Deconstructing or cutting up a raw turkey into pieces is shown here, step by step. This is how to break down a whole turkey so you can cook each piece separately.
We shared our popular sheet pan turkey a few years ago but didn’t give a really detailed explanation of how we cut it up. We’re here with that information this year. Then you can cook pieces all together or each piece in different ways. A great way to change it up a bit for the holidays .(affiliate links present)
Cooking a whole turkey can be an intimidating task. Not only does it take hours to roast properly, but you also run the risk of ending up with undercooked meat. Many home cooks wonder if it’s better to section the turkey before popping it in the oven. So, can you cut up a turkey before cooking?
The short answer is yes. Cutting up an uncooked turkey into smaller pieces allows it to cook faster and more evenly There are some tradeoffs to consider, but ultimately sectioning your bird can make turkey day prep much easier
The Benefits of Cutting Up a Raw Turkey
There are several advantages to breaking down a whole turkey prior to roasting:
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Faster cooking time A broken down turkey cooks in about half the time as a whole bird Smaller pieces heat through quicker
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More even cooking With a whole turkey, the breast often dries out before the legs and thighs are done Cutting it into parts allows you to remove pieces as they finish
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Easier to work with: Trying to maneuver a 20-pound turkey in and out of the oven can be tricky. Individual portions are lighter and less unwieldy.
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Takes up less oven space: You can fit turkey parts into baking dishes, freeing up room for side dishes.
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Quicker defrosting: Defrosting a turkey breast thaws faster than a frozen whole bird. Helpful for last minute turkey purchases.
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Easy to freeze leftovers: Turkey parts pack up neatly for freezer storage. Thaw just what you need later.
How to Cut Up a Raw Turkey
If you decide to section your turkey, here are some tips for doing it properly:
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Use a sharp chef’s knife and kitchen shears for cutting. Work on a clean cutting board.
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Start by removing the legs and wings at the joints. Bend the limbs to find the sockets.
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Cut the legs into drumsticks and thighs by slicing through the hip joint.
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Remove the backbone with shears. Flip over and cut through the breast plate to halve.
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Refrigerate pieces and cook within 2 days. Season or brine as desired.
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Cook breasts and wings separately from legs and thighs. They require different cook times.
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Roast parts at 350°F until breasts reach 165°F and legs/thighs reach 175°F.
Check out this tutorial for step-by-step instructions and photos on how to cut up a raw turkey.
The Downsides of Sectioning a Turkey
While there are certainly benefits, cutting up a turkey does have some drawbacks to consider:
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You lose the presentation of a whole bird: Having a beautifully roasted full turkey as the centerpiece of your table is part of the tradition for many.
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It takes more effort: Sectioning an uncooked turkey adds an extra step to your prep and more pieces to keep track of.
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Possibility of drying out: Without the insulating effect of a whole bird, breasts can overcook if not monitored closely.
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Can’t stuff it: Cutting up a turkey eliminates the option of filling the cavity. You’ll need to bake your stuffing separately.
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Less broth for gravy: A whole carcass makes more flavorful broth. With parts, you’ll have less drippings. Supplement with chicken or turkey stock.
Tips for Cooking a Cut-Up Turkey
If you opt to break down your turkey, keep these pointers in mind:
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Cook white and dark meat separately. The breast cooks faster than legs and thighs. Separating them allows even doneness.
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Use a meat thermometer. This helps prevent overcooking the delicate breast meat. Remove parts when internal temperature hits 165°F.
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Baste periodically. Brushing with melted butter or turkey drippings prevents the meat from drying out. Tent with foil if browning too quickly.
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Make gravy from drippings. Pour broth from roasted turkey parts into a saucepan. Whisk together with flour and seasonings to make gravy.
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Let rest before carving. As with a whole turkey, let the pieces sit for 15-20 minutes after roasting to allow juices to reabsorb.
Should You Cut Up Your Turkey?
Whether or not you section your turkey comes down to your cooking comfort level. If the idea of maneuvering a 20-pound bird seems daunting, cutting it into parts can make the process much more manageable. You’ll get even cooking in less time.
However, if you don’t mind longer roasting and want the presentation of a whole turkey, leave your bird intact. Make sure to monitor the temperature closely and tent with foil if the breast browns too quickly.
Whichever method you choose, follow proper food safety guidelines. Never leave a thawed turkey at room temperature for more than 2 hours. Refrigerate promptly and reheat all leftovers to 165°F.
With some preparation and technique, you can get perfect results whether your turkey is whole or in parts. Here’s to a happy and hassle-free turkey day!
How to Cut a Raw Turkey
You can either cut them off with the bone-in (easiest) or later remove the rib meat to cook boneless turkey breasts. You will want your heavy duty kitchen scissors to separate the carcass from the white meat above it.
- Pull on the top and bottom like you see here above. Most of the bones will break off and then you can cut away the rest.
- What you will have remaining is what you see here on the bottom photo.
- There is a breastbone in between the two, slice your knife on both sides one at a time to release the protein from that bone.
- If you want boneless breast meat then continue cutting the breast meat off with your sharp knife. Slice all the way around so all you have is the flesh and skin.
I would leave the skin on all of your pieces because it lends more flavor no matter how you cook them.
Cutting up a Raw Turkey
Why would you even do this you might ask? Well, for one if you cook it cut into pieces it takes closer to 1 hour vs. 3-5. That’s big for us. Another is that you might only have a few people in your home and you want to cook breasts one day and the extremities the other. It’s always better fresh right out of the oven, air fryer or cooking a Instant Pot turkey.
We will share all different methods below as we talk about all parts of a turkey. But first we need to take it all apart. Let’s talk about the items you’re going to want to have on hand to get started;
How to Cut Up a Whole Turkey (Easily)
FAQ
Should I cut up my turkey before cooking?
Can you split a turkey before cooking?
Can you cut a raw turkey in half and cook it?
Can you cut up a Turkey before cooking?
The good news is that you can indeed cut up a turkey before cooking it. However, there are a few things you need to keep in mind in order to ensure that the turkey cooks evenly and safely. In this article, we’ll discuss the pros and cons of cutting up a turkey before cooking, as well as provide step-by-step instructions on how to do it properly.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Is it better to cook a Turkey whole or cut up?
Cutting up a turkey can be more time-consuming than cooking it whole. This is because you have to carefully remove the meat from the bones and cut it into smaller pieces. If you are short on time, it may be better to cook the turkey whole. * Increased risk of drying out the meat. When a turkey is cut into smaller pieces, it
How do you cut up a Turkey?
Cutting up a turkey can be a daunting task, but it is not as difficult as it seems. With a few simple steps, you can easily cut up a turkey and have it ready to cook in no time. Step 1: Remove the giblets. The giblets are the internal organs of the turkey, including the heart, liver, and gizzard. To remove the giblets, first locate the neck cavity.