Two-Hour Turkey

Break down the raw turkey

Remove Turkey Wings

• Pull one of the turkey wings away from the body and wiggle it to locate the joint. With a sharp knife, cut through the joint where the wing meets the body. Repeat with the other wing.

Cut Off Turkey Legs

• To separate the legs and thighs from a turkey, locate the joint where the thigh bone meets the drumstick, then use a sharp knife to cut through that joint, effectively separating the two pieces; you can gently pull the leg away from the turkey’s body to help expose the joint and make the cut easier.

Halve the Legs

• Cut each turkey leg to divide it into thighs and drumsticks. First, turn each leg skin-side down, then cut through the joint at the top of the drumstick.

Extract the Backbone

• With kitchen shears, cut down both sides of the backbone where it meets the rib cage and remove it. Place the bird breast-side up and press to flatten.
• Roast all the trimmings until golden brown, then put them into a large stock pot to make the stock for the gravy.

Split the Breast

• Flip the bird over, breast-side down, and with a knife, cut through the cartilage that runs between the two breasts. Use a firm pressing motion to snap the breast in two through the wishbone.

Dry Brine the Turkey

• Now that the turkey is sectioned into pieces, you’ll want to place the breasts, wings, thighs, and drumsticks onto a baking sheet pan, dust them with the rosemary salt (or just kosher salt), and put them in the refrigerator uncovered for at least one hour up to 24 hours.
• Remove the turkey from the fridge and put the dark meat on another baking sheet.
• Place thermometer probes into the thigh and in one of the breasts (if you have enough probes, all the pieces.).
• Preheat the oven to 400˚F.

Cook the turkey

• Put both the white meat baking sheet and the dark meat baking sheet into the oven.
• Pull the breast when the internal temperature reaches 145˚F and let it rest for at least 20 minutes.
• Pull the legs and thighs when the internal temp reaches 190˚F and let rest for at least 15 minutes.