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!
Roasting a whole turkey is a Thanksgiving tradition for many families However, it can be time-consuming and result in uneven cooking So can you cut up your turkey before roasting? The short answer is yes! Here’s what you need to know about cutting up an uncooked turkey and the benefits of doing so.
Why Cut Up A Turkey Before Roasting?
There are a few good reasons to section your turkey prior to roasting
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It cooks faster – A whole turkey needs hours in the oven to fully cook and carryover cook. Cutting it into pieces allows the smaller cuts like the breast and thighs to roast more quickly and evenly
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More oven space – With a whole bird, oven space is monopolized. With pieces, you can roast veggies or bake side dishes at the same time.
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Easier to defrost – It’s quicker to thaw just a breast or legs than a 15 lb frozen bird. This helps if you’re short on fridge space or time.
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Easier carving – Removing bones ahead makes carved meat simple. No wrestling a whole bird while hot.
So if cooking time, oven space, defrosting, or carving ease are concerns, go for cutting up your raw turkey.
How To Cut Up A Raw Turkey
Cutting up a whole raw turkey is simpler than you may think. Here’s a step-by-step guide:
What You Need
- 1 whole raw turkey
- Sharp chef’s knife
- Kitchen shears
- Cutting board
- Bowl or pan
Directions
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Remove the wings – Pull a wing away from the body, wiggle to find the joint and slice through. Repeat on the other side.
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Cut off the legs – Pull a leg away, slice through the skin between the leg and breast until you hit bone. Bend back to pop out the hip joint and cut through it to remove the whole leg.
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Halve the legs – Lay legs skin-side down and cut through the knee joint to separate the drumstick from the thigh.
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Remove the backbone – Use shears to cut down both sides of the backbone and remove it. Save for stock.
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Split the breast – Flip over the breast, then cut through the cartilage separating the two sides. Snap through the wishbone.
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Season and roast – Place turkey pieces in dishes or pans. Season as desired and roast at 350°F until cooked through.
And that’s it! With a sharp knife, some shears, and 10 minutes, you’ll have your turkey broken down and ready to roast up fast and evenly.
Cooking Times For Cut Up Turkey
To ensure food safety and proper doneness, turkey parts should be cooked to the following minimum internal temperatures:
- Whole turkey breast: 165°F
- Turkey thighs: 165°F
- Drumsticks: 165°F
- Wings: 165°F
Approximate roasting times for pieces:
- Boneless turkey breast: 1-1.5 hours
- Bone-in breast: 1.5-2.5 hours
- Turkey thighs: 45-60 minutes
- Drumsticks: 60-90 minutes
- Wings: 45-60 minutes
Use an instant read thermometer to check temperature when roasting. Let rest at least 15 minutes before carving and serving.
Tips For Roasting Cut Up Turkey
Follow these tips for perfectly roasted turkey parts:
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Brine the meat – Soaking in a saltwater brine ensures juicy, seasoned meat.
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Use a rack – Elevate turkey on a rack over a sheet pan for air circulation.
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Roast at 350°F – This temp lets the exterior brown while the interior cooks through.
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Watch carefully – Turkey breast in particular can overcook quickly.
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Make pan gravy – Drippings from roasted pieces make delicious gravy.
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Rest before serving – Letting the meat rest allows juices to redistribute.
Get Creative With Leftovers
A benefit of cooked turkey parts? Easier leftovers! Here are some creative ways to use up those leftovers:
- Turkey salad sandwiches
- Turkey noodle soup
- Turkey tetrazzini
- Turkey pot pie
- Turkey enchiladas
- Turkey hash with eggs
- Turkey chili
- Turkey soup dumplings
- Turkey fried rice
- Turkey sliders
So go ahead and cut up that bird before roasting! Your turkey will cook more quickly and evenly, freeing up precious oven space and time on Thanksgiving day.
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!
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.
F*ck The Whole Bird, I Cook My Turkey Like This Now
FAQ
Can you split a turkey before cooking?
Can you cut a raw turkey in half and cook it?
Can you cut a Turkey before cooking?
Cutting up a turkey before cooking can be a daunting task, but it is actually quite simple. With the right tools and equipment, you can easily cut a turkey into pieces that are perfect for roasting, frying, or grilling. By following these steps, you can be sure that your turkey will be cooked to perfection.
Can I roast turkey parts instead of a whole bird?
Here’s how to solve this dilemma: roast turkey parts instead of a whole bird! When cut away from the bird, the legs and thighs cook more quickly while the whole breast, which is much larger, takes a bit longer to cook. Choose one herb mixture or rub and use that on all of the turkey parts.
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.
Can a broken turkey roast be sectioned at home?
A broken-down turkey roasts much faster than a whole one, cutting hours off your cooking time. While a butcher can sell you ready-to-roast pieces, it’s not hard to tackle sectioning an entire turkey at home. Follow our step-by-step guide to learn how to cut up a raw turkey in no time flat.