Deconstructed Turkey

Deconstructed Turkey
Makes 12
Prep 15 m
Roast 75 m


  1. 1 of 1 If using, arrange herbs and vegetables on a rimmed baking sheet in a single layer (see Golden Roast Turkey). Fit a wire rack into baking sheet and add 1/2 cup water. Pat dry cut-up pieces of one 12 to 16 lb turkey (see Note, below). Rub with 3 tbsp olive oil and season with 1 1/4 tsp salt and 1/2 tsp black pepper. Arrange on rack so that breast pieces are at outside edges, with tapered parts facing in. Place thighs and legs next to breasts and wings in the middle. Roast at 450 degrees for 55 to 75 minutes, rotating pan twice during cooking, until golden brown and temperature reaches 165 degrees in thickest part of thigh. Transfer breasts to a cutting board and loosely cover with foil. Reserve juices from baking sheet if using for gravy. Let rest 10 minutes before slicing. Transfer wings and dark meat to a platter; loosely cover with foil.
Nutrition Information for Deconstructed Turkey
Servings Per Recipe: 12
Per Serving: 0 g fiber, 0 g carb., 474 mg sodium, 20 g Fat, total, 64 g pro., 456 kcal cal.