Skip carving at the table and speed up the roasting, by cutting your turkey into parts prior to cooking. If you want something a little different for your Thanksgiving this year, this turkey is a great way to go. Using this method, you can cook a 12 pound turkey from start to finish in under an hour!
This recipe produces an unbelievably moist turkey, full of flavor from fresh herbs and wine. Best of all, I especially love being able to serve the turkey within minutes from the oven without waiting for it to be carved.
A few years ago, I wrote Simple Turkey Roasting for Beginners a.k.a. “Everything I wish I’d known that no one ever mentions about cooking turkeys.” Feel free to check out that post for tips on roasting a traditional whole bird.
TWO YEARS AGO: Creamy Turkey Noodle Soup
THREE YEARS AGO: Hot Pepper Cranberry Sauce
FOUR YEARS AGO: Carver’s Salad with Honey Salad Dressing