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.
Cooking a full-sized turkey can be daunting for many home cooks Not only is it a large bird to maneuver, but getting both the breast and leg meat fully cooked without drying anything out takes skill However, breaking down the turkey into smaller parts before roasting simplifies the process. By separating the legs, wings, and breast, you can season and cook each section properly. Follow these easy steps to learn how to break down a whole turkey into parts.
Why Break Down a Turkey?
Keeping the turkey whole looks beautiful when presented at the table, but it causes issues when roasting The breast cooks much faster than the legs since it sits higher up and gets direct heat This leads to dry, overcooked breast meat and underdone legs and thighs.
By breaking the turkey into parts, you can:
-Season each piece thoroughly since there are more exposed surfaces.
-Cook the legs and breast at different temperatures or times. No more dry breast or pink thighs!
-Get ultra crispy skin all over as the parts spread out in the pan.
-Roast in a smaller pan, saving oven space for sides.
-Cook faster! Parts take far less time than a 15 lb whole bird.
Overall, breaking down the turkey prior to roasting gives you way more control over doneness and flavor. Let’s go through the simple process step-by-step.
How to Break Down a Turkey for Roasting
This method works for any size turkey from 10 lb to 20+ lb. Make sure the turkey is fully thawed before starting.
Remove the Neck and Giblets
Reach into the large cavity at the back of the turkey and pull out the bag of giblets and the neck. Reserve for making stock or gravy.
Remove the Wings
Grab a wing with one hand and the body with the other. Pull the wing outward, extending the skin. The joint where the wing attaches will become visible.
Run a sharp knife between the wing joint and breast to detach the wing. Repeat on the other side.
Remove the Legs
Flip the turkey over so the back faces up. Locate the hip joints where the legs attach to the body.
Cut through the skin between each leg and the carcass. Pull the leg away from the body, slicing through the hip joint as it detaches. Repeat for the other leg.
Separate the Leg Pieces
Look for the line of fat between the thigh and drumstick on each leg. Cut through this line to separate the drumstick from the thigh.
Remove the Backbone (Optional)
For a flatter breast, remove the backbone that runs down the turkey cavity. Flip the breast skin-side down and slice along either side of the backbone. Fully detach and reserve for stock.
Roast and Carve as Usual
With the turkey broken down, rub the pieces with oil or butter, season with salt, pepper, and any other spices. Place on a rimmed baking sheet and roast at 350°F until fully cooked and deeply golden. Rest before slicing and serving.
The smaller turkey parts will roast much quicker than a whole bird – usually around 1 hour 40 minutes total time. Monitor temperature and adjust time as needed.
Helpful Tips for Breaking Down and Roasting Turkey
Follow these tips for best results when roasting your broken down turkey:
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Use sharp, sturdy shears and chef’s knife to easily cut through joints and bones.
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Let turkey parts sit uncovered in fridge overnight after breaking down to dry out skin. This aids browning.
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Arrange parts neatly on a rimmed baking sheet, leaving space between each.
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Brush skin with oil or butter and season generously with salt and pepper.
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Roast at high heat (425°F) for 15 minutes, then reduce to 350°F. This crisps the skin.
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Insert probe thermometer into thickest area of breast and legs to gauge doneness. Remove pieces individually when ready.
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Tent turkey parts with foil as they finish cooking and let rest 15-20 minutes before carving.
With a bit of extra hands-on time up front, you are rewarded with perfectly cooked turkey pieces with crispy browned skin in a fraction of the normal roasting time. Breaking down the turkey solves many headaches associated with cooking a full bird. Give it a try this holiday season for your best turkey yet!
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 break down a turkey before smoking?
How to break down turkey carcass?
Should you break down a turkey into parts?
Breaking down a turkey into individual parts is not only more affordable than buying the parts separately, but it’s a great method for roasting turkey. Roasting a whole turkey broken down into parts encourages even cooking and allows you to cook each piece to it’s ideal internal temperature.
How do you break down a Turkey at home?
You don’t need much to break down a turkey at home, but there are a few essentials: A very sharp knife. You can use a boning knife or a chefs knife—use whichever knife is sharpest in your kitchen. Paper towels are a must.
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.
How do you cut a turkey breast?
If you’re roasting the breast on the bone, as our recipe for roasted turkey in parts calls for, you have to cut the breastbone, with all its meat, from the back. Using a large, hefty chef’s knife or a cleaver, this is relatively easy to do. The hardest part is when you get to where the wings meet the body, since the bones are thicker there.