My daughter helped “process” the turkeys the other day and came home with this!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
Hi Gretchen. Lucky you! Your turkey will cook much more evenly and quickly than a whole bird. Do you have the backbone?
I do, yes! Thanks for your help!!
3 hours maybe??? Should I lay it cavity-side down? Will I still get some drippings?
Sorry for the delay! Yes, cavity-side down and you'll definitely get some drippings. It's not brined, right? Do you want to cook it low and slow or at high heat?
However best to get it done by a target 3pm (East coast) sitdown 😉
And no, not brined
Ok, I'd go with this method, which is simple and has always given me excellent results: https://food52.com/recipes.... As for cooking time, I'd start checking the temperature after about an hour and 15 minutes since you're not cooking a whole bird. It may take closer to 2 hours because of the size, but better safe than sorry! Oh, and definitely salt the inside and outside of the turkey before you put it in -- the recipe doesn't call for salt.
Thank you so much, happy Thanksgiving!!!
You too! Hope it works out beautifully!