Save Time: Faster Thanksgiving Turkey

Let’s face it, cooking a giant Thanksgiving turkey is stressful. It jams up your oven and takes a long time. Plus, it’s unpredictable; the timer always seems to pop before the allotted cooking time, leaving you to wonder if it’s really done or dry as a bone. No more! This year, tame that turkey by roasting turkey pieces. Ask your butcher to break down a whole bird for you in advance or buy the pieces you like separately (we used breast and legs). It takes roughly a third of the time so you have more time to chat and sip your cocktail.

MORE: Rolled Stuffed Turkey Breast

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  • Faster Thanksgiving Turkey
  • Serves 4-6
  • Prep Time: 10 Minutes
  • Cook Time: 45-60 Minutes
  • Ingredients
  • 1 turkey breast, bone-in skin on
  • 2 turkey legs, bone-in skin on
  • 1 tbsp kosher Salt
  • ½ tsp freshly Ground Pepper
  • ½ bunch thyme, leaves stripped
  • ½ cup water

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  • Directions:
  • 1. Preheat oven to 400 degrees F.
  • 2. Remove turkey from fridge 30 minutes before cooking. Dry the turkey off thoroughly with paper towels. Season the pieces liberally with salt, pepper, and thyme.
  • 3. Arrange the turkey on an unlined, rimmed baking sheet, and place in oven.
  • 4. Carefully pour the ½ cup water into the bottom of the tray. Cook the turkey, carefully rotating the pan every 30 minutes. Cook until each piece measures 160 degrees F on a meat thermometer, around 50-60 minutes, depending on the size of your pieces.
  • 5. Allow to rest for 15 minutes, and then carve the breast. Cut the meat off of the bone and then slice into thick slices. Place on a platter with legs and wings if using. Serve!

Save Time: Faster Thanksgiving Turkey
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