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How to Cut Up a Whole Turkey

Brining, basting, temping, resting… We’ve shared lots of tips over the years on how to make roasting a turkey easier and more delicious, but we’ve never made it faster until now.

Raw turkey thighs on a cutting board with garlic cloves, spices and a rosemary sprig Raw turkey thighs on a cutting board with garlic cloves, spices and a rosemary sprig

Brining, basting, temping, resting… We’ve shared lots of tips over the years on how to make roasting a turkey easier and more delicious, but we’ve never made it faster until now. There is one way to drastically decrease the cooking time of a whole turkey, and that is to roast it in parts. You can buy turkey parts in the Meat Department, or you can even break a whole turkey down yourself. It’s a little tricky, but a sharp knife, kitchen shears and a dry, stable cutting surface (plus a few deep breaths) are all you need. (BTW, the same technique works on chicken, which is a great way to train for the big day).

Step-By-Step Instructions:

  1. One at a time, pull each leg away from the body; 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 legs.
     
  2. Turn each leg skin-side down and cut through the joint at the top of the drumstick to divide the piece into a thigh and drumstick.
     
  3. One at a time, pull each wing away from the body; wiggle it to locate the joint. Cut through the joint and skin where the wing meets the body.
     
  4. Use shears to cut along both sides of the backbone where it meets the rib cage; remove backbone. Turn it over so the ribs are on the cutting board; press down firmly to flatten.
     
  5. Turn it over again, rib-side up; use the knife to cut through the cartilage that runs between the two breasts. Press down firmly to snap the breast in two through the wishbone.

Prepare your parts as you would a whole turkey (brine, butter, baste and season if/as you will). Start in a preheated 450° oven, cooking only the breasts and wings for 30 min. Reduce the oven temperature to 325° and add the thighs and drumsticks. Roast for 60 min. or until done (turkey should reach 165° as a final temperature; the parts will cook at different rates, so be sure to temp each part separately). Remember to tent the turkey with foil when it’s removed from the oven and let the meat rest at least 30 min. before serving (temperature will increase as the turkey stands).