CLASSIC TURKEY IN PIECES
Makes: 10 to 12 servings
2 ribs celery, roughly chopped
1 medium onion, sliced
1 (12- to 14-pound) turkey, cut into 5 pieces 6 sprigs herbs (thyme, sage, parsley)
2 cups turkey or chicken stock
2 tablespoons Worcestershire sauce 2 tablespoons light brown sugar, divided 2 teaspoons ground black pepper 1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
¾ teaspoon paprika
3 tablespoons kosher salt
5 tablespoons canola or avocado oil
1. Heat oven to 425 degrees. Spread celery and onion on a rimmed half-sheet pan and set a metal cooling rack over the top. Arrange turkey pieces on the rack with the herbs. Pat turkey dry with a paper towel.
2. Whisk together stock, Worcestershire sauce and 1 tablespoon brown sugar. Set aside.
3. Mix together remaining tablespoon brown sugar, pepper, garlic powder, onion powder, ground coriander, paprika, salt and oil. Rub mixture all over turkey, on the skin side and the underside. (You may not use it
all.) Place pan in oven and pour 1 cup stock mixture into the baking sheet.
4. Roast turkey, rotating baking sheet halfway through, until skin is light golden brown, about 30 minutes.
5. Reduce oven temperature to 325 degrees. Baste turkey with broth mixture and continue to roast for 50 to 70 minutes. Baste with broth mixture every 15 to 20 minutes. Add more broth ½ cup at a time to the baking sheet as needed to always maintain some liquid.
6. Turkey will cook a total of about 1 to 1 ½ hours, and the skin should be a rich golden brown, so cover with foil if skin starts to get too dark. Check the temperature of each piece after 1 hour. The internal temperature of each piece should be 160 to 165 degrees on an instant-read thermometer. Wings and legs will be done first, after 60 to 80 minutes, and can be removed. The breast may take the entire 90 minutes.
7. Transfer turkey pieces to a cutting board and tent with foil for 20 to 30 minutes before carving. (Internal temperature will increase to the required 165 degrees.)
8. Remove rack from baking sheet and scrape off drippings.
9. Carve turkey as desired and arrange on a serving platter.