Quicker Easy Deconstructed Turkey
This quick, easy deconstructed turkey cooks in a jiff and is super delicious, moist and full of flavour!
Get the Full Thanksgiving Meal Plan Here
Serve with my delicious Garlic Turkey Gravy
Easy Deconstructed Turkey Dinner Ingredients
10-16 lb Turkey (allow for 1-1.5 lbs per person)
1/2 c Butter
1/4 c Chopped Fresh Sage
1/4 c Chopped Fresh Rosemary
2 Tbsp Chopped Fresh Thyme
2 Cloves Garlic
Salt & Pepper
Brine Ingredients
Brine (optional):
4 L water
1 cup kosher salt
1 cup brown sugar
1 large onion, quartered
5 cloves garlic, smashed
5-6 sprigs fresh rosemary
6-8 sprigs fresh thyme
3 bay leaves
1 tablespoon black peppercorns
Optional: 1 orange or lemon, quartered (for yummy citrus flavour)
How to Make Your Easy Deconstructed Turkey
Time to Deconstruct the Turkey
1. Remove the Legs and Thighs: Hold the turkey steady with one hand. Use a sharp knife to cut through the skin between the body and each leg. Bend the leg back to pop the joint, then slice through to fully separate each leg and thigh. Repeat for both sides.
2. Take Off the Wings: Pull each wing away from the body. Cut through the joint that connects the wing to the turkey body, keeping as much meat on the wing as possible.
3. Remove Backbone: Turn turkey over and use sharp poultry or kitchen shears to remove backbone. Set aside
4. Separate Breasts: Use poultry or kitchen shears to cut breast bone in two.
Prepare Brine (optional):
- Heat the Water and Mix Ingredients: In a large pot, bring 1 gallon of water to a simmer. Add the kosher salt and brown sugar, stirring until fully dissolved.
- Add Flavorings: Turn off the heat and add the apple cider, onion, garlic, rosemary, thyme, bay leaves, peppercorns, and any citrus (if using). Let the mixture cool completely. To speed up cooling, add a few cups of ice.
- Brine the Turkey: Place the turkey in a large, food-safe container or brining bag (I use a BIG ziplock bag). Pour in the brine, making sure the turkey is fully submerged. Refrigerate for 12 to 24 hours, flipping halfway if possible.
- Rinse and Pat Dry: Remove the turkey from the brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels before cooking.
Roasting Day:
- Preheat oven & prepare pans: 425 °F (220 °C). Prepare pans: Line with aluminum foil and place rack on top of pan.
- Add chopped herbs to butter: Melt butter and herbs in microwave (approx 40 seconds), or on stove for 5 minutes low/medium heat.
Place turkey on pan: Add turkey to prepared pans, pat dry with paper towel.
Pour melted butter: Using hands, rub butter around on turkey. Drizzle with Olive oil, season with salt and pepper to taste.
Roast in oven: Place turkey pans in oven on separate racks, roasting half way. Road approximately 30 minutes (roasting halfway) to brown skin.
Turn oven down to 375 °F: Continue roasting an additional 30-45 minutes. Checking breasts and thighs for internal temperature of 165 °F. Legs often finish quicker, so start checking after 30 minutes.
Rest before carving
Serve with Garlic Turkey Gravy
👇 Get the Recipe for Your Easy Deconstructed Turkey
Quick Deconstructed Turkey
This turkey cooks in a jiff and is super delicious, moist and full of flavour!
Ingredients
- 10-16 lb Turkey (allow for 1-1.5 lbs per person)
- Brine (optional):
- 4 L water
- 1 cup kosher salt
- 1 cup brown sugar
- 1 large onion, quartered
- 5 cloves garlic, smashed
- 5-6 sprigs fresh rosemary
- 6-8 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon black peppercorns
- Optional: 1 orange or lemon, quartered (for yummy citrus flavour)
- 1/2 c Butter
- 1/4 c Chopped Fresh Sage
- 1/4 c Chopped Fresh Rosemary
- 2 Tbsp Chopped Fresh Thyme
- 2 Cloves Garlic
- Salt & Pepper
Instructions
Time to Deconstruct the Turkey
1. Remove the Legs and Thighs: Hold the turkey steady with one hand. Use a sharp knife to cut through the skin between the body and each leg. Bend the leg back to pop the joint, then slice through to fully separate each leg and thigh. Repeat for both sides.
2. Take Off the Wings: Pull each wing away from the body. Cut through the joint that connects the wing to the turkey body, keeping as much meat on the wing as possible.
3. Remove Backbone: Turn turkey over and use sharp poultry or kitchen shears to remove backbone. Set aside
4. Separate Breasts: Use poultry or kitchen shears to cut breast bone in two.
Prepare Brine (optional):
- Heat the Water and Mix Ingredients: In a large pot, bring 1 gallon of water to a simmer. Add the kosher salt and brown sugar, stirring until fully dissolved.
- Add Flavorings: Turn off the heat and add the apple cider, onion, garlic, rosemary, thyme, bay leaves, peppercorns, and any citrus (if using). Let the mixture cool completely. To speed up cooling, add a few cups of ice.
- Brine the Turkey: Place the turkey in a large, food-safe container or brining bag. Pour in the brine, making sure the turkey is fully submerged. Refrigerate for 12 to 24 hours, flipping halfway if possible.
- Rinse and Pat Dry: Remove the turkey from the brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels before cooking.
Roasting Day:
- Preheat oven & prepare pans: 425 °F (220 °C). Prepare pans: Line with aluminum foil and place rack on top of pan.
- Add chopped herbs to butter: Melt butter and herbs in microwave (approx 40 seconds), or on stove for 5 minutes low/medium heat.
- Place turkey on: Add turkey to prepared pans, pat dry with paper towel.
- Pour melted butter: Using hands, rub butter around on turkey. Drizzle with Olive oil, season with salt and pepper to taste.
- Roast in oven: Place turkey pans in oven on separate racks, roasting half way. Road approximately 30 minutes (roasting halfway) to brown skin.
- Turn oven down to 375 °F: Continue roasting an additional 30-45 minutes. Checking breasts and thighs for internal temperature of 165 °F. Legs often finish quicker, so start checking after 30 minutes.
- Rest before carving
Related Resources
Get the Full Thanksgiving Turkey Meal Plan Here
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Roasted Balsamic Maple Brussels Sprouts
Instant Pot Garlic Mashed Potatoes
Sourdough Thanksgiving Herb Stuffing (Dressing)
Garlic Thanksgiving Turkey Gravy
