This roast turkey in parts is a genius way to cook a whole turkey in less than 2 hours. This tried and tested method is a simple and foolproof way to quickly get Thanksgiving on the table for a crowd.
This method requires far less attention than traditional whole-turkey roasting! Cooking the big bird in parts also frees up the oven sooner, allowing you to start simmering stock and preparing those Thanksgiving side dishes.
I have so many fantastic Thanksgiving recipes you'll want to try. I really do love a classic roast turkey, and still make it regularly. But, roasting a turkey in parts is seriously simple, I find myself doing this more often!
It's also great for leftovers and I make my family's favorite Turkey Pot Pie, and Turkey Poutine that gets devoured every time!
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Why you'll love this recipe
You'll never go back to cooking a whole bird once you try cooking turkey in parts! Breaking the bird into its primal cuts allows each piece to cook more evenly and in half the time, giving you perfectly cooked, golden brown, and delicious meat every time.
I developed this cooking method for my cookbook Delicious Gatherings, and it's fast become the way I most like to cook an entire bird at Thanksgiving. There's not a lot of fuss, it cooks quickly and evenly, and the oven is free sooner for recipes like soft and fluffy dinner rolls, and sweet potatoes with meringue topping.
You can also be assured of perfectly golden turkey skin, and pieces of turkey that carve beautifully for a gorgeous presentation.
A 12- to 14-pound turkey is too large to spatchcock and roast, so cutting it into smaller pieces and arranging them on a baking sheet makes roasting much easier. This method allows you to remove each piece as it reaches perfect doneness, ensuring nothing is overcooked or underdone.
You can still use the backbone, neck and giblets to make stock and gravy if you'd like.
Breaking down a turkey into parts
Breaking a turkey down into five parts is a fantastic way to get perfectly cooked, juicy meat with much less hassle than roasting a whole bird. You can either cut the turkey yourself at home or, as I recommend, have the butcher do it for you.
Ask for it to be cut into these parts: breast, legs (which include both drumsticks and thighs), and wings. This setup gives you the best control over each piece, allowing them to cook evenly and more quickly than a whole bird.
Hint
When speaking with your butcher, show them the reference picture above. Ask them to keep the neck, backbone, wing tips, and giblets for you as well. This will be used for your gravy.
You can also ask for a few additional wings if you want to make a really rich stock for your gravy. These parts are invaluable for creating a flavorful base and ensure nothing goes to waste.
Planning ahead is key!
Planning ahead is key if you’re starting with a frozen turkey, or if that is all that is available at the store. Both you AND your butcher would need to plan for thawing.
Coordinate with your butcher to ensure they have enough time to properly thaw it before breaking it down. With this method, you’ll have a beautifully cooked, classic-tasting turkey, plus the foundation for a delicious homemade gravy!
Ingredients
I've used spice cupboard staples like garlic powder, coriander, and paprika to season the poultry, so the drippings make tasty gravy. Keep it simple so the gravy isn't overpowered with unique flavors.
- One 12-to14-pound turkey, cut into 5 pieces.
- Celery
- Onion
- Herbs, such as thyme, sage, and parsley.
- Turkey or chicken stock
- Worcestershire sauce
- Light brown sugar
- Salt and pepper
- Spices, including garlic powder, onion powder, ground coriander, paprika.
- Canola or avocado oil
See recipe card for quantities.
How to cook turkey in pieces
You'll never go back to cooking a whole bird after making this recipe. Cooking in parts allows the meat to cook more evenly–in half the time! Here's how to do it:
- Heat oven to 425ºF. Prepare a baking sheet or large roasting pan with a metal rack that fits inside.
- Arrange aromatics under rack and pat turkey try. Prepare basting liquid and set aside.
- Mix together spice rub and rub mixture all over turkey, on the skin side and underside.
- Arrange the pieces on the rack and add herbs and place pan in the oven.
- Pour stock into pan and roast turkey about 30 minutes.
- Reduce the oven heat and baste turkey, then roast for another 50 to 70 minutes. Baste occasionally.
- Check temperature of the pieces and remove each piece as the internal temperature reaches 160ºF to 165ºF.
- Make gravy from drippings and extra stock as needed.
If your turkey is larger than 14 pounds, you will want to use two sheet pans, and I recommend double ovens. This method is best with a 12-to-14-pound turkey.
Thawing turkey
The safest way to thaw a whole frozen turkey is in the refrigerator. Allow 24 hours for every 4 to 5 pounds, meaning a 12-pound bird will need about 3 days. Place it on a tray to catch any juices and keep it in the coldest part of the fridge.
If you're short on time, use a cold water bath. Submerge the wrapped turkey in cold water, changing it every 30 minutes. This method thaws at about 30 minutes per pound, so a 12-pound turkey takes roughly 6 hours. Be sure to cook it immediately after thawing with this method.
I often use a mixture of the two methods, letting the bird thaw in the fridge for about two days, then putting it in a water bath until it is thawed enough for me to cut it into parts.
What to serve with roast turkey in parts
A beautifully roasted bird deserves classic sides like flavorful mashed potatoes, savory stuffing, and a rich gravy. Add some brightness with tart cranberry sauce and seasonal roasted vegetables. For contrast, a fresh green salad or crunchy Brussels sprouts, along with warm rolls, rounds out the meal perfectly.
- Potato Cheese Casserole
- Red Wine Pearl Onions
- Browned Butter Green Beans
- Roasted Parsnips
- Honey Glazed Carrots
- Half Whole-Wheat Rolls
Expert tips
There is no need to brine the turkey in advance of cooking. The simple spice rub and cooking method keeps it moist and flavorful.
You will want a flat rack that fits in your roasting pan or on a rimmed baking sheet. I prefer to cook this in a rimmed half sheet pan, on a metal cooling rack.
Storage
Once the turkey is cooked, I recommend refrigerating any leftovers within two hours. Store it in a ziptop bag or sealed container.
Cooked poultry will keep well in the fridge for up to 4 days. If you want to store it for longer, freezing is an excellent option. It will last frozen for up to 3 months.
If you're not making sandwiches, consider making Turkey Tetrazzini with the leftovers.
FAQ
Cooking parts of the bird instead of a whole intact bird, means you can cook it within 2 hours. The breast will take the longes, at just over 90 minutes.
Cut a thawed turkey into 5 pieces: breast, legs (drumsticks and thighs), and wings. Retain the neck, backbone, wing tips, and giblets for the stock. I recommend asking the butcher to break the turkey down, but you can do it at home if you'd like.
Yes! Roasting a turkey in pieces takes about half the time than roasting a whole bird. Cut it into 5 primal pieces and follow the recipe below.
More Holiday Recipes
Looking for other recipes like this? Try these:
📖 Recipe
Roast Turkey In Parts
Ingredients
- 1 ribs celery (roughly chopped)
- 1 onion (sliced)
- 12 pound to 14 pound turkey, cut into 5 pieces (See notes)
- 6 sprigs herbs (thyme, sage, parsley)
- 2 cups turkey or chicken stock (plus more as needed)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar (divided)
- 2 teaspoons ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground coriander
- ¾ teaspoon paprika
- 3 tablespoons kosher salt
- 5 tablespoons canola or avocado oil
Instructions
- Heat oven to 425ºF. Spread celery and onion on a rimmed half-sheet pan and set a metal cooling rack over the top. Arrange turkey pieces on the rack with the herbs. Pat turkey dry with a paper towel.
- Whisk together stock, Worcestershire sauce, and 1 tablespoon brown sugar; set aside.
- Mix together remaining tablespoon brown sugar, pepper, garlic powder, onion powder, ground coriander, paprika, salt, and oil. Rub mixture all over turkey, on the skin side and the underside. (You may not use it all.)
- Place pan in oven and pour 1 cup stock mixture onto the baking sheet.
- Roast turkey, rotating baking sheet halfway through, until skin is light golden brown, about 30 minutes.
- Reduce oven to 325ºF. Baste turkey with stock mixture and continue to roast for 50 to 70 minutes more. Baste with stock mixture every 15 to 20 minutes. Add more stock ½ cup at a time to the baking sheet as needed to maintain some liquid at all times. Turkey will cook a total of 1 to 1½ hours, and skin should be a rich golden brown. (Cover with foil if skin starts to get too dark.) Check the temperature of each piece on an instant-read thermometer. Wings and legs will be done first, after 60 to 80 minutes, and can be removed when done. The breast may take the entire 90 minutes.
- Transfer turkey pieces to a cutting board and tent with foil for 20 to 30 minutes before carving. (Internal temperature will increase to the required 165ºF.)
- Remove rack from baking sheet and scrape the drippings into a gravy separator to capture the liquid. Discard solids. Reserve strained liquid for gravy.
- Carve turkey as desired and arrange on a serving platter.
Notes
Tara's Tip:
For turkey's larger than 14 pounds, you will want to use two baking sheets, and I recommend double ovens!Turkey in Parts:
You can cut the turkey in 5 pieces using heavy duty kitchen shears and a sharp chef's knife yourself, or have the butcher do it (which I recommend): But into the breast, legs (drumsticks and thighs), and wings. Show the butcher the picture in the article above for reference. Ask for the neck, backbone, wing tips, and giblets along with a few extra wings for making stock if you desire. Plan ahead so you can ensure the butcher can thaw a frozen turkey in time.Nutrition
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Photography by Ty Mecham, except for turkey-in-oven photo.
Mia says
We enjoyed this turkey several times while Tara was developing it for her cookbook! I was surprised at how quickly it cooked and it tasted as delicious as any classic roast turkey! It was one of those "quick and easy" situations!
You will want to try it!
Julie says
Why haven't I known about this before! I get that the presentation of the whole bird is important but at our house, it's cut up before it gets to the table. Luv this method!!