Rosemary-Pear Turkey Roulade

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6 tablespoons unsalted butter, at room temperature

1 cup chopped dried pears

1/2 cup cooked chestnuts, chopped

5 shallots (2 chopped, 3 halved lengthwise)

2 cloves garlic (1 minced, 1 smashed)

1 tablespoon plus 1 teaspoon chopped fresh rosemary

1 1/2 teaspoons chopped fresh thyme

Kosher salt and freshly ground pepper

1/4 cup dry white wine

1/2 cup low-sodium chicken broth

2 turkey leg quarters (drumstick and thigh), skin-on, deboned and tendons removed (have your butcher do this)

1 whole bone-in turkey breast (6 to 7 pounds)

1 cup pear juice

1/4 cup honey

2 teaspoons white wine vinegar

2 carrots, roughly chopped

2 stalks celery, roughly chopped

2 tablespoons vegetable oil