As soon as I have my holiday meal prep going smoothly, I decide to change things up. After all, what fun would it be to have everything run smoothly before Thanksgiving?.
Luckily, roasting your turkey in pieces this year instead of whole won’t conflict with your plans.
This year, I was considering roasting my turkey in batches rather than putting it all on the table at once and carving a huge one. This would free up oven space and save a lot of time.
The cooking method, not the flavor profile, is what inspired this recipe, and as luck would have it, when my copy of Bon Appetit arrived for Thanksgiving, they were, guess what, cooking their turkey in parts this year too!
So, the results are in and let me tell you, I may never roast a whole turkey again!
Are you looking for a faster, easier way to cook a delicious turkey for your next holiday feast? Look no further than roasting your turkey in parts! This method is not only quicker than roasting a whole bird, but it also allows for more even cooking and easier carving.
In this guide, we’ll answer your burning question: how long to cook cut-up turkey in the oven? We’ll also provide helpful tips and tricks to ensure your turkey turns out juicy, flavorful, and perfectly cooked.
Deconstructing the Turkey: A Step-by-Step Guide
Before we dive into cooking times, let’s first learn how to properly cut up a turkey. This process is easier than you might think, and your local butcher can even do it for you if you’re short on time.
Here’s a step-by-step guide to deconstructing a turkey:
- Remove the neck and giblets: These are usually tucked inside the cavity of the turkey. Discard them or save them for making stock.
- Cut off the wings: Use kitchen shears to cut through the joint where the wing meets the body.
- Separate the legs and thighs: Cut through the joint where the leg meets the body. Then, cut through the joint between the thigh and drumstick.
- Remove the backbone: Use a sharp knife to cut along both sides of the backbone, separating it from the breast meat. Discard the backbone or save it for making stock.
- Separate the breasts: Cut through the breastbone to separate the two halves.
Pro Tip: If you’re not comfortable cutting up the turkey yourself, ask your butcher to do it for you.
Cooking Times for Cut-Up Turkey
After disassembling your turkey, it’s time to cook it! Cooking times will vary based on the size of your turkey pieces and how done you want them to be. Here’s a general guideline:
Turkey Breast:
- 1-2 pounds: 30-45 minutes
- 3-4 pounds: 45-60 minutes
- 5-6 pounds: 60-75 minutes
Turkey Thighs:
- 1-1.5 pounds: 45-60 minutes
- 2-2.5 pounds: 60-75 minutes
- 3-3.5 pounds: 75-90 minutes
Turkey Drumsticks:
- 1-1.5 pounds: 45-60 minutes
- 2-2.5 pounds: 60-75 minutes
- 3-3.5 pounds: 75-90 minutes
Turkey Wings:
- 1-1.5 pounds: 30-45 minutes
- 2-2.5 pounds: 45-60 minutes
- 3-3.5 pounds: 60-75 minutes
Pro Tip: Use a meat thermometer to check the internal temperature of the turkey. The breast should reach 165°F, while the thighs and drumsticks should reach 170°F.
Tips for Perfectly Roasted Cut-Up Turkey
Here are some additional tips to ensure your cut-up turkey comes out perfectly cooked and delicious:
- Brine the turkey: Brining adds moisture and flavor to the turkey. You can use a simple salt-water brine or a more complex brine with herbs and spices.
- Season the turkey generously: Use your favorite seasonings, such as salt, pepper, garlic powder, onion powder, and herbs.
- Baste the turkey during cooking: This will help keep the turkey moist and prevent it from drying out.
- Rest the turkey before carving: This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Frequently Asked Questions
Q: Do I need to cover the turkey while it’s roasting?
A: No, there’s no need to cover the turkey while it’s roasting. This will help the skin to crisp up.
Q: Can I cook the turkey at a higher temperature to speed up the cooking time?
A: It’s not recommended to cook the turkey at a higher temperature, as this can dry out the meat.
Q: What should I do with the leftover turkey drippings?
A: You can use the leftover turkey drippings to make stuffing, soup, or gravy.
Roasting a turkey in parts is a great way to save time and ensure even cooking. By following the tips and guidelines in this guide, you can be confident that your cut-up turkey will turn out perfectly cooked and delicious. So, grab your favorite seasonings, preheat your oven, and get ready to enjoy a delicious and stress-free holiday feast!
Why roast a turkey in parts?
My 14 1/2 lb turkey roasted in about one hour and 35 mins. BAM. In order to avoid the wings overcooking, I was able to monitor the internal temperature of the white and dark meat and even remove them a few minutes early. Talk about freeing up oven space! .
As I have long done, I will proclaim from the rooftops how fantastic a dry brine is 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 mostly, I like roasting turkey in sections because it’s so easy to carve and serve. I simply carve the breast and leave the wings, thighs, and drumsticks intact. You can also slice the thighs if there is a large demand for dark meat, but in my household, most people gravitate toward the white meat. The roast turkey was on the serving plate in minutes!.
Don’t count on a ton of pan drippings though…
Remember that roasting a turkey partially will yield less pan drippings than roasting the entire 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 from the drippings you do have and whisk it into the gravy that has been prepared for additional flavor.
And don’t throw out the backbone and neck. Use them to make homemade turkey stock, so much easier than you think!.
- Unless you like to disassemble whole turkeys, which I know some of you do, get to know your butcher and have them do it for you! They have every tool needed to make clean, accurate cuts, and this greatly streamlines the process.
- Remember to save the neck and backbone for making stock.
- Adjust the flavor if you’re not a fan of all the flavors in the dry brine. You can even add smoked paprika for a little kick!.
- Brine the turkey for at least 24 hours, but ideally longer. If at all possible, try to avoid brining it for less time.
- When the bird is roasting, baste often and liberally. Add more liquid as necessary to keep the pan from drying out.
- The best tools for getting an accurate reading of the meat are an instant read thermometer and a probe.
- Resting is critical before carving to redistribute the juices. Wait for at least thirty minutes before slicing the bird.