Tara Bench has penned a wonderful new book, “Delicious Gatherings: Recipes to Celebrate Together,” full of creative recipes and menus. Her holiday menu included 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!
According to her, the meat turns out perfectly cooked, traditionally flavored, golden brown, and delicious every time. This method is in the Seriously Simple cooking philosophy, which also frees up the oven sooner for cooking all the other Thanksgiving goodies. 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. I’ve also included the recipe for my favorite make-ahead turkey gravy.
For turkeys larger than 14 pounds, you will want to use two sheet pans, and use two ovens. Remember, you can make the gravy a few days ahead and just add the turkey drippings at the least minute. Happy Thanksgiving!
Classic Turkey in Pieces
Serves 10 to 12
