How to Deconstruct a Turkey

Deconstructed Turkey

For perfectly cooked turkey meat that is both moist and flavorful try a deconstructed turkey.

  1. With the turkey breast-side up, pull leg away from body and cut skin between breast and drumstick.
  2. Bend leg back until thigh bone pops out of socket. Cut through joint and skin to detach whole leg. Repeat on other side.
  3. Turn turkey on its side and pull wing away from body. Cut through joint and remove wing. Repeat.
  4. Cut down through rib bones and shoulders, separating breast from back.
  5. Turn breast skin-sde down. Split center bone (this may take a few passes), then slice meat and skin to make 2 pieces.
  6. Turn leg skin-side down and cut through joint to separate into drumstick and thigh along fat line.

Deconstructed Turkey Recipe

  1. If using, arrange herbs and vegetables on a rimmed baking sheet in a single layer.
  2. Fit wire rack into baking sheet and add 1/2 cup water.
  3. Pat dry cut-up pieces of one 12 to 16 lb turkey.
  4. Rub with 3 tbsp olive oil and season with 1 1/4 tsp salt and 1/2 tsp black pepper.
  5. Arrange on rack so that breast pieces are at outside edges, with tapered parts facing in. Place thighs and legs next to breast and wings in the middle.
  6. Roast at 450 for 55 to 75 minutes rotating pan twice during cooking, until golden brown and temperature reaches 165 in thickest part of thigh.
  7. Transfer breasts to a cutting board and loosely cover with foil.
  8. Reserve juices from baking sheet if using for gravy. Let rest 10 minutes before slicing. Transfer wings and dark meat to a platter; loosely cover with foil.

Article courtesy of Food Network Magazine.


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