Roast Whole Chickens Or Turkeys In An Hour By Cutting Them Up First


Whole, perfectly roasted poultry is a beautiful thing, but it’s not exactly known for being a speedy dish. Thankfully, it’s possible to cook an entire bird in an hour or less by cutting it up before popping it in the oven.

Photo by Chelsea Kyle, prop styling by Alex Brannian, food styling by Cyd McDowell.

Sure, you’ll be sacrificing that cookbook cover-worthy Instagram photo, but your bird will cook a lot more quickly. If you don’t know how to break it down, buy it from the butchers and get them to do it for you.

Epicurious recommends salting the pieces 24 hours in advance, then coating them in butter, and roasting on a baking sheet at 220 degrees Celsius. To avoid dryness, insert a thermometer into the thickest part of the breast (not touching the bone) and stop cooking as soon as it reaches 70 degrees Celsius.

As an added bonus, your bird will cook more evenly and you’ll get much more crispy skin. Plus, you can serve it up instantly while it’s still piping hot – no need to waste time carving.

How to Roast a Thanksgiving Turkey in Just an Hour [Epicurious]


Comments are closed.

Log in to comment on this story!