Just when I get my holiday meal prep running like a well-oiled machine, I decide to mix it up. After all, what fun would it be to have everything run smoothly before Thanksgiving?
Well, I’m happy to report that if you decide to roast your turkey in parts, instead of whole, this year it won’t throw a wrench into your plans.
I was toying with the idea of roasting my turkey in parts this year, one to free up oven space (this takes far less time) and one to avoid frenzy of getting everything on the table at once and carving a giant turkey.
Well, as luck would have it, my Thanksgiving issue of Bon Appetit arrived, and wouldn’t you know it, they were cooking their turkey in parts this year too! This recipe is inspired by them, but pretty much just the cooking method, not the flavor profile.
So, the results are in and let me tell you, I may never roast a whole turkey again!
Cooking a whole turkey can be intimidating. It’s a large bird that requires hours in the oven, frequent basting, and careful monitoring to ensure it cooks through without drying out. For many home cooks, breaking down the bird into parts is a great alternative. Turkey parts cook faster than a whole bird and give you more flexibility to cook white and dark meat at different temperatures and cook times.
Benefits of Cooking a Cut Up Turkey
There are several advantages to preparing a cut up turkey rather than wrestling a 20 pound bird into the oven
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Shorter cook times. Turkey parts require far less time in the oven than a whole turkey. Breasts may take only an hour or two while legs and thighs need up to 2 1/2 hours. Wings cook quickly in just 1 1/2 to 2 hours.
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Better temperature control With a whole turkey, the white and dark meat are crowded together in one cavity, making it tricky to properly cook both. Separating the bird lets you monitor the temperatures and cook times of the breast, legs, and wings independently
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Easier to work with. Trying to maneuver a large, awkward whole turkey in and out of the oven can be challenging Turkey parts are smaller and lighter Breasts can be cooked in a sheet pan or baking dish while legs and wings fit nicely on a rimmed baking sheet.
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More flexible. Cook some parts one day and save others for another meal. Make a turkey breast for sandwiches and serve roasted legs and wings for dinner. Repurpose leftover turkey into soups, salads, and wraps.
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Reduced waste. With parts, you can better gauge how much turkey you actually need to prepare. No picking at a hulking carcass for scraps of leftover meat.
How to Cut Up a Whole Turkey
If you opt to break down a whole turkey yourself instead of buying pre-cut turkey parts, here’s a quick overview of the process:
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Remove the legs and wings. Using a sharp knife or kitchen shears, cut through the joints attaching the legs and wings to the body.
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Separate the thighs from the drumsticks. Find the fat line between the thighs and drumsticks and slice between the joints.
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Cut off the breast meat. Run the knife along one side of the breastbone, easing the breast meat off. Repeat on the other side. You can cook the breasts whole or cut them in half crosswise.
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Separate the back from the carcass. Cut down either side of the backbone to remove it, reserving it for making stock.
Ask your butcher to cut up the turkey for you if you don’t want to do it yourself.
How Long to Cook Turkey Parts
Cooking times will vary based on the size and shape of the particular turkey parts. Use an instant read thermometer to check for doneness instead of relying on cook times alone. The safe minimum internal temperature for turkey is 165°F.
Here are general guidelines for how long to cook cut up turkey parts:
Turkey Breast
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1 to 2 hours at 325°F to 165°F
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Roast bone-in, skin-on breasts in a baking dish or pan. Tent with foil if browning too quickly.
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Cook tenderloins and boneless, skinless breasts for less time, around 40 to 60 minutes.
Turkey Legs
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1-1/2 to 2-1/2 hours at 325°F, until 170° to 175°F
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Roast on a rack in a roasting pan so the undersides don’t steam.
Turkey Wings
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1-1/2 to 2 hours at 350°F to 165°F
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Bake on a sheet pan. Cut between the joints before serving for easier eating.
Turkey Thighs
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75 to 90 minutes at 350°F to 175°F.
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Roast bone-in, skin-on thighs in a baking dish, sheet pan, or cast iron skillet.
Seasoning and Flavoring Turkey Parts
Turkey doesn’t have to be bland or boring. For delicious roasted turkey every time, try these easy flavoring techniques:
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Dry poultry seasoning – A classic blend of herbs like sage, rosemary, and thyme adds savory flavor. Rub it under the skin before roasting.
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Soaking brine – Soak turkey parts in a salty, seasoned brine before cooking to infuse flavor and keep the meat juicy.
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Aromatic vegetables – Stuff the turkey cavity with onions, carrots, celery, and herbs to impart flavor from the inside out.
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Fresh herbs – Stuff sprigs of rosemary, thyme, and sage under the skin or in the cavity. Chopped parsley or chives make a bright finishing garnish.
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Compound butter – Slather turkey with a flavored compound butter before and during roasting. Try compounds made with citrus, herbs, honey, or spices.
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Spice rubs – For more flavor, coat turkey with bold spice blends featuring flavors like garlic, chili powder, cumin, curry, or jerk seasoning before cooking.
Cooking Methods for Turkey Parts
There are several different ways to cook cut up turkey pieces beyond roasting in the oven. Consider these alternate cooking methods:
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Grill – Get crispy skin and smoky flavor grilling turkey legs, wings, thighs and boneless breasts over indirect heat. Use lower heat, around 325°F.
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Smoke – Slow smoke turkey legs or wings low and slow until fall-off-the-bone tender. 325°F is ideal.
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Poach – Gently poach boneless, skinless turkey breast in stock or water with aromatics for use in soups, sandwiches, wraps, and salads.
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Sous vide – Cook turkey breasts sous vide for super juicy, tender meat. Cook at 145°F for 2 to 5 hours depending on thickness.
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Braise – Braise turkey legs or thighs until tender in broth or wine with vegetables.
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Fry – For crispy, juicy fried turkey, try pan frying boneless breasts, legs, thighs, cutlets, or wings.
Splitting up a turkey makes the cooking process much less stressful. With different cook times and temperatures, you can easily roast juicy, flavorful white and dark meat. Next holiday, consider taking on just a few manageable turkey parts rather than one huge bird.
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Don’t count on a ton of pan drippings though…
One thing to be aware of when roasting a turkey in parts is that it doesn’t yield the same amount of pan drippings as roasting a whole bird. But never fear, I recommend making my Make-Ahead Turkey Gravy so that won’t be a concern.
You can even strain the fat off the drippings you do have and whisk them into the make ahead gravy for added flavor.
And don’t throw out the backbone and neck. Use them to make homemade turkey stock, so much easier than you think!
- Befriend your butcher!! Unless you like breaking down whole turkeys (and I know you’re out there), have them do it for you. It really simplifies the process and they have all the right tools for clean, even cuts.
- Be sure to reserve the backbone and neck for stock making.
- Don’t love all the flavors in the dry brine? Make it your own. You can even add smoked paprika for a little kick!
- 24 hours is optimal for brining the turkey and more is fine. Try not to do any less if possible.
- When the bird is roasting, baste often and liberally. Add more liquid as needed so the pan doesn’t dry out.
- A probe and an instant read thermometer are ideal for getting an accurate read of the meat.
- Resting is critical before carving to redistribute the juices. Be sure to wait at least 30 mins before slicing the bird.
Why roast a turkey in parts?
My 14 1/2 lb turkey roasted in about one hour and 35 mins. BAM. Talk about freeing up oven space! I was able to monitor the internal temperature of the white and dark meat and even pulled the wings a few mins before so they didn’t overcook.
I’ve long sang the praises of a dry brine and I’ll sing it from the rooftops for this preparation. I was able to coat all parts of the bird, over and under. The skin was crispy and browned, the meat extra flavorful and juicy!
But the real reason I’m a fan of roasting the turkey in parts is the sheer ease in carving and serving. I simply carve the breast and leave the wings, thighs, and drumsticks intact. You can slice the thighs too if you have a lot of people clamoring for dark meat, but in my house most grab for the white. The roast turkey was on the serving plate in minutes!
You’ll Never Go Back To Your Old Turkey Method After This
How long does it take to cook a turkey leg?
Continue roasting legs until an instant-read thermometer registers 170°F (77°C) when inserted into leg, about 30 minutes longer. (Depending on the pieces’ arrangement, the legs might finish at the same time as the breasts.) The turkey pieces will not be browned. Set aside at room temperature for at least 30 minutes and up to 2 hours.
How long do you cook a Turkey at 155 degrees?
Drizzle turkey with 2 tablespoons olive oil. Roast turkey pieces until an instant-read thermometer inserted into the thickest part, but not touching bone, registers 155°F in breast and 172ºF in thighs and drumsticks; about 1¼–1½ hours. Remove and transfer individual turkey pieces to a cutting board as they reach ideal internal temperature.
Can you cook a Turkey in parts?
A whole roast bird may be traditional, but roasting your Thanksgiving turkey in parts is the best way to achieve even, thorough cooking from breast to leg. Separating the breast meat from the leg meat before roasting your turkey allows you to cook both white and dark meat to the proper temperature.
How long does it take to cook a Turkey in the oven?
Drizzle the olive oil all over and rub the turkey pieces to thoroughly coat. Transfer to the oven and cook until browned, 25-30 minutes. Lower the heat to 400° and continue cooking until an instant-read thermometer inserted into the thickest point in each piece of meat registers 165°, about 20-30 minutes.