-or-chicken