This roast turkey in parts is a genius way to cook a whole turkey in less than 2 hours. This tried and tested method is a simple and foolproof way to quickly get Thanksgiving on the table for a crowd.
This method requires far less attention than traditional whole-turkey roasting! Cooking the big bird in parts also frees up the oven sooner, allowing you to start simmering stock and preparing those Thanksgiving side dishes.
I have so many fantastic Thanksgiving recipes youll want to try. I really do love a classic roast turkey, and still make it regularly. But, roasting a turkey in parts is seriously simple, I find myself doing this more often!
Its also great for leftovers and I make my familys favorite Turkey Pot Pie, and Turkey Poutine that gets devoured every time![feast_advanced_jump_to]
Roasting a whole turkey is a cherished tradition for many families on holidays like Thanksgiving and Christmas However, working with a large, awkward bird can be intimidating for home cooks If you’ve ever struggled to properly roast a whole turkey, you may wonder if it’s okay to simply cut up the raw bird before putting it in the oven.
The short answer is yes – you can absolutely section your turkey prior to roasting. In fact there are some great benefits to breaking down a raw turkey into smaller pieces before cooking.
The Benefits of Cutting Up a Raw Turkey
Cutting up an uncooked whole turkey into parts offers several advantages:
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Faster cooking time: A broken down turkey cooks much more quickly than a whole intact bird. Smaller pieces will roast evenly in a fraction of the time needed for a whole turkey. You can shave hours off the roasting time.
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More even cooking: With a whole turkey, the breast often dries out before the thighs and legs are fully cooked. Separating the pieces allows you to remove white and dark meat at different stages of doneness.
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Easier to work with: Trying to get a 20-pound turkey in and out of the oven whole can be unwieldy. Individual portions are lighter and easier to maneuver.
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Takes up less oven space: You can arrange turkey parts in baking dishes, freeing up oven real estate for side dishes.
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Easier defrosting: It’s quicker and simpler to defrost turkey breasts and legs than thawing a frozen whole bird.
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Better leftovers: Turkey parts make handy leftovers that are easy to freeze, thaw, and reheat later.
How to Cut Up a Raw Turkey
If you want to break down your holiday bird, follow these basic steps:
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Gather your supplies: sharp chef’s knife, kitchen shears, cutting board, bowl or pan for pieces.
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Remove the legs by slicing through the hip joints. Separate drumsticks from thighs.
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Clip off the wings at the joints using your knife or shears.
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Use shears to cut along both sides of the backbone and remove it.
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Flip over the breast and split it in half by cutting through the cartilage between lobes.
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Refrigerate the turkey parts and cook within 2 days. Season or brine as desired.
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Roast the white and dark meat pieces separately at 350°F until finished based on temperature.
Refer to this guide for step-by-step instructions and photos on sectioning a whole raw turkey.
Tips for Cooking Cut-Up Turkey Parts
If you decide to break down your holiday bird, keep these pointers in mind:
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Cook white and dark meat pieces separately, as breast cooks faster. Remove each at proper temperature.
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Monitor carefully with a meat thermometer to avoid overcooking. Breasts are easy to dry out.
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Baste periodically with melted butter or pan drippings to ensure moistness.
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Let turkey parts rest before carving to allow juices to redistribute.
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Make gravy from the baked turkey’s drippings. Supplement with extra stock if needed.
The Potential Downsides of a Cut-Up Turkey
While sectioning a turkey before roasting has some advantages, there are a few drawbacks to consider as well:
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You lose the dramatic presentation of a whole roasted bird on your holiday table.
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It takes more hands-on prep time upfront to properly cut up the raw turkey.
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No ability to stuff a turkey when broken down into parts. Bake stuffing separately.
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Potentially less pan drippings for making gravy. Supplement with extra broth.
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Possibility of dried out turkey if breasts overcook without the protection of a whole bird.
Should You Section Your Turkey?
Whether to cut up your raw turkey or not comes down to your comfort level in the kitchen. If managing a large whole bird seems daunting, breaking it down makes the roasting process much more approachable. You’ll get tender, juicy results with less headache.
However, if presentation is important or you like to stuff your turkey, leaving it whole may be best. Just take care to monitor temperature and prevent the delicate breast meat from drying out.
Whichever preparation method you choose, proper food safety is essential. Cook turkey to an internal temperature of 165°F and refrigerate all leftovers promptly. With some common sense precautions, you can enjoy perfectly cooked, flavorful turkey prepared either whole or in parts.
Frequently Asked Questions
How long does it take to roast a cut-up turkey?
Plan on about 1 hour of roasting time for turkey pieces at 350°F. Breasts and wings may finish slightly sooner than legs and thighs. Be sure to use a meat thermometer to check for doneness.
Can you cook a turkey after cutting it up raw?
Yes, you can safely cook a turkey that has been sectioned into parts while still raw. Just be sure to cook it soon, within 1-2 days, and refrigerate the pieces properly until ready to roast.
What’s the best way to cook a cut-up turkey?
Roasted in the oven is most common, but you can also sauté turkey parts, cook them in a slow cooker, grill them, or use an air fryer. Monitor temperature closely to prevent drying out.
How should I store cut up raw turkey?
Place turkey pieces in a sealable container or re-wrap in original packaging. Refrigerate for up to 2 days before cooking. For longer storage, freeze turkey parts for later use.
Can you only cook a turkey whole?
No, while roasting a whole intact turkey is traditional, there’s no rule that you can’t break it down into parts before cooking. Cutting up a turkey makes it easier to roast evenly.
Preparing a holiday turkey dinner doesn’t have to be an intimidating chore. For cooks who struggle with roasting a large whole bird, cutting it into pieces before cooking makes the process much more manageable. With reduced cook times and foolproof results, sectioning your turkey can take one task off your to-do list, letting you focus on the fun of gathering with family and friends.
Why you’ll love this recipe
Youll never go back to cooking a whole bird once you try cooking turkey in parts! Breaking the bird into its primal cuts allows each piece to cook more evenly and in half the time, giving you perfectly cooked, golden brown, and delicious meat every time.
I developed this cooking method for my cookbook Delicious Gatherings, and its fast become the way I most like to cook an entire bird at Thanksgiving. Theres not a lot of fuss, it cooks quickly and evenly, and the oven is free sooner for recipes like soft and fluffy dinner rolls, and sweet potatoes with meringue topping.
You can also be assured of perfectly golden turkey skin, and pieces of turkey that carve beautifully for a gorgeous presentation.
A 12- to 14-pound turkey is too large to spatchcock and roast, so cutting it into smaller pieces and arranging them on a baking sheet makes roasting much easier. This method allows you to remove each piece as it reaches perfect doneness, ensuring nothing is overcooked or underdone.
You can still use the backbone, neck and giblets to make stock and gravy if youd like.
How to cook turkey in pieces
Youll never go back to cooking a whole bird after making this recipe. Cooking in parts allows the meat to cook more evenly–in half the time! Heres how to do it:
- Heat oven to 425ºF. Prepare a baking sheet or large roasting pan with a metal rack that fits inside.
- Arrange aromatics under rack and pat turkey try. Prepare basting liquid and set aside.
- Mix together spice rub and rub mixture all over turkey, on the skin side and underside.
- Arrange the pieces on the rack and add herbs and place pan in the oven.
- Pour stock into pan and roast turkey about 30 minutes.
- Reduce the oven heat and baste turkey, then roast for another 50 to 70 minutes. Baste occasionally.
- Check temperature of the pieces and remove each piece as the internal temperature reaches 160ºF to 165ºF.
- Make gravy from drippings and extra stock as needed.
If your turkey is larger than 14 pounds, you will want to use two sheet pans, and I recommend double ovens. This method is best with a 12-to-14-pound turkey.
The safest way to thaw a whole frozen turkey is in the refrigerator. Allow 24 hours for every 4 to 5 pounds, meaning a 12-pound bird will need about 3 days. Place it on a tray to catch any juices and keep it in the coldest part of the fridge.
If youre short on time, use a cold water bath. Submerge the wrapped turkey in cold water, changing it every 30 minutes. This method thaws at about 30 minutes per pound, so a 12-pound turkey takes roughly 6 hours. Be sure to cook it immediately after thawing with this method.
I often use a mixture of the two methods, letting the bird thaw in the fridge for about two days, then putting it in a water bath until it is thawed enough for me to cut it into parts.
