Roast Turkey In Parts

Thanksgiving turkey on a platter with sides around it.

5 from 2 votes

This roast turkey in parts is a genius way to cook a turkey in less than 2 hours. This tried and tested method is a simple and foolproof way to easily get Thanksgiving on the table for a crowd.

Prep Time35

Total Time2 15

Course: Dinner, Main Course

Cuisine: American

Keyword: Christmas Dinner, Thanksgiving, turkey

Servings: to 12

Calories: 713kcal

Author: Tara Teaspoon

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