When we make our Thanksgiving roast turkey we never make it whole. Our tradition is to brine it, then to bone it, and finally to bake it. {I know that you roast meat and you bake bread, cakes and such but I liked the alliteration.}
As the bird roasts, it fills the house with a mouthwatering aroma. The all-purpose seasoning we use along with the onion and butter flavors every bite of turkey– not just the outer skin. This moist turkey isn’t dependent on a heavy gravy to give it flavor or to make it moist. We find that even the breast meat is always tender and succulent.
Our 16 1/2 pound turkey cooked in just about 1 1/2 hours compared to the 4 or more hours a whole turkey would take to reach an internal temperature of 165° F. And we have another little time-saving secret. We made the turkey the day before and then on Thanksgiving we just warmed it up in a large electric skillet set on low.
It turned out to be a perfect roast turkey! It tasted as if it was just roasted and sliced –delicious!! Try our method and see if it’s not true!!
For this recipe, you’ll need turkey, lemon juice, oranges, kosher salt, brown sugar, onions, jalapeño peppers, cilantro, garlic, chili powder, cumin, oregano, unsalted butter, white wine.
How the best Thanksgiving roast turkey started
This method is actually my mamma’s way to make a roast turkey. She didn’t brine the bird, but she did bone the turkey. She would then use the fleshy bones and neck to make her brodo {broth}.
She’d season the turkey with plenty of salt and pepper, sprinkle the meat with just a bit of rosemary, then smother the meat with onions slivered so thin that when the onions cooked they seemed to dissolve into the turkey pieces.
Finally, she dotted the entire onion-covered meat with thin pats of butter.
A juicy roast turkey evolves
We took my mamma’s basic way of boning, seasoning, and roasting a turkey and added to it. Now we let the bird soak in a brine. The brine we make has a southwestern flavor to it and the turkey soaks in it for 24 hours.
We’ve photographed each step and written an explanation for it.[ If some of the photos are fuzzy it’s because a certain someone is too darn quick with a knife and I couldn’t keep up.]
We’ve included the brine recipe and the All Our Way Seasoning is in a previous post.
Here is our no-fail deconstructed turkey recipe
1. Remove turkey from brine and pat dry with paper towels.
2. Place turkey breast side down on paper towel covered cutting board. Cut both wings off at the joint next to the body.
3. Cut off both legs and the thighs at the joint next to the body.
4. Remove the lower back by cutting on either side of the rib bones, pulling the bony piece toward you and breaking it off.
5. Split the breast meat in two by slicing down the middle of the breast.
6. Let the knife follow the breast bone on one side.
7. Keep cutting downward following the breastbone until the meat is cut off.
8. Follow the same procedure on the opposite side.
9. This is what the breastbone looks like with the meat removed.
10. Separate the leg from the thigh by cutting through the joint. It should cut right through. Do this for both sides.
11. Lay the thigh skin side down.
12. Detach the meat from the bone by first running the knife on either side of the bone. Do not cut all the way through.
13. Run the knife underneath the bone and continue cutting until the meat is all off the bone.
14. Lay the thigh meat flat — skin side down.
15. Cut the thigh meat into two pieces.
16. Separate the wing by cutting at the joint. Do this for both wings
17. Run the knife on either side of the bone so that the meat is still attached but the bone is exposed.
18. This is the way both wing pieces look. They will roast like this.
19. These are all the turkey pieces that are ready to be put into a large roasting pan. The legs do not get boned.
20. Thinly slice one onion.
21. Put the turkey pieces into the pan skin side down. Season the side facing up first then sprinkle the onions over the entire meat pieces and finish by placing pats of unsalted butter – about 3/4 stick –evenly over the meat. Put in a preheated 350°F. oven.
22. Bake for 30 minutes then add 1/3 cup of dry white wine. Turn over the pieces and season this side with the All Our Way Seasoning. The meat will be skin side up and it will stay this way until done.
23. Using a baster, baste every 15 minutes until the internal temperature reaches 165°F. Our turkey took 1 1/2 hours. Let the turkey rest for 20 minutes.
24. The boned turkey is sliced and ready to eat. The pieces still with the bone are for those who like the dark meat and like to pick at the bone — that was my papa.
Make the Thanksgiving turkey ahead
We made the turkey on Wednesday and we ate it on Thursday.
Just think how wonderful it would be to have room in the oven to make something other than the turkey. And you wouldn’t have to make space at the dining room table for a huge platter and bird. that is a win-win.
Right now there are quite a few sales on fresh turkey. We took advantage of the sales and bought three. We’ve already brined, boned and baked another turkey and froze the meat into dinner portions.
We froze one turkey whole for frying later on and the last one we boned and froze in two portions for roasting at a later date. We simply can’t pass up $.49 a pound for meat — that’s cheap eating.
If you have any questions please ask and if you need anything clarified let us know and we’ll try to make it clearer. Once you try this deconstructed turkey recipe, you’ll never want to go back to roasting a whole bird again.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED . . .
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Perfect Roast Turkey: Brine it, Bone it, Bake it
This method works equally well with an entire turkey or just a turkey breast. The brine gives the meat plenty of flavor as well as ensuring that it stays moist and succulent. You won’t have to drown the meat in gravy just to be able to swallow. This is the best roast turkey recipe we’ve ever tasted. This dish would be ideal for any holiday meal and it is so simple to make we’ve even made it throughout the year when we had a roast turkey craving. Make it for your family and friends and see for yourself.
If you like this recipe, please give it a 5-star rating.
Perfect Roast Turkey: Brine it; Bone it; Bake it
Ingredients
- 1 1/2 cups bottled lemon juice
- 2 cups oranges halved
- 3/4 cup kosher salt
- 1 1/2 cups packed light brown sugar
- 1 1/2 cups chopped yellow onions
- 3 jalapenos minced (with their seeds)
- 1/3 cup chopped fresh cilantro
- 3 Tablespoons chopped garlic
- 4 1/2 teaspoons chili powder
- 4 1/2 teaspoons ground cumin
- 1 1/2 teaspoon dried oregano
BAKING THE TURKEY
- 12 lb. turkey
- 6 tbsp unsalted butter
- 1 onion med. size thinly sliced
- 1/2 cup white wine dry
- All Our Way seasoning
Instructions
- Combine all of the ingredients with 1 1/2 gallons of water in a large nonreactive container and stir to dissolve the sugar and salt.
- Rinse the turkey under cold running water. Make sure everything is out of the turkey's cavity. Trim off all extra pieces of skin and fat, including the wing tips. Discard.
- Add the turkey to the brine and make sure the brine covers the turkey. If necessary add more water.
- Refrigerate for at least 12 hours and up to 24 hours.
- When ready to roast, remove turkey from the brine and pat dry with paper towels. Follow the technique for All Our Way Turkey - Brine it, Bone it, Bake it.
ROASTING THE TURKEY
- Preheat oven to 350 f. Place the boned turkey skin side down in a large pan. Make sure the pieces fit snuggly together - you don't want those juices to evaporate.
- Generously season the turkey with All Our Way seasoning and rub or your favorite seasoning. Scatter the thinly sliced onions over the top of the meat. Dot the entire turkey pieces with the unsalted butter.
- After 15 minutes, turn the turkey skin side up in the pan. Sprinkle the white wine over the turkey and salt and pepper this side.
- Using a turkey baster, baste the turkey with its juices every 15 minutes. Once the thickest pieces reach an internal temperature of 160 F. remove from oven.
- Loosely tent with aluminum foil and let it rest for 15 minutes.
- Slice the turkey parts and then put them back into the pan. Baste with the juices of the turkey slices.
- ENJOY!! This will be one moist and delicious turkey!!
Notes
- Adapted from Emeril Lagasse Southwest Turkey
Nutrition
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Amy Dong says
Agreed completely! Brining is the way to go for the most tender, moist turkey. The basting must give your turkey such great flavors. I, for one, can eat turkey all season long 🙂
Gail says
Love your thorough step by step pictures! I’ve never cooked a turkey in my life but I would totally try this method!
Marisa Franca says
Hi, Gail! I hope you give it a try — use the bones for bone broth and you have some amazing meals ahead of you. xoxo
Jenni LeBaron says
This turkey sounds completely amazing. I love all of the fresh citrus you utilize and all of those gorgeous herbs and seasonings. I might have to try this before Thanksgiving rolls around because I don’t want to wait!
Leanne says
I don’t often cook a turkey since it’s just me and my husband, but with the holidays approaching, turkey is definitely on the menu. This is such a helpful post and the turkey really does look perfectly roasted! Can’t wait to give this recipe a try!
Rebecca Blackwell says
I tried this earlier this week and it is soooooo delicious. I absolutely love the step-by-step tutorial about how to debone a turkey. I’d never deboned a turkey before and, honestly, hadn’t even considered doing so until I saw this recipe. Your instructions made it super easy. Thank you so much!
Candice says
We tried this recipe last year and it really was perfection…I bet it was that amazing 24-hour Southwestern brine. Everyone loved it… can’t wait to make it again this year!
Marisa Franca says
Thank you, Candice, for taking the time to comment. We’re so glad you liked the turkey — it’s our traditional turkey. Have a wonderful holiday!! xoxo
Lori Hill says
It sounds like an awesome way to prepare the turkey! I bet it’s delicious!! Thank you for sharing at #BloggingGrandmothersLinkParty
Clearissa Coward says
Your turkey is beautiful and I know it is flavorable. No large roster needed. Easier cleanup. What’s not to love? This is very different from my traditional way of preparing the turkey. TFS.
Deb says
IF i make a Wednesday how do I warm it up Thanksgiving day so it’s moist n doesn’t dry out?
Marisa Franca says
Hi Deb!! Well, what we do is put the turkey in our large electric skillet and set on warm. By the time we eat, it is warm and juicy. If you don’t have an electric skillet, put the sliced turkey in a 13X9 pan or larger depending on the size of the turkey with all the juices. Cover the turkey with foil and set in a preheated 200 F oven. I know setting it in the oven saves you time but not the oven. Ideally, the large electric skillet set on warm is fantastic. It warms up in no time. We occasionally ladle some of those yummy juices over the meat as it warms. On the big day, you don’t have to contend with slicing the turkey off of the bones. Really a time saver and the taste is soo good.
Noel Lizotte says
I came back for a second look at this recipe … considering it for the big dinner! This just looks so tasty!
Andrea says
Thank you for sharing so many great info! I’ve actually never attempted to roast a turkey, but I’m definitely going to try it this year, I’ll make sure to follow your recipe 🙂
Sam | Ahead of Thyme says
What an interesting way to prepare turkey dinner! Looks so juicy!
Eileen Kelly says
Marisa, this is a fantastic way to make a turkey! I have brined a lot and love the flavors. What you do by deboning, is fantastic! You have a delicious flavorful turkey! I love that your Mom made a Brodo with the turkey carcass. I love that you cook the turkey on Wednesday. You are right, the mess is out of the way! More room and maybe a little relax time on Thursday!
lauren says
I always brine my turkey but I’ve never taken it off the bone! Such a great idea and cuts down on cooking time. Definitely trying it this year!
Anne Murphy says
Oh, what a great idea! I’ve had someone teach me how to bone a chicken,once, but that was keeping the whole thing in one piece to stuff later – very cool but very fussy… This looks so worth it! I totally love the idea of cooking it on Wednesday – I like to make as much ahead as possible, but always just accepted the idea that the turkey just was not possible. This opens up a whole new world! LOL
Jessica (Swanky Recipes) says
The hubs has been on me to make a pre Thanksgiving feast all ready! I can’t blame him though because roasted turkey is my favorite this time of year. I’m going to up my game this year and make this brine recipe!
Kitty says
I’m a big fan or not cooking a turkey whole. It just takes to darn long when it’s in one gigantic piece! Excited to try this method!
Leslie Haasch says
I always make my Thanksgiving turkey the same way, year after year. I should try something different this year and brine it!
Shelley says
What a fantastic take on Thanksgiving turkey! Such a great, unique flavor profile with the jalapeño peppers, cilantro, chili powder and cumin – my boys would love that! And I love that it’s something that can be made ahead, which makes pulling together the “main event” soooooo much easier! Such great info and step-by-step photos to help everyone get this right. Terrific post – thank you!
Jenni LeBaron says
This looks like a fantastic way to shake my traditional Thanksgiving turkey up! I bet the consistent basting make the bird so moist and tender!
Veena Azmanov says
This is a fabulous post, Marisa. I keep coming back to read it. So packed with good information. Definitely great for anyone who is new working with turkey.
Dee | Grammy's Grid says
YUM! We haven’t had traditional turkey since hubby got into the deep frying craze! This year we just may skip the fryer as I do not like how it tastes. Shared ♥
Marisa Franca says
Hi, Dee! We used to fry a turkey — it’s been a while our son has the fryer now.
Helen @ Fuss Free Flavours says
This is just fabulous – I love that all the work is done in advance making this so easy to serve. Love a lovely moist juicy turkey too!
Ciao Chow Linda says
Wow. That is a novel and delicious way to make a turkey. I won’t be making the turkey this Thanksgiving, but want to give this a try another time.
Heather says
I am on Turkey duty this year (well that amonst all the things!) so thank you for this! I have heard brining makes a huge difference so going to have to give it a try! And the alliteration is helpful 😉
Gloria says
I told my husband about this recipe. I think we need to try this….looks like a great way to enjoy delicious turkey. Only wish we could get turkeys that cheap in Canada!! You can sure feed a crowd this way….and my kids LOVE turkey. They always want leftovers when I make it.
Dawn - Girl Heart Food says
Whoa! Talk about lots of great instructional pics! I absolutely love turkey…one of my fave proteins and this has me totally wanting some right now 🙂
Denise says
I love this idea! I have never made the Thanksgiving turkey but I just might this year. The boning looks a little intimidating but my father in law was a butcher and lives with us so I’m sure he can lend his wisdom. Can’t wait to give this a try. I might not wait for Thanksgiving either!
Marisa Franca says
Hi, Denise! The process really isn’t difficult and the turkey tastes amazing.
Veena Azmanov says
You do make things looks so easy Marisa. You remind me of my mom. That’s how she taught me – detailed explanation. Thanks for the lovely read. Beautiful post.
Jolina says
This looks amazing Marisa! I have never been involved in the turkey part of thanksgiving, they always assign me to dessert (I wonder why lol!) so I always thought it was such a complicated process. I love how you broke the process down like this.
Alexis says
Great job explaining the deboning of the turkey, so simple even I understood it. I’ll have to give it a try when the turkeys go on sale in a few weeks. Thank you
Gloria says
What an interesting post. We have NEVER prepared turkey this way. Roasted, BBQ, spatchcocked…but never this way. I totally WISH we could get a turkey that cheap in Canada. We just had Thanksgiving last weekend and I paid $2.49 per pound for a fresh turkey. Frozen was $1.99/pound….I keep saying food in Canada is WAY overpriced. I would have my freezer full of turkey if I could get that deal.
Veena Azmanov says
Marisa this is such an informational post. Love it. Not many people know how to debone a chicken. I love no-fail recipes and need to try this soon.
Jyothi (Jo) says
That’s a beautifully cooked and presented turkey. I would say this would be the best show stopper on dinner table for thanksgiving. Your recipes always gives out so much information that it’s guaranteed to be a hit with any family.
Dan Zehr says
An interesting turkey recipe. Great idea for a festive table. Wow and wow, this is so delicious and it makes my mouth watering
Mahy Elamin says
Wow, what a beautiful presentation! What a scrumptious dish! I am going to make this! Yum. Thank you.
Denay DeGuzman says
I love all the great step-by-step photos! What a great way to make a perfect roast turkey. Yum. Yum!
Noel Lizotte says
I swear Thanksgiving is my favorite holiday! This looks wonderful … and what a great way to keep the turkey from becoming tasteless.
Pavani says
That is a perfectly cooked turkey – so juicy and delicious. It’s almost time for turkey day 🙂 Thanks for sharing the recipe.
Karyl Henry says
This turkey looks delicious…but I know I would miss having that big old turkey leg on my plate 🙂 I will say, this makes leftovers the next day much easier
Lauren Vavala says
This turkey looks absolutely perfect to me! I never thought to take it off the bones, but what a great idea to save time (and prevent my fiance from shredding it to bits attempting to carve it after roasting ha!).
Claudia Lamascolo says
We love a brined turkey but we smoke ours. I really love it fried too although not healthy the fried one is my favorite so we make two 10 pounders for the holiday. The kids love the brined one too.
This surely looks fabulous and I think I will try your brine it sound so flavorful.
Tammy says
Haha love it! Brine it, bone it, bake it – has a ring to it if you ask me! Anyway, I love this method. We’ve been brining our bird for the past couple of years and you can truly taste the difference…so good! I like your technique of boning it before cooking…definitely need to try this and it makes the whole process a lot easier!
Jovina Coughlin says
You have a great recipe for turkey. It won’t be long now before we need this recipe.
Susie says
Good morning, Marisa, I’m going to give your NO FAIL recipe a try…….I’m not sure about the boning process😳. We can’t tell you how happy we are to hear the exciting news about the house. This house was meant for you both….We LOVE everything about it. Prayer is powerful and believe you had some help from family above…. We know we did when we bought our house.
Thanks, again, for another great recipe…..Wish I had the Master to debone my Turkey for me😊
Marisa Franca says
Thank you, sweet Sis!! It’s not hard to bone out the turkey — think of it as a big chicken. Sending lots of love and hugs your way!!
Rosemary says
Marisa, that looks so delicious, going to make this for sure. Thanks
debbiedoos says
You have my mouth watering. Thanks for sharing!
Marisa Franca says
It is a great way to make the turkey — in all the years we’ve been making it, it has yet to be dry.
Lisa says
Yesterday, while eating turkey soup, I was feeling I’ve had enough turkey for a while…now I see this post and how delicious the turkey looks in the final photo, and it makes me want to eat some right now! This looks so good. I’ve yet to brine a turkey but have always wanted to try it, maybe next year. Thank you for the post and your recipes/instructions.