Moist Turkey Breast and Crisp Drumsticks
Roast Turkey Parts Separately for Best Flavor and Quick Cooking
Nov 1, 2009
The challenge in roasting a whole turkey is how to keep the breast meat from drying out while the legs cook through. For the ultimate roast turkey, cook the turkey parts separately to bring out the best in both the white and dark meat. In addition to great taste; cooking parts separately can save money and time. Another perk of parts roasting is the ability to shape the main course to recognize individual preferences.
Roasting a Whole Turkey is Difficult
The biggest challenge in roasting a whole turkey is keeping breast meat from overcooking while the legs become crisp and tender. White meat should be just barely cooked through to remain moist and tender. Dark meat needs to cook a long time for tenderness and crispy skin. The best solution is to cook the parts separately. Cook light and dark meat independently to ensure each is at its best for a delicious dinner.
Save Money by Cutting Turkey up at Home
Turkey parts such as wings, legs, and breasts are readily available at most grocery stores. Check prices carefully. Sometimes, the shopper will find it more economical to purchase a whole turkey and cut it up at home. To cut easily, the turkey should be well chilled. Another alternative is to ask the butcher to cut a whole turkey into parts.
Save Time
Turkey parts cook much faster than roasting a whole bird. According to National Turkey Federation guidelines, a small bone-in turkey breast takes about 1.25 – 1.75 hours to cook, while a boneless turkey breast will take about 1 – 2 hours to roast. Drumsticks take about 1 hour and 10 minutes. Cooks should allow 3-3.75 hours for a 12-14 pound unstuffed turkey to roast.
Customize for Family Tastes
Using turkey parts allows the home chef to customize and roast the parts each family member likes best. For a three child family, two drumsticks may not be enough. If the family prefers white meat, the cook can simply roast two breasts.
Roasting the Turkey Parts
The same favorite preparation methods and seasonings used for whole turkey, work well for turkey parts. The National Turkey Federation recommends roasting turkey breast in a preheated 325 degree F oven until a meat thermometer registers an internal temperature of 170 degrees F in the thickest part of the breast. Because every turkey and oven is different, play it safe and use a meat thermometer to determine doneness. Roasting charts and pop-up timers should be used as guides to know when to begin checking with the thermometer.
A shallow roasting pan allows the heat to flow around the turkey breast for even cooking. Do not use pans with sides higher than one inch. The thickest part of the turkey will be shielded from the heat and the breast will have overcooked and undercooked parts. For easier clean-up, add 1/2 cup of liquid (water, wine, stock) to the bottom of the pan.
When the internal temperature is 170 degrees F., transfer the turkey roast to a cutting board. Tent the breast with foil and let it rest 15 to 20 minutes before carving.
Crispy Turkey Drumsticks Start With Dry Skin
Fresh turkey legs are bright and firm to the touch. Drumsticks are usually packaged in pairs. Try to purchase legs that are about the same size for even cooking.
Rinse the drumsticks and carefully check for small feathers being certain to clean the skin well. Trim any excess skin and fat. The trick to getting crisp skin starts with dry skin. Pat the skin dry and leave uncovered in the refrigerator for 2 hours before cooking. This allows moisture just below the skin to evaporate making for a very crispy finished skin.
Use the same process and cautions for roasting drumsticks as for roasting the breast.
Roasting the turkey in parts ensures perfectly cooked white and dark meat. Using turkey parts saves money and time while family members get their favorite piece of the bird.
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