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Roast Turkey in Parts on a white oval serving platter with sage.
Roast Turkey in Parts
Prep Time
15 mins
Cook Time
1 hr 35 mins
Bringing Time
1 d
Total Time
1 d 1 hr 50 mins

Perfectly juicy with browned, crispy skin, this roast turkey is cooked in parts in half the time with mouth-watering results.

Course: Main Dish
Cuisine: American
Keyword: roast turkey, turkey in parts
Servings: 8 Servings
Calories: 924 kcal
Dry Brine
  • 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
Roast Turkey in Parts
  • 14 lb whole turkey, cut into parts (see below)
  • 1/3 cup olive oil
  • 2 cups turkey stock
  • water, as needed
Dry Brine
  1. 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.

Roast Turkey in Parts
  1. 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.

  2. 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.

  3. Place the rack, uncovered, in the refrigerator to chill for at least 24 hours or up to 48 hours.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Recipe Notes
  • 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.

Nutrition Facts
Roast Turkey in Parts
Amount Per Serving
Calories 924 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 10g63%
Cholesterol 408mg136%
Sodium 5434mg236%
Potassium 1386mg40%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 124g248%
Vitamin A 379IU8%
Vitamin C 1mg1%
Calcium 99mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.