Turkey cuts such as wings, legs, and breasts can be purchased at most food stores already cut and packaged. It can be more economical to purchase a whole turkey and cut it up at home. A utility grade turkey is a good option when selecting a turkey to cut up, ensure that you select one that is not pre-stuffed or has a pop-up timer built in.
The turkey should be well chilled or even not quite fully thawed, which will allow it to be cut up more easily because the tissue will still be somewhat stiff. A very sharp knife, preferably a 6” (15 cm) boning knife, is essential and heavy-duty kitchen shears are helpful to ensure proper results. These tools should be very carefully handled and used cautiously to avoid injury.
Before you begin, remove the plastic leg clamp if there is one. Remove the giblets and neck, which are usually found in the body cavity, in a little package. Use these along with other discarded parts (see below) to boil for soups and stock if desired.
Cutting a raw turkey into pieces before cooking is a great way to reduce cooking time and ensure even cooking. With just a sharp knife, kitchen shears, and a cutting board, you can break down a whole turkey into wings, breasts, thighs and legs in no time.
In this comprehensive guide, I’ll walk you through the entire process of cutting up a raw turkey, from preparing your workspace to storing the cut pieces. I’ll also explain the benefits of cutting up a turkey and provide cooking times so you know exactly how long your turkey parts need to cook.
Benefits of Cutting Up a Raw Turkey
Here are some of the biggest advantages to sectioning a turkey before cooking
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Cooks faster Smaller turkey pieces will roast much more quickly than cooking a whole bird. Pieces like the breast and thighs may only need 45-60 minutes in the oven
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Cooks evenly: A whole turkey often ends up with the thick and thin parts at varying levels of doneness. Cutting it up lets you get the white and dark meat perfectly cooked.
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More oven space Multiple dishes give you room to roast side dishes alongside the turkey pieces
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Easier to thaw: Thawing just the breast or legs goes much faster than waiting for a large frozen turkey to thaw over days.
Supplies Needed
You don’t need any fancy kitchen tools to cut up a turkey. Here’s what you’ll need:
- Sharp chef’s knife
- Kitchen shears
- Large cutting board
- Large rimmed baking sheet
- Bowl for scraps
Make sure your chef’s knife is very sharp. This makes slicing through joints and bones much easier.
Step-by-Step Directions
Follow these simple steps for cutting a whole raw turkey into 6 pieces.
1. Remove the Wings
- Pull one wing away from the body.
- Cut through the skin between the wing and breast.
- Bend the wing back to pop the joint out of its socket.
- Finish separating the wing with your knife.
- Repeat on the other side.
2. Remove the Legs
- Pull a leg away from the body.
- Cut through the skin between the thigh and breast.
- Cut down to the thigh joint, then twist to pop it out of the hip socket.
- Finish separating the leg.
- Repeat on the other side.
3. Separate the Drumsticks
- Place each leg skin-side down.
- Cut through the joint connecting the thigh and drumstick.
4. Halve the Breast
- Place the breast skin-side down.
- Cut along the breastbone to split the breast in half.
5. Remove the Backbone
- With shears, cut down both sides of the backbone.
- Remove the backbone and discard.
6. Cleanup and Store
- Place pieces in a baking dish or bowl.
- Season or freeze the pieces for later use.
And that’s it! With these 6 easy steps you’ll have turkey parts ready for any recipe.
Cooking Times for Cut-Up Turkey
To ensure food safety, turkey should always be cooked to an internal temperature of 165°F. Here are approximate cooking times for cut-up raw turkey pieces:
| Piece | Oven Temp | Cook Time |
|---|---|---|
| Wings | 400°F | 45-60 minutes |
| Breasts | 350°F | 45-60 minutes |
| Thighs | 350°F | 60-75 minutes |
| Legs | 350°F | 60-90 minutes |
Be sure to use a meat thermometer to verify your turkey reaches 165°F. Cook times may vary based on the size of the pieces.
Storing and Freezing Turkey Parts
Fresh cut turkey pieces can be refrigerated for 1-2 days before cooking. For longer storage, freeze the sections in freezer bags for 2-6 months. Thaw in the refrigerator before using.
If keeping the pieces together, place them in a baking dish or bowl, cover tightly, and refrigerate. You can season them just before cooking, or freeze them plain.
Frequently Asked Questions
Should you rinse a turkey before cooking?
According to the USDA, you should not rinse or wash a turkey before cooking. This is ineffective at removing bacteria and can actually spread germs to surfaces, utensils, and other foods.
Is it OK to leave a raw turkey uncovered in the fridge?
While safe, it’s best to thaw and store turkey in its original packaging or tightly covered to prevent drying out. Raw turkey can be refrigerated 1-2 days.
Is it better to cook a whole turkey or cut it up?
This comes down to personal preference. Many people like the presentation of a whole roasted turkey. But for faster, more even cooking, cutting it up works just as well.
What’s the best way to carve a raw turkey breast?
First make a horizontal cut above the thigh and shoulder joints. Then make vertical slices downward from the top of the breast to the base cut.
Get Creative with Your Turkey Parts
Breaking down a whole turkey opens up lots of possibilities for how to cook it. Here are just a few ideas:
- Roast pieces on a sheet pan with veggies
- Make grilled turkey kebabs
- Simmer legs and thighs into soup
- Bread and pan fry cutlets
- Smoke wings or legs like chicken wings
- Sauté diced breast meat for sandwiches or stir fries
With some simple tools, a bit of knife skills, and just 20 minutes, you can take a whole turkey from the market to ready-to-cook parts. Cutting up a raw turkey makes cooking it much easier. Give it a try and you may never go back to wrestling a whole bird again!
Step Two: Cutting the Legs
Next, take the leg off, by first breaking through the skin with your knife to reveal the joint. Pull the leg away from the body, pulling hard enough so that the socket pops out, and cut right between the joint to release the leg. Repeat on other side.
Now that you have removed the leg quarter, you can split the thigh from the drumstick, if desired. Feel along to find the joint (this will improve with practice), get the knife into the middle of the joint and cut through (this is a softer joint so the knife will have no trouble).
Step One: Cutting the Wings from the Body
Lay the turkey on its back. Pull wing away from the body and pierce the skin with your knife. Keep pulling and cut through the joint while continuing to pull to release the wing from the body. Repeat on other side.If desired, the wing can be cut into 3 sections: the drummette which is the upper portion (cut through the elbow joint); the middle section and the wing tip (these can be separated at their joint or used as one piece). If the wing tip is removed, it doesn’t provide much meat but can be used for soup or stock.