How to Cook Part of a Turkey for a Faster Thanksgiving Meal

Clinton Kelly on Yahoo
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Photo credit: Emily Kate Roemer, ClintonKelly.com

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.

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Faster Thanksgiving Turkey
Serves 4-6
Prep Time: 10 Minutes
Cook Time: 45-60 Minutes

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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1. Preheat oven to 400° 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!

More recipes from ClintonKelly.com:
Thanksgiving Lemon Sage Turkey
Don’t Screw Up the Gravy
Thanksgiving Feast Part 2: The Leftovers