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

  • 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

MORE: So Simple: Foolproof Blender Gravy

  • 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

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

This photo was taken the day my mom brought me back to the US from Panama, where I was born. She had jet-black hair and a tan, whereas I was basically translucent, with white hair and big blue eyes. Security guards stopped her in the airport because they thought she was smuggling someone else’s baby out of the country. So, I guess it’s time for everyone to come clean. I was indeed stolen. I am actually a Norwegian prince. Where’s my 👑, Terri?!?! Where. Is. My. #%^*ing. 👑?!? 🤪 Happy Mother’s Day!!! I love you. Sorry I’m so weird. ❤️

around the web