Turkey in 8 pieces
I’ve made my Thanksgiving turkey pretty much exactly the same way every year, give or take a few minor tweaks. I dry brine, I put an herb butter under the skin, I baste with a mixture of stock with a little maple syrup (adds color and flavor!). On occasion, I’ve done a spatchcock turkey.
A couple weeks ago, I decided to test out a method that I’ve snubbed my nose at in the past – roasting the turkey in pieces. I never liked the idea of cooking a turkey this way because I like that dramatic moment of the turkey coming out of the oven, and the ooohs and the aaahhhhs that inevitably follow. But I decided I needed to at least try something different.
I’d been told in the past that cooking the turkey in pieces allows for more even cooking and reduces cooking time considerably. After my experiment, I can tell you, it’s yes to both of those claims. And, it’s a million times easier to carve.
Hesitant to mix things up too much, I kept the same flavor profile as my usual Thanksgiving bird. I melted butter and maple syrup in a saucepan with garlic powder, onion powder, and dried sage, then tossed it with the turkey pieces. I transferred the pieces to a wire rack on a rimmed baking sheet, seasoned liberally with salt and pepper, and roasted at 400 F until golden brown, about an hour and 15 minutes (until a meat thermometer registers 165F). The turkey was juicy and the skin brown and crispy. To repeat, it was done in an hour and 15 minutes. This frees up the oven for all of those other dishes that need to get baked for the big meal.
Btw, all you need to do is ask the butcher to cut the turkey into pieces for you. No need to take it home and wrestle with it yourself. I picked up the turkey out of the refrigerator case at Whole Foods, handed it to the butcher behind the counter, and said, “Can you please cut this into 8 pieces for me?” No problem, and no extra charge. If you want, ask to keep the backbone and neck. Use them to enrich stock for making gravy.
I never thought I’d convert to cooking a turkey in pieces, but I have to say, I’m totally into this method. No, there isn’t that Norman Rockwell turkey-on-the-table moment, but this turkey is so tasty, I don’t think anyone will complain. (I think it’s still really pretty too!)
Turkey in 8 pieces
Prep time: 99
Cook time: 75 min
Total time: 99
Yield: 99
Ingredients
- 1 (12 to 14 pound) turkey, cut into 8 pieces
- 1 stick unsalted butter
- 1/4 cup maple syrup
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried sage
- 1 tablespoon kosher salt
- Freshly ground black pepper
Cooking Directions
- Preheat oven to 400 F. Line two rimmed baking sheets with parchment paper (I forgot to do this when I tested and it definitely makes clean up easier.) and place a wire rack on each sheet (I used my wire cooling racks).
- In a small saucepan, combine butter, maple syrup, garlic powder, onion powder, and sage. Whisk until butter is completely melted and ingredients are well combined.
- In a large mixing bowl, toss turkey parts with melted butter mixture. Transfer to prepared baking racks. Season both sides of each turkey piece with salt and pepper.
- Roast until golden brown and a meat thermometer reads 165 F, about an hour and 15 minutes.
- Let turkey rest 30 to 40 minutes before carving.
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