Roasting turkey in pieces reduces cooking time on Thanksgiving
Tara Bench has penned a wonderful new book, “Delicious Gatherings: Recipes to Celebrate Together,” full of creative recipes and menus.
Her holiday menu includes a clever and quick way to cook a turkey in parts. She divides the turkey into breast, legs (drumsticks and thighs) and wings, which allows the meat to cook more evenly — in half the time!
Bench says the meat turns out perfectly cooked, traditionally flavored, golden brown and delicious every time. The rub is a savory blend of all the typical spices for this holiday. All you need is a standard half-sheet pan and a metal rack that fits inside it.
If you have your butcher cut up the bird for you, ask for the neck, backbone, wing tips and giblets, along with a few extra wings for making stock. Also, make sure to have an accurate meat thermometer to
test the temperatures of the different pieces. For turkeys larger than 14 pounds, you will want to use two sheet pans and two ovens.