Turkey - Cut Up and Roasted
November 24, 2020
This year I tried something new. I cut up the turkey, but still roasted in my waterless turkey roaster.
Turkey
24 hours before cooking -
Take turkey out of bag.
Cut up the turkey into breast halves, legs, thighs and wings. Save unused pieces for stock.
Pat dry with paper towels.
Put generous amount of kosher salt all over the pieces.
Store uncovered in a refrigerator for up to 24 hours.
Stock and Gravy
Chop up giblets, neck, backbone and any other parts into 2" pieces.
On a large baking sheet at 350 degrees, brown pieces for for 45 minutes, turning once.
In a large pot over medium heat add 2 tablespoons of oil.
Add 1/2 to 1 cup chopped each - carrots, celery and onion.
Cook for around 10 minutes until softened.
Add turkey pieces (and any turkey oil) to pot and cook for 1 minutes.
Add enough cold water to cover.
Add 1 bay leaf.
Add 1/4 teaspoon peppercorns
Bring to boil, then turn down and simmer (uncovered) for 3 hours.
Skim foam occasionally.
When finished, scoop out the large pieces onto a plate.
Using a strainer, remove any addtional solids into a large bowl.
Let stand until yellow fat rises to surface, 1 to 2 minutes, then skim off and discard fat.
You immediately or put bowl into large bowl with ice to cool quickly.
Store in refrigerator for up to 2 days.
Pull any remaining meat parts off the bones and store in refrigerator for gravy.
Cooking the Turkey
Coat pieces with melted butter.
If you didn't salt prior, add salt.
Season with pepper and any other favorite seasonings.
In a large waterless roaster, cook at 350 degrees until thermometer reads 165 degrees.