This is about 4th year of using this video for holiday turkey. Follow with brining for a few hours before roasting. Thanks so much for showing exactly to do this.
This is an excellent idea, since of course light and dark meat cook to perfection at different temps. Never seen your method before, thanks very much for posting :)
This was so helpful! Thank you so much for posting. My first time cutting up a turkey went pretty well. Ended up using scissors more than my knife as I didn't want to have a t-day "incident" and end up in the ER.
Great and helpful video I needed this because my mom is out of the country she's not able to help me right now so I thank you. This'll cut me more times than I usually cut the turkey feel like I have been fighting with it instead of actually cutting because I didn't know where the joints were. Very helpful video.
hey thanks - i did my turkey on the big green egg last year and the breasts were overdone so this year i followed your video and we'll be able to cook the light and meats for different durations - can't wait
Tried this for the first time yesterday, without brining. The very, very best white meat ever, moist and juicy, yum! We put the oven at 425 and put the dark portion on top rack for half an hour. Then oven at 350' , switched to bottom rack and breat portion on the top. The whole thing was done in two hours(16 pounder). Actually ended up putting the dark portion covered in foil ads it was getting too brown but we will know for next year.
Thanks for the video, very well done. I'm gonna brine my turkey (I always brine now) and I'm gonna cut it up and cook it this way for the first time.!! Makes a lot of sense to do it this way.
Thanks! America's Test Kitchen has just published a recipe for Thanksgiving Turkey that calls for the breast, legs and thighs separate. This was just what I was looking for, except I need to cut the thighs off the back, but I think I can handle that.
Thanks so much, a very skillful example and helpful as I will be hopefully crockpot cooking a 20 lb bird. Have you ever done your turkey in a crock pot? I've only done pulled pork (twice) since we got one for Christmas, but it just turns out so moist I am going to have to try it!
+Behr Palomo I've also done pulled pork with great success in a crock pot (I add some liquid smoke). Pork shoulder or ribs do well with long, slow cooking that a crock pot does so well. I'm less convinced that poultry does well that way, though there are plenty of recipes for poultry in a crock pot. If I were to try it, I'd put the legs, thighs, and wings in crock pot and I would roast the turkey breast in the oven. Roast it to 160-165 degrees and it should be moist and tasty. Best of luck.
Thanks! I put liquid smoke in my pulled pork as well, plus I experimented a little and added molasses, salt, black pepper, red chili flake and a vanilla bean! It turned out well and more variety of flavor than the first pulled pork which was like the above only with pineapple instead of molasses and vanilla. I'll try your recommendation if I can't fit the whole bird in the pot!
I do this every year then brine the parts. But even having done this at least ten times, it's not an easy job. I cut off the thighs from the back, separate the legs, and split the breast. You can flour the pieces and cook them like baked chicken - 375 F for about an hour. The breast you can take out of the oven a little earlier than the dark meat. I use a large, very sharp carbon steel meat cutting knife. I also use a fairly hefty meat cleaver to split the breast. If you watch a video on cutting up a chicken, you can get an idea how to continue where she stopped and get the smaller pieces.
Omg. I'm a meat eater but this video with its accompanying sounds of bones crunching & skin tearing makes me want to reconsider. This video makes the process seem very gross.
I just cut up a 24-pound turkey after watching this video...took me less than 15 minutes...thanks very much for this video...it really worked!
This is about 4th year of using this video for holiday turkey. Follow with brining for a few hours before roasting. Thanks so much for showing exactly to do this.
This is an excellent idea, since of course light and dark meat cook to perfection at different temps. Never seen your method before, thanks very much for posting :)
This was so helpful! Thank you so much for posting. My first time cutting up a turkey went pretty well. Ended up using scissors more than my knife as I didn't want to have a t-day "incident" and end up in the ER.
Great and helpful video I needed this because my mom is out of the country she's not able to help me right now so I thank you. This'll cut me more times than I usually cut the turkey feel like I have been fighting with it instead of actually cutting because I didn't know where the joints were. Very helpful video.
hey thanks - i did my turkey on the big green egg last year and the breasts were overdone so this year i followed your video and we'll be able to cook the light and meats for different durations - can't wait
Tried this for the first time yesterday, without brining. The very, very best white meat ever, moist and juicy, yum! We put the oven at 425 and put the dark portion on top rack for half an hour. Then oven at 350' , switched to bottom rack and breat portion on the top. The whole thing was done in two hours(16 pounder). Actually ended up putting the dark portion covered in foil ads it was getting too brown but we will know for next year.
Thanks, this was what I was looking for. Nicely done too.
Thanks for the video, very well done. I'm gonna brine my turkey (I always brine now) and I'm gonna cut it up and cook it this way for the first time.!! Makes a lot of sense to do it this way.
Thanks for showing this technique. I used an electric knife to cut it up and went through that SO easily!!
Good video. I watched before I did my bird and it went very well.
Very helpful! Thanks SO much!
Well done.
Thanks for the upload.
Thanks! America's Test Kitchen has just published a recipe for Thanksgiving Turkey that calls for the breast, legs and thighs separate. This was just what I was looking for, except I need to cut the thighs off the back, but I think I can handle that.
Very helpful video thank you
Thank you.. this really helped:)
fabulous!!! very helpful! any recipies for roasting?
This will help me for first timing
Good video. Good ideas. Might I suggest you get a cleaver, tho. Would make parts of this a little easier for you! :)
Thanks so much, a very skillful example and helpful as I will be hopefully crockpot cooking a 20 lb bird. Have you ever done your turkey in a crock pot? I've only done pulled pork (twice) since we got one for Christmas, but it just turns out so moist I am going to have to try it!
+Behr Palomo
I've also done pulled pork with great success in a crock pot (I add some liquid smoke). Pork shoulder or ribs do well with long, slow cooking that a crock pot does so well. I'm less convinced that poultry does well that way, though there are plenty of recipes for poultry in a crock pot. If I were to try it, I'd put the legs, thighs, and wings in crock pot and I would roast the turkey breast in the oven. Roast it to 160-165 degrees and it should be moist and tasty. Best of luck.
Thanks! I put liquid smoke in my pulled pork as well, plus I experimented a little and added molasses, salt, black pepper, red chili flake and a vanilla bean! It turned out well and more variety of flavor than the first pulled pork which was like the above only with pineapple instead of molasses and vanilla.
I'll try your recommendation if I can't fit the whole bird in the pot!
I do this every year then brine the parts. But even having done this at least ten times, it's not an easy job. I cut off the thighs from the back, separate the legs, and split the breast. You can flour the pieces and cook them like baked chicken - 375 F for about an hour. The breast you can take out of the oven a little earlier than the dark meat. I use a large, very sharp carbon steel meat cutting knife. I also use a fairly hefty meat cleaver to split the breast. If you watch a video on cutting up a chicken, you can get an idea how to continue where she stopped and get the smaller pieces.
outstanding. thank you.
actually she is struggling to cut that...lol..
Recognized your puppet while on this site...lol
how did i get to this part of youtube..
Is this cutscene of saving private ryan
Türk yokmu
Poor Turkey, lol but its Good
Dear God, this is gruesome. No wonder I buy my chicken boneless and skinless.
Thanks for the laugh...three years later
Tasty tasty murder, yum...
Wow, meat really is murder.
Omg. I'm a meat eater but this video with its accompanying sounds of bones crunching & skin tearing makes me want to reconsider. This video makes the process seem very gross.