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]
Cooking a whole turkey can seem like an intimidating task. Not only does it take hours to roast properly, but there’s also 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!
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Breaking down a turkey into parts
Breaking a turkey down into five parts is a fantastic way to get perfectly cooked, juicy meat with much less hassle than roasting a whole bird. You can either cut the turkey yourself at home or, as I recommend, have the butcher do it for you.
Ask for it to be cut into these parts: breast, legs (which include both drumsticks and thighs), and wings. This setup gives you the best control over each piece, allowing them to cook evenly and more quickly than a whole bird.
When speaking with your butcher, show them the reference picture above. Ask them to keep the neck, backbone, wing tips, and giblets for you as well. This will be used for your gravy.
You can also ask for a few additional wings if you want to make a really rich stock for your gravy. These parts are invaluable for creating a flavorful base and ensure nothing goes to waste.
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.
Breaking Down a Whole Turkey
FAQ
Can you cut a raw turkey in half and cook it?
If you’ve cut your turkey in half, it will cook faster than a whole one. You won’t be able to use the onion or the apple either, so a little more basting is in order. You should be able to get the halves done in three or four hours. Again, test the thickest part of the thigh for doneness.
Can you split a turkey before cooking?
Thanksgiving turkey, split and roasted (cheater spatchcocking) This method, from the Kitchn, easily splits the front half of the bird from the back half, allowing the white meat to cook separately from the dark. Easier to accomplish than normal spatchcocking on a hulking, slippery turkey.
Can you slice turkey ahead of time?
Turkey can be roasted and carved ahead and reheats beautifully. No one will ever know you didn’t roast it right before serving!
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 to cut a turkey breast before cooking?
How to cut up turkey before cooking? 1. Start by placing the turkey breast-side up on a clean cutting board. 2. Use a sharp knife to cut alongside the breast bone, starting at the neck end and working your way down to the tail. 3. Remove the breast by cutting along the rib cage to release it from the rest of the bird. 4.
Should you break down a Turkey before roasting?
There are several advantages to breaking down a whole turkey prior to roasting: 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. Takes up less oven space: You can fit turkey parts into baking dishes, freeing up room for side dishes.
Should you wash a Turkey before cutting it up?
It is generally not recommended to wash a turkey before cutting it up, as this can spread bacteria. Instead, pat the turkey dry with paper towels before starting to cut it. 3. Can I brine the turkey before cutting it up? Yes, you can brine the turkey before cutting it up to add flavor and moisture to the meat.