Turkey cuts such as wings, legs, and breasts can be purchased at most food stores already cut and packaged. It can be more economical to purchase a whole turkey and cut it up at home. A utility grade turkey is a good option when selecting a turkey to cut up, ensure that you select one that is not pre-stuffed or has a pop-up timer built in.
The turkey should be well chilled or even not quite fully thawed, which will allow it to be cut up more easily because the tissue will still be somewhat stiff. A very sharp knife, preferably a 6” (15 cm) boning knife, is essential and heavy-duty kitchen shears are helpful to ensure proper results. These tools should be very carefully handled and used cautiously to avoid injury.
Before you begin, remove the plastic leg clamp if there is one. Remove the giblets and neck, which are usually found in the body cavity, in a little package. Use these along with other discarded parts (see below) to boil for soups and stock if desired.
When it comes to cooking the star of your Thanksgiving or Christmas feast, few things impress quite like a perfectly roasted whole turkey However, dealing with a large, cumbersome bird can be daunting for home cooks Parts of the turkey may cook unevenly, the cavity may not fully thaw in time, and it just takes a long time in the oven for a 15-20 lb turkey to fully roast.
Breaking down the raw turkey into smaller pieces before cooking solves these issues, speeds up cooking, and can lead to more evenly cooked, flavorful meat. With a few easy steps and a sharp knife, you can break down a turkey into parts in under 10 minutes. Let’s get cutting!
Why Break Down a Turkey?
Separating a whole raw turkey into pieces like breast. thighs drumsticks and wings offers several advantages
- Faster cooking time – Smaller cuts cook quicker
- More even cooking – No underdone cavity or overcooked outer areas
- Better seasoning – Spices and herbs penetrate better
- Easier to maneuver – Parts fit in roasting pans or baking sheets
- Defrosts faster – Individual pieces thaw quicker than a whole bird
While a beautifully bronzed whole turkey makes a dramatic table centerpiece, the trade-off for convenience and cook-ability is well worth it.
Tools You’ll Need
- Sharp chef’s knife or boning knife
- Kitchen shears
- Cutting board
- Baking sheet or roasting pan
- Small bowl for giblets
Make sure your knives are sharp. The process is much easier and safer with well-honed blades that glide through the joints cleanly.
Step-By-Step Turkey Breakdown
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Remove the giblets and neck. Reach inside the turkey cavity and pull out the bag of giblets and the neck. Set aside in a small bowl to use for stock or gravy.
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Take off the wings. Pull one wing away from the body. Cut through the skin between the wing and breast meat until you hit joint. Bend the wing back to pop the joint out of socket. Slice through the joint to remove the whole wing. Repeat on the other side.
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Cut off the legs. Pull one leg away from the body. Cut through the skin between the thigh and breast until you hit the thigh bone. Bend leg back to pop the hip joint. Cut through the joint to remove the whole leg. Repeat on the other side.
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Separate the thighs and drumsticks. Flip the legs skin-side down. Using a knife, cut through the joint connecting the drumstick to the thigh.
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Remove the backbone. Use kitchen shears to cut down either side of backbone. Lift it out in one piece. Reserve for stock.
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Split the breast in half. Place breast skin-side down. Run knife down center to slice breast in half completely.
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Season and cook. Place all turkey parts in a roasting pan or baking sheet. Season as desired. Roast at 400°F until 165°F internal temperature.
With a few easy cuts, you can break down a whole turkey into manageable parts for quicker, more foolproof cooking. Enjoy your perfect holiday bird!
Handy Turkey Breakdown Tips
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Use very sharp, thin knives to easily slice through joints
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Cut slowly and carefully to avoid accidents
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Save wings, backbone, giblets, and neck for homemade stock
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Roast wings and drumsticks separately from breast and thighs
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Brine or rub seasoning under skin as well as over it
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Start thigh and leg meat bone-side down for crisping
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Tent breast meat with foil if browning too fast
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Let rest 15 minutes before slicing for juicy meat
Get Creative with Seasonings
A cut-up turkey offers more surface area to really pack in flavors. Skip the traditional sage and rosemary and try bolder rubs and spice blends:
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Italian – oregano, basil, fennel, garlic
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Tex-Mex – chili powder, cumin, lime, cilantro
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Indian – curry powder, cumin, coriander, ginger
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Thai – lemongrass, lime leaves, chilies, garlic
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Moroccan – cumin, cinnamon, paprika, cayenne
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Japanese – ginger, sesame oil, soy sauce, garlic
Let your imagination run wild! Breaking down the turkey makes it easy to infuse global flavors into every bite.
Ditching the traditional whole bird for cut-up turkey parts revolutionizes your holiday cooking. Faster roasting, more even doneness, and bolder flavors are only a few cuts away. This year, take turkey to new culinary heights by breaking it down before roasting. Your guests will be grateful.
Step Two: Cutting the Legs
Next, take the leg off, by first breaking through the skin with your knife to reveal the joint. Pull the leg away from the body, pulling hard enough so that the socket pops out, and cut right between the joint to release the leg. Repeat on other side.
Now that you have removed the leg quarter, you can split the thigh from the drumstick, if desired. Feel along to find the joint (this will improve with practice), get the knife into the middle of the joint and cut through (this is a softer joint so the knife will have no trouble).
Step One: Cutting the Wings from the Body
Lay the turkey on its back. Pull wing away from the body and pierce the skin with your knife. Keep pulling and cut through the joint while continuing to pull to release the wing from the body. Repeat on other side.If desired, the wing can be cut into 3 sections: the drummette which is the upper portion (cut through the elbow joint); the middle section and the wing tip (these can be separated at their joint or used as one piece). If the wing tip is removed, it doesn’t provide much meat but can be used for soup or stock.
Breaking Down a Whole Turkey
FAQ
How do you cut a turkey before baking?
How do you break down a turkey carcass?
How do you break a turkey into parts?
Learn how to break down a whole turkey into parts. You’ll end up with two breasts, two drumsticks, two thighs and two wings. Remove neck and giblets from turkey cavity; reserve for stock. Pat turkey dry with paper towels. Remove wings by flexing wing forward and running knife between the wing joint and breast.
How do you cut a Turkey in half?
Using your knife, make a cut down the center of the turkey, starting at the neck and extending all the way to the tail. Once you have cut the turkey in half, turn each half over so that the skin is facing up. Then, cut each half into two pieces by cutting along the backbone. You should now have four pieces of turkey: two breasts and two legs.
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.
Should you roast a broken-down Turkey in parts?
Roasting a broken-down turkey in parts has distinct benefits over roasting a whole bird. When I say “in parts,” I mean breaking it down into legs, wings, and a bone-in breast, and roasting these on a large rimmed baking sheet.