Roasting a whole turkey can be challenging. It’s hard to get the white and dark meat to cook evenly without drying out the breast. But roasting turkey parts instead of a whole bird solves this problem! I’ve found that separating the legs, thighs, wings, and breast allows each part to cook perfectly.
In this article I’ll explain why roasting turkey parts is better and share my foolproof technique for juicy flavorful results every time.
Why Roast Turkey Parts Instead of a Whole Bird?
Cooking a whole turkey is tricky because the breast and leg/thigh meat have very different cooking times. The breast meat is leaner and more exposed to the oven heat, so it dries out quickly. The dark meat is well insulated by the bones and stays moist.
By separating the parts you can
- Cook the white and dark meat properly without over or undercooking.
- Fit more “turkeys” in the oven by layering parts.
- Season each piece individually.
- Roast parts on a sheet pan for even cooking.
You’ll get moist, tender meat throughout with crispy skin and delicious pan juices for gravy.
Turkey Roasting Time Chart by Part
To time everything perfectly, here are approximate roasting times for turkey parts at 350°F:
- Boneless turkey breast (3 lbs): 1 1⁄2 hours
- Bone-in turkey breast (5 lbs): 2 hours
- Turkey drumsticks: 1 1⁄2 hours
- Turkey thighs: 1 1⁄4 hours
- Turkey wings: 1 hour
- Turkey giblets: 45 minutes
Bone-in parts will take a little longer than boneless. For safety, always use a meat thermometer to confirm doneness.
Tips for Roasting Juicy, Flavorful Turkey Parts
Follow these simple tips for roasted turkey parts with crispy skin and juicy meat:
1. Brine the Meat
Soaking the turkey pieces in a saltwater brine before roasting infuses flavor and moisture. Make a basic brine with 1⁄2 cup salt and 1⁄2 cup sugar per quart of water. Brine the parts for 2-4 hours in the fridge. Rinse and pat dry before seasoning.
2. Season Generously
Season the turkey under and on top of the skin. Herbs, spices, citrus, garlic, butter – get creative! Some classic flavor combos are rosemary-sage-lemon or Cajun seasoning with cayenne and paprika.
3. Roast on a Wire Rack
Place turkey parts on a wire rack over a sheet pan to allow air circulation for even cooking and crispy skin.
4. Brown the Skin
Start by roasting at 425°F for 30 minutes to brown the skin. Then reduce heat to 350°F until cooked through.
5. Let It Rest
Let the turkey rest for at least 15 minutes before carving for juicy results. The temp will rise 5-10 degrees as it rests.
6. Make Pan Gravy
Drizzle a bit of turkey fat from the sheet pan into your gravy for maximum flavor.
How to Carve Turkey Parts
Follow these simple steps to neatly carve your perfectly roasted turkey parts:
For bone-in breast:
- Slice down along one side of the breastbone.
- Remove breast meat in whole slices.
- Cut crosswise into thinner slices.
For boneless breast:
- Slice against the grain into medallions.
For legs and thighs:
- Cut through the joint to separate drumstick from thigh.
- Make a slit along the bone.
- Pull meat away from bone in one piece.
- Slice across the grain.
For wings:
- Pull or cut through the joints.
- Slice between bones for nibbles.
Roast Turkey Parts Recipes
Here are some delicious recipe ideas to inspire your next turkey parts meal:
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Citrus Herb Turkey Breast – brined bone-in breast roasted with oranges, rosemary, and thyme.
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Jerk Turkey Legs – drumsticks marinated in a spicy jerk rub before roasting.
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Crispy Buffalo Turkey Wings – roast wings plain then toss in Buffalo sauce and bake until crispy.
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Thanksgiving Turkey Thighs – boneless thighs roasted with sage butter and served with gravy.
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BBQ Turkey Breast – boneless breast coated in your favorite bbq rub and sauce.
Get Perfectly Cooked Turkey Every Time
Forget wrestling with a whole bird this year. Roasting turkey parts is so much easier and guarantees moist, flavorful meat from the first bite to the last.
Follow my tips on brining, seasoning, roasting, and carving turkey parts for the best, juiciest results. Get creative with global spice rubs and sauces. Then slice up the beautifully browned turkey and enjoy this new, delicious twist on tradition!
Braised Turkey Parts
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With this red wine–braised turkey legs recipe, you lose the crisply roasted skin, but what you get in return is meat thats silky and imbued with a deeply flavorful sauce. Admittedly, it isnt gravy, but it holds its own in terms of deliciousness.
The process follows a classic French-style braise, first browning the legs in a pan, which builds a good base of Maillard-reaction-y flavor (sounds sexy, right?). Then you sauté aromatics, like onion, carrot, celery, and garlic, and add the wine and some chicken stock or turkey stock. The turkey legs get nestled into this, their skin peeking up from the inky broth to brown as the liquids reduce and the meat grows extra tender.
When the legs are done, the final step is to strain the cooking liquid, then thicken it with a roux made from butter and flour. Its not traditional for Thanksgiving, but it is elegant.
Roasted Turkey In Parts Recipes
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Of all the approaches and combinations that are possible when cooking a turkey in parts, roasting them all is by far the easiest. Instead of fitting a whole or spatchcocked turkey into the oven, you simply shove all the parts in. Then, using an instant-read (or probe) thermometer, you pull each when its done. Thats about 150°F (66°C) for the breast and 170°F (77°C) for the legs.
Its not too impressive of a sight going in and out of the oven, but once youve carved the bird—splitting the legs, cutting the breast meat from the bone and slicing it—you can arrange a platter thats quite a looker.
Theres really no additional work here compared with cooking the bird whole; youre just front-loading some of the carving work, and taking full control of the results in the process.
Roast Turkey In Parts
FAQ
How do you cook turkey parts in the oven?
The easiest way to cook the bird is to roast all of the pieces in a 275°F oven on a couple of rimmed baking sheets fitted with a rack. Pull out the breast when it reaches 145°F (tent it with foil to keep it warm) and the legs/wings when they hit 165°F.
What temperature should turkey pieces be cooked at?
All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
How do you use all the parts of a turkey?
The carcass of the turkey is also great for creating broth. The breast, legs, thighs, wings and neck can be removed. The innards are drawn out, and the remaining carcass can be rinsed and placed in a stockpot. The meat and fat remaining on the bird will generate lots of turkey flavor, along with the bones.
What do you put in a turkey cavity when roasting?
Line a roaster with sheets of aluminum foil long enough to wrap around turkey. Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl. Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery.