Portioning your turkey ensures that each piece is evenly roasted, preventing dryness and making sure every cut has the right amount of seasoning on both the inside and outside.
Cooking individual turkey parts allows for faster roasting times—taking less than two hours total—and uses less oven space, making it more efficient for holiday gatherings.
The result of portioning is not only beautifully crispy skin but also moist and tender meat, making for a much tastier turkey than roasting it whole.
By using leftover turkey parts in store-bought broth, you enhance the flavor of your gravy, achieving a richer, homemade taste that can be prepared ahead of time.
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