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.
Cutting up a raw turkey into smaller pieces before cooking is a great technique for speeding up roast times and cooking the bird more evenly. With just a few simple cuts, you can break down a whole turkey into wings, breasts, legs and thighs in minutes.
In this comprehensive guide, we’ll walk through the entire process of dismantling a raw turkey into parts. We’ll cover the benefits, required tools, step-by-step instructions with photos, frequently asked questions, and expert tips for easy turkey cutting success.
Benefits of Cutting Up a Raw Turkey
There are several key advantages to sectioning a raw turkey prior to roasting or cooking
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Cooks Faster – Smaller turkey pieces like breasts and thighs cook much more quickly than roasting a whole bird Pieces may only take 45-60 minutes to reach perfect doneness
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Cooks More Evenly – Thick and thin sections of a whole turkey often finish cooking at different times. Cutting it into parts allows you to cook white and dark meat to ideal doneness.
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More Oven Space – Multiple smaller baking dishes give you room to roast side dishes alongside the turkey pieces.
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Easier to Thaw – Defrosting just the breast or legs is quicker than thawing a large frozen whole turkey.
Supplies Needed
You only need a few basic kitchen tools to successfully cut up a raw turkey:
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Sharp Chef’s Knife – A quality knife makes slicing through joints and bones much easier.
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Kitchen Shears – Handy for cutting apart bones or severing the backbone.
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Cutting Board – Look for a large, dry and stable board that can hold a whole bird.
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Rimmed Baking Sheet – Catches drippings and keeps pieces contained while working.
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Bowl – Collect scraps or place cut turkey parts for seasoning.
Step-by-Step Photo Instructions
Follow these simple steps for cutting a whole raw turkey into 6 manageable pieces:
1. Remove the Wings
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Pull one wing away from the body. Cut through the skin where it attaches.
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Bend the wing back to pop the joint out of the socket.
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Finish separating the wing with your knife.
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Repeat on the other side to remove the second wing.
2. Remove the Legs
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Pull one leg away from the body. Cut between the thigh and breast.
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Cut down to expose the thigh joint then twist to pop it out.
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Finish cutting to fully detach the leg.
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Repeat on the other leg.
3. Separate the Drumsticks
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Place each leg skin-side down on your cutting board.
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Cut through the joint connecting the thigh and drumstick.
4. Halve the Breast
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Place the breast skin-down and cut along the breastbone to split in half.
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Use pressure to snap through the wishbone and divide the breast.
5. Remove the Backbone
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Use shears to cut down both sides of the backbone.
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Remove and discard the backbone.
6. Cleanup and Store Pieces
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Collect all pieces in a baking dish, bowl or directly season and prep for cooking.
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The turkey can also be frozen at this point for future meals.
And that’s all there is to it! With a few simple cuts you’ll have 6 manageable turkey portions ready for any recipe.
Cooking Times for Cut-Up Turkey
To give you an idea of the faster cook times, here’s a glance at approximate oven roasting durations for cut-up turkey pieces:
- Wings: 45-60 minutes
- Thighs: 60-75 minutes
- Legs: 60-75 minutes
- Breasts: 45-60 minutes
A whole turkey can take 2-3 hours or longer by comparison.
Frequently Asked Questions
Should you rinse a whole turkey after cutting?
According to the USDA, you should never rinse or wash raw turkey. It’s ineffective at removing bacteria and can lead to dangerous cross-contamination. Always cook turkey to 165°F minimum internal temperature.
Can you leave raw turkey uncovered in the fridge?
It’s OK to leave raw turkey pieces uncovered overnight, but best to thaw in original packaging. Uncovered turkey may dry out the skin, making it crisper when cooked.
Is it better to cook a whole turkey or in parts?
Cooking a turkey in parts vs whole comes down to preference. Many like the presentation of a whole bird, or stuffing it before roasting. But for faster cook times, cutting it up works just as well!
Expert Tips for Easy Turkey Cutting
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Use very sharp knives for easiest slicing through joints.
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Have kitchen shears handy for cutting around bones.
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Cut on a large sturdy cutting board that can hold a whole turkey.
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Place a rimmed baking sheet underneath to catch drippings.
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Keep a bowl nearby for scraps or to place pieces in.
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Drain excess blood after cutting to prevent slipping.
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Pat turkey dry so seasonings stick.
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Cook different pieces separately to desired doneness.
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Use turkey cooking time chart as a guide.
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Allow turkey portions to rest before serving.
Get Creative with Your Turkey Pieces
Once you’ve broken down your bird into more manageable portions, the possibilities are endless for how to cook them!
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Roast turkey wings, legs or thighs alone or mix them up on a sheet pan dinner.
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Bake, grill or skillet cook turkey breast cutlets for sandwiches, salads and more.
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Make turkey leg confit, smoked turkey thighs, breaded cutlets, pot pies and casseroles.
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Use tenderloins for stir fries or quick weeknight meals.
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Slow cook legs and thighs for pulled turkey.
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Fry or grill drumsticks for GAME day appetizers.
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Craft impressive Thanksgiving platters by presenting different seasoned and cooked pieces.
So don’t be intimidated to cut up that raw turkey yourself! In no time, you’ll get perfectly cooked turkey on the table faster than roasting a whole bird.
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.
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).