Shorten turkey roasting time using these shortcuts
Chef Andrew Hunter outlines a fast, easy process to cook the thighs and legs separately rather than roasting a whole bird. These quick shortcuts also help ensure you don’t over-cook or under-cook various turkey cuts.
This simple hint has helped chefs everywhere… a quick answer that warrants it Rediscover Turkey Hall of Fame status!
Listen in to this short podcast. Or review the podcast transcript below!
Turkey roasting time podcast transcript
MODERATOR: Welcome to another edition of the Wing It podcast featuring Chef Andrew Hunter.
Well Andrew here’s a question we just got from one of our listeners. I think it’s right up your alley. Pete from Fullerton is asking. He’s heard it’s better to break down a turkey before roasting it I guess with the idea that maybe it cooks a little more evenly. What’s your take on this idea?
ANDREW: Unless you’re going to serve a turkey whole and let the guests see the whole turkey. I never recommend roasting the turkey whole.
I like to take the legs and thighs off. You can take them off at the thigh joint and roast the drumstick in the thigh together. Because as we all know the legs and thighs roast at a different time and temperature than the breasts. And by the way they’ll roast faster when they’re by themselves or according to muscle group.
So I always take those apart. You also can roast more in an oven. In other words you can create more of an oven efficiency by taking them apart.