Deconstructing or cutting up a raw turkey into pieces is shown here, step by step. This is how to break down a whole turkey so you can cook each piece separately.
A few years ago, we shared our beloved sheet pan turkey, but we didn’t go into great detail about how we sliced it. We’re here with that information this year. Then you can cook pieces all together or each piece in different ways. A great way to change it up a bit for the holidays . (affiliate links present).
So, you’ve got a whole turkey for Thanksgiving (or another festive occasion) and you’re wondering, “Can I cut this bad boy up to speed up the cooking process?” The answer is a resounding YES! Not only will this save you precious oven time, but it’ll also ensure more even cooking and juicy results.
But where do you even start? Don’t worry, my friend, I’ve got your back This guide will walk you through the process step-by-step, from prepping your tools to carving the turkey like a seasoned butcher.
Before we dive in let’s talk about the benefits of cutting up your turkey:
- Faster cooking: This is a no-brainer. Smaller pieces of meat cook faster than a whole bird, potentially shaving hours off your roasting time. This is especially helpful if your turkey didn’t have enough time to defrost fully.
- More even cooking: With a whole turkey, the breast tends to cook faster than the dark meat, leading to dryness. By separating the pieces, you can ensure each part cooks to perfection.
- Better oven space management: Smaller turkey sections can fit neatly into baking dishes or casserole pans, freeing up valuable oven real estate for other Thanksgiving goodies like your famous stuffing or roasted veggies.
- Faster defrosting: If you’re short on time, defrosting individual turkey pieces is much quicker than thawing a whole bird. This can be a lifesaver if you’re a last-minute planner.
Now, let’s gather our tools and get ready to carve!
What you’ll need:
- A whole raw turkey
- A sturdy cutting board
- A sharp chef’s knife
- Kitchen shears
- A large bowl or container
Ready? Let’s get carving!
Step 1: Remove the wings:
- Pull one wing away from the body to locate the joint.
- Using your sharp knife, cut through the joint where the wing meets the body.
- Repeat with the other wing.
Step 2: Cut off the legs:
- Pull each leg away from the body and slice between the leg and breast until you hit the thighbone.
- Bend the leg away from the body to pop the joint out of its socket.
- Cut through the joint and skin to remove the leg.
Step 3: Halve the legs:
- Place each leg skin-side down on the cutting board.
- Cut through the joint at the top of the drumstick to divide the thigh and drumstick.
Step 4: Extract the backbone:
- Using your kitchen shears, cut down both sides of the backbone where it meets the rib cage.
- Remove the backbone.
- Place the bird breast-side up and press to flatten.
Pro tip: Save the backbone and other trimmings like the giblets for making a delicious turkey soup stock.
Step 5: Split the breast:
- Flip the bird over, breast-side down.
- With your knife, cut through the cartilage that runs between the two breasts.
- Use a firm pressing motion to snap the breast in two through the wishbone.
Step 6: Set the turkey pieces aside:
Now that your turkey is beautifully sectioned, place the breasts, wings, thighs, and drumsticks into a bowl or baking pan. You can either season and prep them for roasting immediately or freeze them for later use.
Frequently Asked Questions:
Should I rinse my whole turkey before cutting it up?
According to the USDA, rinsing raw poultry is a big no-no. Not only is it ineffective in removing bacteria, but it can also spread germs to other surfaces in your kitchen. Instead, wash your hands thoroughly with warm water and soap for at least 20 seconds before and after handling raw meat.
Can I leave a raw turkey uncovered in the fridge?
While it’s okay to leave a raw turkey uncovered in the refrigerator overnight, it’s best to keep it in its original packaging during thawing. Leaving it uncovered can dry out the skin, which might affect the final crispiness.
Is it better to cook a whole turkey or cut it up?
This depends on your personal preference. Many people love the traditional look of a whole roasted turkey on their Thanksgiving table or prefer to stuff the bird before cooking. However, if you’re not attached to these traditions, cutting the turkey beforehand is a fantastic time-saving option that delivers equally delicious results.
With this guide and your newfound carving skills, you’re ready to tackle that Thanksgiving turkey like a pro! Remember, it’s all about having fun and enjoying the process. Happy roasting!
Can you cut up turkey before cooking
Yes, and I would recommend it. Smaller pieces will allow the flavors to seep in much more fully, especially if you plan to brine it. If you enjoy sprinkling our smoked turkey rub on everything, this is a great way to get bolder flavors throughout. (you don’t have to smoke it to use that).
Now that we have all the extremities removed from cutting up a whole turkey we can move on to this big piece here. It might be a big intimidating but it’s not. You can see the pieces you want are on the top. The white meat most people want right?? The bottom can be thrown in the trash or used to make turkey carcass soup.
How to Cut a Raw Turkey
To cook boneless turkey breasts, you can either cut them off with the bone in (which is the easiest) or remove the rib meat afterwards. You will want your heavy duty kitchen scissors to separate the carcass from the white meat above it.
- Pull on top and bottom as shown in the image above. You can remove the remaining bones after the majority of them break off.
- What is shown here in the bottom photo is what will be left.
- Between the two is a breastbone; cut each side of the bone separately with your knife to release the protein.
- Continue using your sharp knife to cut off the breast meat if you would prefer boneless breast meat. Slice until the flesh and skin are all that’s left.
Regardless of how you cook them, I would leave the skin on all of your pieces because it adds flavor.
