You’ve heard how quick and easy it is to roast turkey pieces instead of a whole turkey, and the turkey is juicier too. Now learn how to do it!
Eating the big Thanksgiving turkey each year is something to look forward to. But the process of thawing, brining, and cooking that whole turkey might be more of a dreaded process. I have all of the instructions for how to roast a turkey over here for you, but, I have an easier, kind of brilliant idea for you instead, if you’d like.
Roasting turkey in parts! Turkey pieces cooked separately turn out even more delicious, and they are definitely easier to manage.
Cooking a whole turkey can be daunting. Getting the white and dark meat to cook evenly is nearly impossible due to their differences in size, shape and composition. The white breast meat is quick to dry out, while the dark leg and thigh meat requires longer cooking to become tender. Roasting the entire bird often compromises texture, leaving some parts dry and others underdone.
The solution? Cook your turkey in pieces. Separating a turkey into parts allows you to cook each section properly, delivering uniformly moist, flavorful results. Follow these simple steps for fail-proof holiday feasts.
Break Down the Raw Turkey
Before cooking a turkey in parts, you need to cut it into those individual sections. For optimal control, separate the bird into:
- Breast
- Legs (drumsticks and thighs)
- Wings
Remove the legs by cutting through the skin connecting them to the body Bend the leg back to pop the ball joint from the hip socket Cut through the remainder of flesh and skin to fully detach.
For the breast, position your knife atop the backbone and slice firmly through the ribs. You can leave the breast whole or split it into two halves. Cut the wings off where they attach.
If roasting the breast bone-in, stop there For boneless breast, remove meat from the bone and skin Refrigerate parts overnight for enhanced flavor and moisture.
Select Your Cooking Method
With your turkey in pieces, you have options for how to cook each section. Consider these methods:
Roast
Roasting yields crisp skin and tender meat. Cook legs and wings at 350°F until 165°F internal. Roast breast at 375°F to 145°F for ideal juiciness.
Sous Vide
For ultra-moist breast meat, sous vide at 140°F before searing. Legs benefit more from roasting.
Braise
Braising is ideal for legs and thighs. Brown them first, then simmer in broth until fall-off-the-bone tender.
Grill
Get crispy skin and smoky flavor by grilling over indirect heat. Cook white and dark meat at different heights for customized doneness.
Cook Aromatics for Gravy
While the turkey cooks, simmer the backbone and trimmings in stock with aromatics like onion, carrot, celery and herbs. Strain and thicken the broth for rich, flavorful gravy.
Finish With Crispy Skin
For golden crispy skin after roasting or sous vide cooking, pat turkey pieces dry and pan fry in oil or butter. The skin will bubble and brown beautifully.
Carve and Serve
With the turkey cooked in parts, carving is simpler. Just slice the breast and legs into perfect portions ready for your holiday table. Mix light and dark meat on each plate to please all preferences.
Benefits of Cooking Turkey in Pieces
Separating your turkey into parts before roasting offers several advantages:
Even cooking– Breast, legs and thighs all reach ideal doneness when cooked individually. No one gets stuck with dry meat.
Better seasoning– Seasonings penetrate easier when meat is exposed. Pieces brown better too.
Crisper skin– Searing or broiling gives incredible crackling all over.
Moist meat– Choose the ideal cooking method for each part. Breast stays succulent.
Foolproof gravy– Simmer the backbone and trimmings while roasting parts for maximum flavor.
Simpler carving– No tricky whole bird carving at the table. Just slice cooked pieces and arrange artfully.
Time savings– Parts cook faster than a whole bird, streamlining your holiday meal prep.
Less waste– Use every bit of meat efficiently. Even the backbone goes into stock.
More control– Monitor each section for perfect results. Remove parts as they finish cooking.
For deliciously prepared turkey without any worries of uneven cooking, try parting out your bird this holiday season. Your guests will be grateful for moist, tender meat in every bite!
Step-By-Step Guide to Breaking Down and Roasting a Turkey in Parts
Follow these simple steps for foolproof holiday feasts:
Step 1: Buy a Whole Turkey
Make sure your turkey is fully thawed if purchased frozen. Aim for 1-1 1/2 pounds per person. For 8-10 guests, a 12-15 pound bird is ideal.
Step 2: Remove the Legs and Wings
Place turkey breast-side up. Cut through the hip joints to detach the legs. Bend legs back to pop the ball joint and fully separate. Cut off the wings where they attach to the breasts.
Step 3: Remove the Backbone
Flip turkey over and slice along both sides of backbone to remove it. Scrape off any excess neck skin or fat. Reserve backbone and trimmings.
Step 4: halve the Breasts
Cut down the middle of the breastplate to halve each breast evenly. Leave them bone-in and skin-on for roasting.
Step 5: Season the Parts
Rub turkey pieces all over with butter or oil. Sprinkle generously with salt, pepper and any other seasoning blend. Refrigerate 8-24 hours.
Step 6: Roast at Low Temp
Set legs and wings on a sheet pan. Roast at 275°F until 165°F internal. Remove breasts at 150°F. Tent with foil to rest.
Step 7: Make Turkey Gravy
Simmer backbone and trimmings in stock while roasting. Strain and thicken with a roux. Season to taste.
Step 8: Crisp the Skin
For crispier skin, broil turkey pieces at 500°F just before serving.
Step 9: Carve and Serve
Slice breast, legs and thighs. Arrange on a platter with stuffing and gravy. Enjoy your perfectly cooked holiday feast!
Common Questions About Cooking Turkey in Parts
Still have some questions about parting out your turkey? Here are answers to some frequently asked questions:
What’s the best way to carve a turkey cooked in parts?
Carving is much simpler. Just slice the breast, legs and thighs across the grain into perfect portions for serving. Arrange pieces nicely on a platter.
How long does it take to roast turkey parts instead of a whole bird?
Total roasting time is cut in half, to only 2-3 hours. Legs take about 2 hours at 275°F. Breasts roast in 1-1 1/2 hours.
Can I still make gravy if I separate my turkey?
Absolutely! Simmer the backbone and trimmings in stock while roasting parts. Strain and thicken the broth for rich, full-flavored gravy.
What’s the best way to get crispy skin when cooking turkey pieces?
Broil the parts at 500°F for 5-10 minutes right before serving. Pan frying in butter also works well.
How should I season turkey parts for optimal flavor?
Rub pieces all over with butter/oil first. Then coat evenly with salt, pepper and any seasoning blend. Let sit overnight.
What are the best side dishes for roasted turkey parts?
All your holiday favorites pair wonderfully! Stuffing, mashed potatoes, roasted veggies, cranberry sauce, biscuits and rolls are all perfect.
Cooking your turkey in parts helps ensure ideal doneness and the best possible flavor. May your holiday meals be moist, tender and delicious!
Frequency of Entities:
turkey: 31
breast: 14
legs: 10
thighs: 5
meat: 10
cook: 9
parts: 28
roast: 8
whole: 6
skin: 7
cooking: 7
juicy: 4
crispy: 4
tender: 4
season: 3
gravy: 5
carve: 3
moist: 3
backbone: 5
wings: 3
temperature: 2
arrange: 2
simmer: 2
slice: 2
brown: 2
drippings: 2
holiday: 2
carcass: 1
ball joint: 1
connective tissue: 1
composition: 1
compromise: 1
texture: 1
underdone: 1
solution: 1
section: 1
ideal: 1
doneness: 1
sous vide: 1
grill: 1
smoke: 1
height: 1
succulent: 1
strain: 1
thicken: 1
broil: 1
crackling: 1
prep: 1
streamline: 1
efficient: 1
monitor: 1
guest: 1
foolproof: 1
feast: 1
portion: 1
grain: 1
generously: 1
overnight: 1
tent: 1
rest: 1
roux: 1
artfully: 1
frequently: 1
Q&A: 1
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How To Cook Turkey Pieces Perfectly
Ideally, you’ll need two sheet pans fitted with wire racks. If you don’t have wire racks that fit in the sheet pans, the turkey parts can go directly onto the sheet pans.
First, preheat the oven to 325°F. Place the breasts and wings on one of the sheet pans, and then place the legs and thighs on the other. Smear them all with softened butter and season with salt and anything else you’d like. Or, use this amazing compound butter for turkey recipe.
Place both pans in the oven, side-by-side if possible. If they won’t fit side-by-side, place each on a different rack, switching positions about an hour into baking.
Bake the turkey pieces until the breast registers 150°F when an instant-read thermometer is placed in the thickest part. It will take about 2 hours for the breast to reach this temperature, depending on the size.
I like to use a digital thermometer that keeps track of the temperature of the turkey while it’s in the oven, and sounds an alert or alarm when it reaches the desired temp. This way, if I get distracted with side dishes or talking with company, the alarm will let me know when it’s time to take the pan out of the oven.
Remove the pan with the breasts and wings from the oven and set this aside.
Continue baking the thighs and legs for 30 minutes more or until the thighs register 165°F on an instant-read thermometer inserted into the thickest part of the thigh. Remove pan with thighs and legs from oven, let this rest 30 minutes. This is a great time to finish off your side dishes and to make your gravy.
If you’re making gravy, you can get the drippings from both pans at this time. Transfer the turkey pieces to a plate or tray. Add some stock or water to the pans, swirl them around, scrape up any little tasty bits stuck to the pan, and then pour all of the liquid into a bowl or gravy separator. There’s really good and thorough info about how to make a delicious gravy using drippings like this over here.
After the 30-minute rest time, increase the oven temperature to 500°F. Return the pan with breasts and wings to the oven. Bake this for 10 minutes or until the skin is brown and crispy. Remove the pan from the oven then put the pan with thighs and legs into the oven. Bake this for 10 minutes as well, or until the skin is brown and crispy. While the legs and thighs brown, carve the breast. Then, remove the pan from the oven, and serve the turkey pieces and sliced breast meat immediately.
Why Roast Turkey In Parts
Cooking turkey pieces instead of a whole turkey will ensure that every piece is perfectly cooked. Although there won’t be the dramatic moment of carving a turkey at the table, the reward of perfectly juicy and moist turkey is well worth it.
There’s also no basting needed for this method or worrying about the skin burning, so once the pieces are in the oven, they’re pretty much hands-off.
The turkey pieces offer more surface area, too, for the hot oven air to circulate around, resulting in crispier skin.
The other advantage to cooking turkey in pieces is that you can cook more of the pieces everyone loves, and less of the ones they don’t. So, if your friends and family love drumsticks and thighs more than turkey breasts, you can purchase multiple drumsticks and thighs and skip the breasts. And, you don’t have to carve the turkey right before serving it, although if that’s a tradition in your home, I totally get it.