Cooking a split turkey can seem intimidating but it doesn’t have to be. With the right techniques timing, and preparation, you can enjoy this elegant roast for any special occasion. In this comprehensive guide, we’ll walk through everything you need to know to master cooking split turkeys, from thawing and seasoning to roasting and carving. Follow these tips for impressive and easy turkey meals that will wow your family and guests.
What is a Split Turkey?
A split turkey is a whole turkey that has been cut in half lengthwise This splits the breastbone, leaving you with two halves Splitting the turkey allows it to cook faster and more evenly since there is greater exposure. It also makes for easier seasoning and carving. The two turkey halves are ideal for roasting and can feed smaller gatherings of 4-12 people depending on the size.
Benefits of Cooking a Split Turkey
There are many advantages to preparing a split turkey rather than a full bird:
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Smaller size – Perfect for feeding fewer guests, around 4-12 people. Takes up less oven space.
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Shorter cook time – A 10-15 lb split turkey roasts in 2-3 hours versus 4+ for a whole bird.
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Cooks evenly – With the breast and thigh exposed, both white and dark meat cook thoroughly.
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Easier to prepare – No tricky trussing needed. Simple to season and roast.
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Easy to carve – Split turkey halves are ready for easy carving.
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Moist and flavorful – The bone helps keep meat juicy and adds extra flavor.
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Less leftovers – You get just enough without lots of leftovers.
Estimated Roasting Times
Cook times will vary based on the size of your split turkey. Use these roasting guidelines as a starting point:
- 5-8 lbs: 1 1⁄2 – 2 hours
- 8-12 lbs: 2-3 hours
- 12-15 lbs: 3-3 1⁄2 hours
- 15-18 lbs: 3 1⁄2 – 4 hours
Check the thickest part of the breast and thigh for doneness. Use an instant-read thermometer to ensure the turkey reaches 165°F before removing from the oven.
Ingredients Needed
- Split turkey (10-15 lbs for 4-8 people)
- Olive oil or melted butter
- Kosher salt and black pepper
- Fresh herbs (rosemary, thyme, sage)
- Aromatics (onion, celery, carrots)
- Stock or wine for roasting
Step-by-Step Guide
Follow these simple steps for roasting split turkey to perfection:
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Thaw – Thaw frozen turkey 1-2 days in the refrigerator before roasting. Rinse turkey and pat dry.
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Prep – Place turkey skin-side up on a cutting board. Use kitchen shears to cut along both sides of the backbone to split. Remove excess fat and neck.
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Season – Loosen the skin from the breast and rub olive oil underneath. Generously season all over with salt, pepper and herbs.
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Truss – Use butcher’s twine to truss the legs closed. Tuck wing tips under.
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Roast – Place halves skin-side up on a rack in a roasting pan. Surround with aromatics and roast at 350°F, basting occasionally.
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Rest – Let turkey rest 15-20 minutes before carving for juicy meat.
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Carve and Serve – Carve parallel to the bone. Serve with pan juices for maximum flavor.
Turkey Roasting Tips
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Dry brine the turkey in the fridge 1-2 days for extra moist meat.
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Rub butter or oil under the skin along with seasonings to boost flavor.
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Use a meat thermometer for perfectly cooked turkey every time. Don’t rely on color alone.
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Baste periodically with pan drippings, stock or melted butter for crispy, golden skin.
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Tent with foil if skin browns too quickly or starts drying out.
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Carve across the grain of the meat for tender, juicy slices.
FAQs
What if my turkey is still pink?
As long as it reaches 165°F, it is safe to eat. The pink hue can be due to myoglobin in the meat. Always rely on a meat thermometer over visual cues.
Should I stuff my split turkey?
Stuffing split turkey is not recommended, as the stuffing may not cook through properly. Cook it separately to enjoy the flavor without the risk.
How long does cooked turkey last?
Leftover cooked turkey will last 3-4 days refrigerated. Slice and freeze leftovers for 2-3 months. Reheat fully to 165°F.
What’s the best way to reheat turkey?
To retain moisture and flavor, reheat sliced turkey gently in broth, gravy or turkey stock on the stovetop or roast in a 350°F oven.
Can I roast a frozen split turkey?
Always thaw turkey completely before roasting. Calculate 1 day of fridge thawing per 5 lbs of turkey.
Enjoy Delicious Holiday Turkey
With these handy tips and roasting time charts, you can easily roast flavorful, juicy split turkeys for your holiday meals. Customize your turkey by brining, seasoning, or stuffing under the skin. Monitor temperature and roast low and slow for ideal doneness. In no time, you’ll be an expert at carving and serving perfect turkey to impress your guests.
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A much better way to roast Thanksgiving turkey. White and dark meat came out juicy and correctly cooked at the same time (90 mins at 425-450). Dry brined for 2 days after butterflying. Put apple, onion, sage, thyme & parsley under and smeared compound butter under skin and over legs. Spatchcocked turkeys are wider than whole ones (duh…). Our 18 pounder measured 18″ by 14″ — bigger than most roasting pans. Cut panels from foil pans to build out the sides — worked fine!
You can put your dressing in a roasting pan — place split bird on rack and rest on roasting pan — turkey drippings go into the dressing – YUM! Remove turkey and rack to rest while top of dressing crisps up a bit — everything done, oven space saver and dressing has that stuffing taste from turkey drippings —
Yes, I have been using this recipe for years and I love it. The largest I have ever done was a 22 lb turkey 2 years ago. Use a meat thermometer and allow for extra time and you will be fine.
12 lb fresh turkey from the grocery store. 80 minutes to 165 degrees white meat and 185 dark. Plenty of pan juices for gravy. Best turkey I’ve ever cooked.
Vegan mayo is excellent!
This is a wonderful technique that delivers golden, perfectly cooked turkey in record time. I tried it first with a small bird and everyone loved it. The second bird, a 14-pounder, was too big for the pan and had to be cut up. Be warned: Stick to birds 12 pounds or under.Private notes are only visible to you.
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