Listen, I’m all about making beautiful dishes. And I love the look of a whole roasted bird. But I always break whole turkeys down into their parts now—even for the Thanksgiving feast. Here are my three great reasons for it: First, it’s much easier to brine and refrigerate cut-up parts than to cram a whole bird in the fridge. And yes, you must brine the turkey for juicy, delicious meat. Second, when you break down the bird, you can use the back and carcass to make homemade stock or gravy on that same day. If you do have leftover stock, you can whip up a quick soup or pot pie the next day. Third, and most important, cooking the bird in parts ensures that the pieces will all be cooked perfectly. The white meat will stay just as juicy as the dark.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?