You’ve probably heard that roasting turkey pieces as opposed to the entire bird is quicker, easier, and results in a juicier bird. Now learn how to do it!.
Anticipating each year’s large Thanksgiving turkey is a pleasure. However, defrosting, brining, and cooking the entire turkey could be more of a dreaded task. I can give you all the directions for roasting a turkey right here, but if you’d prefer, I can also give you this simpler, kind of genius suggestion.
Partially roasting a turkey: Turkey pieces that are cooked separately taste even better and are much simpler to handle.
Roasting turkey pieces in the oven is a fantastic alternative to cooking a whole turkey It’s faster, easier to manage, and ensures perfectly cooked white and dark meat This guide combines the best insights from two popular recipes to provide you with a comprehensive and detailed approach to mastering this technique.
Benefits of Cooking Turkey Pieces:
- Faster Cooking: Turkey pieces cook in about half the time compared to a whole turkey, freeing up your oven and allowing you to eat sooner.
- Perfectly Cooked Meat: Cooking pieces separately eliminates the challenge of overcooked breast meat while waiting for the dark meat to reach the desired temperature. Each piece can be removed from the oven when it’s perfectly done.
- Easier Brining: Brining a whole turkey can be cumbersome, but turkey pieces require less space and brining time.
- More of Your Favorite Pieces: You can purchase more of specific cuts, like thighs and legs, to cater to everyone’s preferences.
- No Carving Required: Say goodbye to the anxiety of carving a whole turkey. Simply slice the breast meat, and you’re good to go!
- More Crispy Skin: With more surface area exposed to the heat, you’ll enjoy more of that delicious crispy skin.
How to Cook Turkey Pieces Perfectly:
Ingredients:
- 2 bone-in, skin-on turkey breasts (2.5 lbs each)
- 2 bone-in, skin-on turkey legs (1 lb each)
- 2 bone-in, skin-on turkey thighs (1.5 lbs each)
- 2 bone-in, skin-on turkey wings (1 lb each)
- 1/4 cup softened butter
- 2 teaspoons salt
- Optional: Compound butter for turkey (recipe below)
Instructions:
- Preheat your oven to 325°F.
- Place the turkey breasts and wings on a sheet pan fitted with a wire rack, skin-side up. Arrange the legs and thighs on another sheet pan with a wire rack.
- Rub the tops of the turkey pieces with softened butter and season generously with salt. Alternatively, use the compound butter recipe provided below for extra flavor.
- Place both pans in the oven, side-by-side if possible. If not, switch their positions after about an hour of baking.
- Bake the turkey pieces until the breast reaches an internal temperature of 150°F when measured with an instant-read thermometer inserted into the thickest part. This usually takes around 2 hours.
- Remove the pan with the breasts and wings from the oven and set it aside.
- Continue baking the thighs and legs for an additional 30 minutes, or until the thickest part of the thigh registers 165°F on an instant-read thermometer.
- Remove the pan with the thighs and legs from the oven and let them rest for 30 minutes. This is a perfect time to prepare your side dishes and gravy.
- Increase the oven temperature to 500°F.
- Return the pan with the breasts and wings to the oven and bake for 10 minutes, or until the skin becomes brown and crispy.
- While the breasts and wings are browning, carve the breast meat.
- Remove the pan with the thighs and legs from the oven and bake for 10 minutes, or until the skin is brown and crispy.
- Serve the turkey pieces and sliced breast meat immediately.
Optional Compound Butter Recipe:
- 1/2 cup softened butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions:
- Combine all ingredients in a bowl and mix until well blended.
- Spread the compound butter over the turkey pieces before baking.
Additional Tips:
- Use a digital thermometer to monitor the internal temperature of the turkey pieces. This ensures perfect doneness and alerts you when they’re ready to be removed from the oven.
- If you’re making gravy, use the drippings from both pans. Add some stock or water to the pans, swirl them around, and scrape up any flavorful bits. Pour the liquid into a bowl or gravy separator.
- For a more detailed guide on making gravy using drippings, refer to the resources provided in the original recipes.
- If you prefer dry-brining your turkey pieces, consider using the dry brine recipe linked in the original recipe.
Cooking turkey pieces in the oven is a simple yet effective way to achieve perfectly cooked, juicy, and flavorful turkey. By following these instructions and incorporating the valuable tips provided, you can impress your guests and enjoy a delicious Thanksgiving feast without the hassle of carving a whole turkey.
How To Cook Turkey Pieces Perfectly
Ideally, you’ll need two sheet pans fitted with wire racks. If you don’t have wire racks that fit in the sheet pans, the turkey parts can go directly onto the sheet pans.
First, preheat the oven to 325°F. Arrange the wings and breasts on one sheet pan, and the legs and thighs on the other. Drizzle each one with melted butter and add salt and other seasonings to taste. Or, use this amazing compound butter for turkey recipe.
Place both pans in the oven, side-by-side if possible. If they are too large to fit side by side, arrange them separately on separate racks and rotate them after about an hour of baking.
When an instant-read thermometer is inserted into the thickest part of the breast, the temperature should read 150°F for the turkey pieces. Depending on the size, it will take the breast approximately two hours to reach this temperature.
I like to use a digital thermometer that keeps track of the temperature of the turkey while it’s in the oven, and sounds an alert or alarm when it reaches the desired temp. This way, if I get distracted with side dishes or talking with company, the alarm will let me know when it’s time to take the pan out of the oven.
Take out of the oven the pan containing the chicken breasts and wings, then set it aside.
Bake the thighs and legs for an additional thirty minutes, or until an instant-read thermometer inserted into the thickest part of the thighs registers 165°F. Take the pan of thighs and legs out of the oven and give it a half-hour to rest. Now is a great time to prepare your gravy and finish off your side dishes.
You can now get the drippings from both pans if you’re making gravy. Transfer the turkey pieces to a plate or tray. Toss the pans with a little stock or water, scrape up any tasty bits that have clung to the pan, and then transfer the entire liquid into a bowl or gravy separator. Here’s some excellent and comprehensive information about preparing a tasty gravy with drippings like this one.
Preheat the oven to 500°F after the 30-minute rest period. Return the pan with breasts and wings to the oven. Bake for ten minutes, or until the skin becomes crispy and brown. After taking the pan out of the oven, replace the pan containing the thighs and legs inside. Additionally, bake this for 10 minutes, or until the skin is crispy and brown. While the legs and thighs brown, carve the breast. Then, take the pan out of the oven and serve the sliced breast meat and turkey pieces right away.
Separate Dark And White Meat
For a turkey to be cooked to perfection, the dark and white meats must be separated because they need to cook at different times. When preparing a whole turkey, the breast may dry out—even if it has been brined—while the dark meat warms up. This is eliminated with cooking pieces because each piece can be taken out of the oven when it’s ready.
The turkey pieces cook in two phases. Reduce the heat gradually until they are almost done, and then return them to a very hot oven for a brief period of time to finish cooking and crisp and brown the skin. You have complete control over the turkey pieces’ internal temperature when you use this method.
Simple Oven Roasted Turkey Breast
FAQ
How long does it take to cook turkey pieces?
|
Turkey Product
|
Weight
|
Timing
|
|
Breast, Half
|
2 to 3 pounds
|
50 to 60 minutes
|
|
Breast, Whole
|
4 to 8 pounds
|
1 ½ to 3 ¼ hours
|
|
Thighs, Drumsticks
|
¾ to 1 pound each
|
1 ¾ to 2 ¼ hours
|
|
Wings, Wing drumettes
|
6 to 8 ounces each
|
1 ¾ to 2 ¼ hours
|
What temperature should turkey pieces be cooked?
Do you cook a turkey in the oven covered or uncovered?
Do turkey thighs take longer to cook than breasts?
How do you cook a Turkey in parts?
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 it’s done.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Can you cook a whole Turkey in the oven?
While the legs and thighs brown, carve the breast. Then, remove the pan from the oven, and serve the turkey pieces and sliced breast meat immediately. Turkey pieces cook faster. Turkey pieces cook in about half the time a whole turkey cooks, so you can use your oven for other things and eat sooner. Turkey pieces are easier to cook perfectly.
How do you cook a roasted turkey?
While Turkey Is Roasting, Make the Gravy: Roughly chop carcass and neck into 1-inch chunks. Heat vegetable oil in a large saucepan or Dutch oven over high heat until just beginning to smoke. Add turkey carcass and cook, stirring frequently, until well browned on all surfaces, about 10 minutes. Add remaining stock.