Buy a whole turkey and section it into pieces to help your turkey cook faster.

With a sharp knife, cut through the joint where the wing meets the body.

Repeat with the other wing.

Whole raw turkey, on white stone table background

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Bend the leg away from the body to pop the joint out of its socket.

Then, cut through the joint and skin to remove the leg.

Halve the Legs

Cut each turkey leg to divide it into thighs and drumsticks.

Illustration of a person cutting off and removing wings from a whole turkey

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First, turn each leg skin-side down, then cut through the joint at the top of the drumstick.

Place the bird breast-side up and press to flatten.

Use a firm pressing motion to snap the breast in two through the wishbone.

Illustration of a person cutting off and removing the legs from a whole turkey

The Ellaphant in the Room

Either season andprep your turkey for roastingor freeze the meat for future use.

Do wash your hands with warm water for at least 20 seconds before and after handling raw meat.

And be sure to cook the turkey to a minimum internal temperature of 165 degrees to destroy bacteria.

Illustration of a person cutting turkey legs in half into thighs and drumsticks.

The Ellaphant in the Room

A thawed raw turkey can be kept in the refrigerator for up to two days.

Leaving it uncovered can dry out the skin, making for a crispier turkey.

This comes down to personal preference.

Illustration of a person cutting and removing a turkey backbone with kitchen shears

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Many people like the look of a wholeroasted turkeyon their table or prefer to stuff the turkey before cooking.

However, if neither of these scenarios apply, cutting a turkey before cooking will work just as well.

Illustration of a person cutting a whole turkey breast in half

The Ellaphant in the Room