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Perfectly juicy with browned, crispy skin, this roast turkey is cooked in parts in half the time with mouth-watering results.
Just when I get my holiday meal prep running like a well-oiled machine, I decide to mix it up. After all, what fun would it be to have everything run smoothly before Thanksgiving?
Well, I’m happy to report that if you decide to roast your turkey in parts, instead of whole, this year it won’t throw a wrench into your plans.
In fact, it may make your life even easier!
I was toying with the idea of roasting my turkey in parts this year, one to free up oven space (this takes far less time) and one to avoid frenzy of getting everything on the table at once and carving a giant turkey.
Well, as luck would have it, my Thanksgiving issue of Bon Appetit arrived, and wouldn’t you know it, they were cooking their turkey in parts this year too! This recipe is inspired by them, but pretty much just the cooking method, not the flavor profile.
So, the results are in and let me tell you, I may never roast a whole turkey again!
Why roast a turkey in parts?
My 14 1/2 lb turkey roasted in about one hour and 35 mins. BAM. Talk about freeing up oven space! I was able to monitor the internal temperature of the white and dark meat and even pulled the wings a few mins before so they didn’t overcook.
I’ve long sang the praises of a dry brine and I’ll sing it from the rooftops for this preparation. I was able to coat all parts of the bird, over and under. The skin was crispy and browned, the meat extra flavorful and juicy!
But the real reason I’m a fan of roasting the turkey in parts is the sheer ease in carving and serving. I simply carve the breast and leave the wings, thighs, and drumsticks intact. You can slice the thighs too if you have a lot of people clamoring for dark meat, but in my house most grab for the white. The roast turkey was on the serving plate in minutes!
Don’t count on a ton of pan drippings though…
One thing to be aware of when roasting a turkey in parts is that it doesn’t yield the same amount of pan drippings as roasting a whole bird. But never fear, I recommend making my Make-Ahead Turkey Gravy so that won’t be a concern.
You can even strain the fat off the drippings you do have and whisk them into the make ahead gravy for added flavor.
And don’t throw out the backbone and neck. Use them to make homemade turkey stock, so much easier than you think!
Tips for success
- Befriend your butcher!! Unless you like breaking down whole turkeys (and I know you’re out there), have them do it for you. It really simplifies the process and they have all the right tools for clean, even cuts.
- Be sure to reserve the backbone and neck for stock making.
- Don’t love all the flavors in the dry brine? Make it your own. You can even add smoked paprika for a little kick!
- 24 hours is optimal for brining the turkey and more is fine. Try not to do any less if possible.
- When the bird is roasting, baste often and liberally. Add more liquid as needed so the pan doesn’t dry out.
- A probe and an instant read thermometer are ideal for getting an accurate read of the meat.
- Resting is critical before carving to redistribute the juices. Be sure to wait at least 30 mins before slicing the bird.
Gobble, Gobble….More Turkey Faves!
Perfectly juicy with browned, crispy skin, this roast turkey is cooked in parts in half the time with mouth-watering results.
- 1/3 cup kosher salt
- 2 Tbsp sugar
- 2 Tbsp whole black peppercorns
- 2 Tbsp dried rosemary
- 1 Tbsp dried sage
- 1 Tbsp dried thyme
- 2 Tbsp garlic powder
- 1 Tbsp dried mustard
- 14 lb whole turkey, cut into parts (see below)
- 1/3 cup olive oil
- 2 cups turkey stock
- water, as needed
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Combine all of the ingredients together in a spice grinder and pulse to grind. Alternatively, grind the black pepper from a pepper grinder and mix together all of the spices.
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I recommend having your butcher cut up the turkey for you, reserving the neck and backbone (cut into pieces) for stock. The turkey should be cut into the following pieces: 2 wings, whole breast intact (don't separate the two), two thighs, and two drumsticks. If you're breaking down your own bird, cut off each wing at the socket. Next, cut off each leg at the socket, then sepearate the thigh from drumstick. Use sturdy kitchen shears to cut and remove the backbone.
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Place the turkey pieces, skin-side up on a wire rack set inside a rimmed baking sheet. Rub the dry brine liberally all over each piece of the bird, covering completely.
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Place the rack, uncovered, in the refrigerator to chill for at least 24 hours or up to 48 hours.
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Remove the turkey on the wire rack from the baking sheet and clean the baking sheet. Line the back sheet with three sheets of heavy duty foil and set the rack back into the pan. Preheat the oven to 425 degrees F and let the turkey sit, uncovered, at room temperature for at least an hour.
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Rub the turkey with the olive oil and pour 1 cup stock into the bottom of the pan. Roast for 20 mins, then reduce the temperature to 300 degrees F.
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Roast the turkey, rotating the pan occassionally, until the breast registers 150 degrees F and the thighs are 170 degrees F, about 1 hour 15 mins more. Use a turkey baster to baste the turkey every 20 mins or so with the juices collected in the baking sheet. Add additional stock and water if the pan begins to dry out.
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Remove the turkey from the oven and tent loosely with foil to keep warm. Allow the turkey to rest 30-45 mins before carving and serving.
- Befriend your butcher!! Unless you like breaking down whole turkeys (and I know you’re out there), have them do it for you. It really simplifies the process and they have all the right tools for clean, even cuts.
- Be sure to reserve the backbone and neck for stock making.
- Don’t love all the flavors in the dry brine? Make it your own. You can even add smoked paprika for a little kick!
- 24 hours is optimal for brining the turkey and more is fine. Try not to do any less if possible.
- When the bird is roasting, baste often and liberally. Add more liquid as needed so the pan doesn’t dry out.
- A probe and an instant read thermometer are ideal for getting an accurate read of the meat.
- Resting is critical before carving to redistribute the juices. Be sure to wait at least 30 mins before slicing the bird.
Recipe inspired by Bon Appetit.
agreso says
Don’t love all the flavors in the dry brine? Make it your own. You can even add smoked paprika for a little kick!
Cathy Roma says
Truer words never spoken! All about making it your own!
L gross says
Will do the turkey but what do you do with the stuffing?
Cathy Roma says
I make the stuffing separately. There’s a recipe on the blog.