Parts is Parts for Thanksgiving?
October 28, 2016 5:04 PM Subscribe
On Thanksgiving, can I just roast turkey parts rather than an entire turkey?
Because Reasons I am having an absurd amount of people over for Thanksgiving. Like 20+, in a small house. It's going to be a buffet style free-for-all, very non-stuffy. People are bringing all sorts of things, but one thing I'm definitely in charge of is the turkey. I've heard that if you need a lot of turkey, it's better to cook multiple small birds rather than one honking enormous one but I have a small oven so I'd still only be able to cook one at a time, which just seems like it's gonna lead to difficulties and logistical challenges, reheating, etc.
I haven't looked at the supermarket yet but i'm assuming I can purchase turkey legs, thighs, breasts in packages. Why don't I just roast those in my oven?
Feels like it would be easier, logistically simpler, and also would solve that pesky thing where the white and dark meat on a whole turkey need different roasting times.
I could not care less about "the grand moment where I bring the pretty turkey to the table" since we're not having a sit-down dinner. Also, among my collective friends/family there doesn't seem to be a single person who's actually good at carving, so every year we have to sort of rope someone into it and they end up hacking it up (not that I care).
Is there something I'm not thinking of? I never do in-the-bird stuffing so that's not a problem. I'm assuming I can still do pan gravy with the collected drippings of multiple pans.
Thoughts? Specific recipes you recommend? Anything else I should consider?
Because Reasons I am having an absurd amount of people over for Thanksgiving. Like 20+, in a small house. It's going to be a buffet style free-for-all, very non-stuffy. People are bringing all sorts of things, but one thing I'm definitely in charge of is the turkey. I've heard that if you need a lot of turkey, it's better to cook multiple small birds rather than one honking enormous one but I have a small oven so I'd still only be able to cook one at a time, which just seems like it's gonna lead to difficulties and logistical challenges, reheating, etc.
I haven't looked at the supermarket yet but i'm assuming I can purchase turkey legs, thighs, breasts in packages. Why don't I just roast those in my oven?
Feels like it would be easier, logistically simpler, and also would solve that pesky thing where the white and dark meat on a whole turkey need different roasting times.
I could not care less about "the grand moment where I bring the pretty turkey to the table" since we're not having a sit-down dinner. Also, among my collective friends/family there doesn't seem to be a single person who's actually good at carving, so every year we have to sort of rope someone into it and they end up hacking it up (not that I care).
Is there something I'm not thinking of? I never do in-the-bird stuffing so that's not a problem. I'm assuming I can still do pan gravy with the collected drippings of multiple pans.
Thoughts? Specific recipes you recommend? Anything else I should consider?
I would think it would be more expensive to buy the bits.
For what you've described, I'd do two 12lbs birds. I'd probably start one at 8am and the other around noon.
But also given your description, I'd cook in advance.
posted by Ftsqg at 5:15 PM on October 28, 2016 [2 favorites]
For what you've described, I'd do two 12lbs birds. I'd probably start one at 8am and the other around noon.
But also given your description, I'd cook in advance.
posted by Ftsqg at 5:15 PM on October 28, 2016 [2 favorites]
Best answer: You 100% can do this and I've totally done it and it turned out fine and given that we used to carve the bird in the kitchen anyway, no one even knew any different. It's actually kind of great (I think) because you can buy four breasts if your family loves white meat, or whatever. (I've also cooked a small whole turkey and an extra turkey breast, which worked well for our family.) I also loved not having to deal with taking out the neck and then dealing w. the carcass, but I really hate the turkey detritus.
The only thing to bear in mind is that, depending on how much you're cooking, you STILL might not be able to do it all in one fell swoop? But you can figure it out.
posted by Countess Sandwich at 5:17 PM on October 28, 2016
The only thing to bear in mind is that, depending on how much you're cooking, you STILL might not be able to do it all in one fell swoop? But you can figure it out.
posted by Countess Sandwich at 5:17 PM on October 28, 2016
THat sounds like a fine plan, with the caveat that the only turkey pieces I've seen for sale at my supermarket are breasts (presented as what you roast for spectacular thanksgiving dinner for 2-3 people) and drumsticks (tucked off in the poultry section). If you wanted to have thighs and wings and intermediate parts, you could also just chop up the turkey before roasting it, probably fit one turkey on each oven rack that way.
posted by aimedwander at 5:26 PM on October 28, 2016 [1 favorite]
posted by aimedwander at 5:26 PM on October 28, 2016 [1 favorite]
There is nothing stopping you from doing this, certainly. I have largely given up on the bird entirely or get rotisserie turkeys from the grocery store deli or smoked turkeys from the BBQ restaurant, which also works very well.
You should probably ask the butcher department at your grocery store about this, as it is likely they will cut up or spatchcock turkeys for you for free. They have very fancy saws that'll cut through frozen bird.
posted by Lyn Never at 5:27 PM on October 28, 2016 [1 favorite]
You should probably ask the butcher department at your grocery store about this, as it is likely they will cut up or spatchcock turkeys for you for free. They have very fancy saws that'll cut through frozen bird.
posted by Lyn Never at 5:27 PM on October 28, 2016 [1 favorite]
Order and pick-up roasted Turkey from your favorite upscale grocery market. In LA I would get this from Bristol Farms over Gelson's or Whole Foods. Greenblatts Deli does pretty good turkey every day and I know they take holiday orders. And so on.
I would not attempt this in a small oven for 20 people. Can you borrow a large outdoor smoker? Because that's one way to do this without your oven.
Here is my reasoning on getting this from an outside professional source... You will hardly be saving any money in the end (parts are expensive!) and the amount of time you will spend cooking is an additional expense.
Order and pick up. Re heat. Done.
posted by jbenben at 5:28 PM on October 28, 2016 [10 favorites]
I would not attempt this in a small oven for 20 people. Can you borrow a large outdoor smoker? Because that's one way to do this without your oven.
Here is my reasoning on getting this from an outside professional source... You will hardly be saving any money in the end (parts are expensive!) and the amount of time you will spend cooking is an additional expense.
Order and pick up. Re heat. Done.
posted by jbenben at 5:28 PM on October 28, 2016 [10 favorites]
You can but you have to stagger the cooking times which seems like more work to me. I think buying a roasted turkey is a lot easier.
posted by Ideefixe at 5:31 PM on October 28, 2016 [1 favorite]
posted by Ideefixe at 5:31 PM on October 28, 2016 [1 favorite]
Agreed with above about ordering and reheating if possible. I am always a fan of taking the easy and still tasty way when hosting large gatherings, regardless of kitchen size!
Could also see if a local butcher does turkey rolls.
In my family, rather than just doing the one big bird, we will do a smaller one and another meat, usually ham. The ham is easy to do ahead and serve cold or give a quick reheat. So you could also consider something like that as an option.
posted by MandaSayGrr at 5:33 PM on October 28, 2016 [2 favorites]
Could also see if a local butcher does turkey rolls.
In my family, rather than just doing the one big bird, we will do a smaller one and another meat, usually ham. The ham is easy to do ahead and serve cold or give a quick reheat. So you could also consider something like that as an option.
posted by MandaSayGrr at 5:33 PM on October 28, 2016 [2 favorites]
Best answer: Alternative: Cook 2 or 3 birds a day in advance, carve after cooling and place in trays. Re-heat the carved roasted turkey in the serving chafing dishes.
posted by jbenben at 5:33 PM on October 28, 2016 [2 favorites]
posted by jbenben at 5:33 PM on October 28, 2016 [2 favorites]
Cutting up a turkey yourself is a fine idea as is spatchcocking mentioned above. I won't cook a turkey any other way now. You cut out the backbone and squash the bird flat. It all finishes at the same time and in a quick 80 minutes or so for a 14 pound bird.
posted by cecic at 6:00 PM on October 28, 2016 [3 favorites]
posted by cecic at 6:00 PM on October 28, 2016 [3 favorites]
I have cooked TG after having the butcher break it down for me, after having the butcher spatchcock it, after spatchcocking it myself, and cooking one bird in advance and one bird day-of. I usually buy a bunch of extra turkey necks for the stockpot no matter what strategy I use.
I will always, henceforth, have spatchcocking done by the butcher - turkeys are pretty big and awkward and once was enough for me. But otherwise all of these are fine.
A broken down bird is super easy since you can start the dark meat early and then put the white bits in later. I would start with a whole bird rather than parts if you make soup or stock.
The bird-in-advance (or half-bird in advance) lets you get the first carcass into a tiny stockpot (i.e. a tall saucepan) to make just enough stock for gravy day-of. Having some turkey already done also lets you make ludicrous turkey sandwich 'leftovers sliders' as an amuse bouche, which reliably amuses... And lets you make any seasoning or timing adjustments for the second bird.
posted by janell at 6:03 PM on October 28, 2016 [1 favorite]
I will always, henceforth, have spatchcocking done by the butcher - turkeys are pretty big and awkward and once was enough for me. But otherwise all of these are fine.
A broken down bird is super easy since you can start the dark meat early and then put the white bits in later. I would start with a whole bird rather than parts if you make soup or stock.
The bird-in-advance (or half-bird in advance) lets you get the first carcass into a tiny stockpot (i.e. a tall saucepan) to make just enough stock for gravy day-of. Having some turkey already done also lets you make ludicrous turkey sandwich 'leftovers sliders' as an amuse bouche, which reliably amuses... And lets you make any seasoning or timing adjustments for the second bird.
posted by janell at 6:03 PM on October 28, 2016 [1 favorite]
When I worked in a restaurant we worked it out that it was significantly cheaper to cook whole birds and cut them up ourselves than to buy pre-cut parts. So it might be worthwhile to do the math. But, if it's not significantly more expensive, then I would say parts are the way to go. So much easier!
I also second the recommendations for pre-cooked turkeys if they're affordable. Wegmans, one of our best local grocery chains, is well-known for top-notch Thanksgiving catering, and you can get anything from just the turkeys to the entire dinner generally for no more than you'd pay to make it yourself.
posted by The Underpants Monster at 6:06 PM on October 28, 2016 [1 favorite]
I also second the recommendations for pre-cooked turkeys if they're affordable. Wegmans, one of our best local grocery chains, is well-known for top-notch Thanksgiving catering, and you can get anything from just the turkeys to the entire dinner generally for no more than you'd pay to make it yourself.
posted by The Underpants Monster at 6:06 PM on October 28, 2016 [1 favorite]
Is there a reason you can't divide the turkey assignment between two people and have the other person bring their turkey along to your place? They can feel free to carve in advance if it's difficult to transport intact.
posted by Sara C. at 6:22 PM on October 28, 2016
posted by Sara C. at 6:22 PM on October 28, 2016
I would also add that we had more than 20 for Thanksgiving last year, did one typically sized turkey, and it was fine. We have a lot of vegetarian friends (and everyone brought piles and piles of sides), so I guess if this is for 25 strapping Nebraskan lumberjacks it may not go over as well. But I didn't even realize until reading this question that a twelve-pound turkey might not feed ~20 Thanksgiving guests.
posted by Sara C. at 6:25 PM on October 28, 2016 [1 favorite]
posted by Sara C. at 6:25 PM on October 28, 2016 [1 favorite]
At my local stores, whole turkeys are ridiculously cheap in the weeks before Thanksgiving. I have never cut one up before cooking, but I can't imagine that it would be much harder than cutting up a chicken, of which I have done several hundred over the years. (Google shows a number of videos with instructions, but I didn't preview any of them.)
The trick would be buying it far enough in advance that it can be completely thawed (in the refrigerator) before you need to start cutting.
In years past, when I was celebrating Thanksgiving alone, I have bought a turkey roll, two or three pounds of skinless, boneless, dark and white meat rolled together in an foil roasting pan and purchased frozen. Not a visually exciting presentation, but I found the taste and texture perfectly acceptable.
posted by Bruce H. at 6:50 PM on October 28, 2016
The trick would be buying it far enough in advance that it can be completely thawed (in the refrigerator) before you need to start cutting.
In years past, when I was celebrating Thanksgiving alone, I have bought a turkey roll, two or three pounds of skinless, boneless, dark and white meat rolled together in an foil roasting pan and purchased frozen. Not a visually exciting presentation, but I found the taste and texture perfectly acceptable.
posted by Bruce H. at 6:50 PM on October 28, 2016
Nth spatchcocking. I won't cook a turkey any other way. Although I've not tried it, Alton Brown suggests putting the bird right on the oven rack with a baking sheet of vegetable to catch and soak up the drippings. I imagine you could cook two turkeys at the same time on racks one over the other with a drip pan underneath the lower one, but like baking two sheets of cookies, I imagine the cooking time will not be even, so two thermometers and all that.
posted by plinth at 7:03 PM on October 28, 2016 [1 favorite]
posted by plinth at 7:03 PM on October 28, 2016 [1 favorite]
You can totally do this. I would also consider using the stovetop for the dark meat instead of the oven, if oven space is at a premium. I much prefer dark meat braised, anyway, like in this recipe and a braise reheats more reliably than roasted meat.
posted by fingersandtoes at 7:15 PM on October 28, 2016 [1 favorite]
posted by fingersandtoes at 7:15 PM on October 28, 2016 [1 favorite]
Buy some turkey backs and wings now, and roast them to get a nice bunch of turkey drippings. Save the drippings, then use the parts to make stock. With the stock, you can do your gravy in advance, no rush, and just reheat it. (Same goes for stuffing!) Then go with the turkey prep of your choice, with no stress about the gravy etc day of.
Good luck!
posted by 2soxy4mypuppet at 7:16 PM on October 28, 2016 [1 favorite]
Good luck!
posted by 2soxy4mypuppet at 7:16 PM on October 28, 2016 [1 favorite]
Yes.
And you can take a whole bird, split it in half, supreme the breast, separate out the legs and wings, and roast 100% separately. You'll take off significant time for cooking as well as be able to pull wing parts early so they don't dry out - and yes, you can do multiple birds and rack em in an oven in much tighter space.
posted by Nanukthedog at 9:19 PM on October 28, 2016
And you can take a whole bird, split it in half, supreme the breast, separate out the legs and wings, and roast 100% separately. You'll take off significant time for cooking as well as be able to pull wing parts early so they don't dry out - and yes, you can do multiple birds and rack em in an oven in much tighter space.
posted by Nanukthedog at 9:19 PM on October 28, 2016
If you do this in batches do all the legs/thighs together and then the breasts and wings separately. That way you can cook the dark meet longer and not dry out the breast meat. This is arguably preferable than roasting a whole bird but everyone likes the pretty presentation.
posted by Exceptional_Hubris at 9:20 PM on October 28, 2016
posted by Exceptional_Hubris at 9:20 PM on October 28, 2016
Please buy this cooked already! I love cooking and the more complicated the better, but last year for Christmas (when we traditionally have goose and/or duck), I bought one bird cooked at the butcher store because my oven is too small, and we were too many for one bird. It was so delicious! He asked if I would like it cut up, so that is an option, and they had made delicious gravy, which I didn't really need because I had the other bird, but he insisted I take it with me and taste it.
posted by mumimor at 5:52 AM on October 29, 2016
posted by mumimor at 5:52 AM on October 29, 2016
Turkeys being nice-sized, you can buy a whole turkey, and cut it into wings, thighs, legs, breasts fairly easily. Plus, you can freeze any surplus to roast later.
posted by theora55 at 3:44 PM on October 29, 2016
posted by theora55 at 3:44 PM on October 29, 2016
You can buy pre-smoked turkeys, re-heat, and plate nicely. Tá-da!
posted by Neekee at 6:55 PM on October 29, 2016
posted by Neekee at 6:55 PM on October 29, 2016
We have a big group at Thanksgiving and I do this. I usually buy two whole turkeys and cut them up (or have the butcher do it) so I can use the backs and wings for stock, but parts work too. You can braise or roast the parts. Here are a few recipes:
Braised: Roasted:
posted by loop at 1:21 AM on October 30, 2016
Braised: Roasted:
- Cook's Illustrated Slow Roasted Turkey with Gravy (subscription required)
- Serious Eats Roast Turkey in Parts
posted by loop at 1:21 AM on October 30, 2016
Response by poster: Thank you so much for the responses. I actually...ended up having an emergency that left me without a refrigerator. I got a minifridge which allowed me to store ingredients for side dishes, but I wasn't going to be able to pull off dealing with the turkey/turkeys/turkey parts. A friend offered to cook it and bring it over for the feast. Will definitely turn back to these suggestions for the next Thanksgiving, though.
posted by BlahLaLa at 1:02 PM on November 28, 2016
posted by BlahLaLa at 1:02 PM on November 28, 2016
This thread is closed to new comments.
posted by jrobin276 at 5:11 PM on October 28, 2016 [3 favorites]