How to Cut Up a Whole Raw Turkey for Faster, More Even Cooking

Preparing a whole turkey can be an intimidating task for many home cooks. From properly thawing to getting perfect doneness, there are several hurdles to overcome. One way to simplify the process is by cutting up the raw turkey prior to cooking. Sectioning the bird makes for faster, more even cooking.

Here is a step-by-step guide to cutting up a whole raw turkey safely and efficiently. With these tips you’ll get perfectly cooked turkey on the table faster.

Benefits of Cutting Up a Turkey

There are several advantages to dividing a whole turkey before popping it in the oven:

• Quick cooking – Smaller pieces will roast more rapidly than a whole bird. Sections cook in about half the time.

• Even doneness – Individual parts like breasts and drumsticks cook more evenly than one large turkey No dry breast or underdone thighs.

• Better use of oven space – Multiple pans take up less room than one bulky turkey. More space for side dishes.

• Easier to handle – Shorter cook time means less time for accidents. Less risk of burning or drying out.

• Simpler carving – With turkey already sectioned, carving is much easier. Just slice and serve.

Tools You’ll Need

Cutting up a raw turkey is surprisingly straightforward with just a few essential tools:

• Sharp chef’s knife – A quality 8 to 10-inch knife works best to cut through joints and bones.

• Kitchen shears – Sturdy shears easily snip through skin, cartilage, and bones.

• Cutting board – Choose a large, sturdy board that won’t slide around.

• Shallow pans – For holding sectioned turkey pieces before cooking.

• Bowl – To collect scraps for gravy or stock.

Step-By-Step Instructions

Follow these simple steps for perfectly cut turkey sections:

1. Remove the legs

• Pull leg away from body.
• Cut through skin between breast and leg.
• Bend back to pop leg joint from socket.
• Slice through to remove whole leg.
• Repeat on other side.

2. Separate drumsticks

• Place leg skin-side down on board.
• Cut through joint connecting drumstick and thigh.
• Repeat for other leg.

3. Remove the wings

• Grab a wing with one hand.
• Cut through the wing joint.
• Repeat on other side.

4. Cut out the backbone

• Lay turkey breast-side down.
• Use shears to cut along both sides of backbone.
• Remove and set aside backbone.

5. Halve the breast

• Flip turkey over.
• Cut down center to separate breasts.
• Cut through cartilage and bone.

6. Prepare pieces for cooking

• Place sections in shallow pans.
• Season or marinate as desired.
• Refrigerate until ready to cook.

Roasting Times for Sectioned Turkey

With your turkey now neatly divided into parts, it will roast much more quickly. Below are approximate cook times:

• Turkey breast – 1 to 1 1/2 hours at 350°F

• Turkey legs or thighs – 1 to 1 1/2 hours at 350°F

• Turkey wings – 45 mins to 1 hour at 350°F

• Turkey drumsticks – 45 mins to 1 hour at 350°F

Always use a meat thermometer to confirm poultry reaches 165°F. Tent turkey with foil and let rest 15 minutes before serving.

Handling Raw Turkey Safely

When working with raw poultry, be sure to follow proper food safety:

• Wash hands and surfaces before and after handling.

• Use separate cutting boards and knives for raw turkey.

• Store turkey in fridge 40°F or below.

• Cook to minimum internal temp of 165°F.

• Refrigerate leftovers within 2 hours.

Common Turkey Cutting Questions

Should I rinse the turkey before cutting?

The USDA recommends against rinsing, as it can spread bacteria. Just thoroughly cook to destroy germs.

Can I leave the turkey parts uncovered overnight?

Cover raw turkey loosely and refrigerate for optimal freshness. Uncovered may dry out the skin.

What’s better – a whole or cut-up turkey?

This comes down to personal preference. Cut-up speeds cook time. Whole looks beautiful for presentation.

What temperature do I cook turkey parts?

Cook all turkey pieces to a minimum internal temperature of 165°F. Use a meat thermometer for accuracy.

Can I freeze the cut-up turkey?

Absolutely. Sectioning makes it easy to freeze turkey parts separately. Thaw in fridge before cooking.

What are the best turkey parts for soup?

The backbone, wings, scraps, and leg bones make excellent additions to turkey soup stock.

Is it safe to stuff a cut-up turkey?

For safety, it’s best not to stuff previously sectioned turkey. Cook stuffing separately.

How should I store turkey pieces?

Keep raw turkey parts tightly covered in the refrigerator. Use within 1-2 days for maximum freshness.

Get Perfectly Cooked Turkey Faster

Prepping your Thanksgiving or holiday turkey by cutting it into parts before roasting delivers big rewards. You’ll get juicy, delicious turkey in record time without the usual hassles.

Following safe handling and these simple steps, you can serve up expertly cut, flavorful turkey with ease. Take the guesswork out of cooking turkey and wow your guests with your carving skills.