Roasted Turkey in Parts with Make Ahead Gravy
Updated Nov 02, 2025, Published Dec 05, 2024
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A Thanksgiving Game-changer
When it comes to Thanksgiving or any holiday feast, roasting a whole turkey can feel intimidating. That’s why this Roasted Turkey in Parts with Make-Ahead Gravy might just be your new go-to holiday recipe. Not only does roasting the bird in sections make it easier to manage, but it also ensures each piece cooks perfectly. Juicy turkey, crispy skin, and rich gravy—what’s not to love?
Table of Contents
Why Roast a Turkey in Parts?
Roasting a turkey in parts offers several key advantages. For starters, it cooks more evenly. Anyone who’s ever served a perfectly golden turkey breast only to find underdone legs knows the struggle. By separating the bird, you can control cooking times for white and dark meat independently, guaranteeing that both are tender and flavorful.
Additionally, this method is faster and more flexible. You can roast smaller sections in the oven while preparing side dishes or desserts. It’s also easier to fit into standard ovens—no wrestling with a 20-pound bird. Plus, it’s simpler to carve and serve.
And here’s a bonus: roasting in parts creates incredible pan juices that blend seamlessly into a Make-Ahead Gravy—a holiday lifesaver!
Why You’ll Love This Recipe
This Roasted Turkey in Parts with Make-Ahead Gravy recipe takes the stress out of holiday cooking. You can prepare the parts ahead of time, dry brine them for extra flavor, and make the gravy in advance. Then, on the big day, simply roast, reheat, and serve.
The addition of herbs like rosemary, thyme, and sumac gives the turkey bright, earthy flavor, while oranges and onions add sweetness and aroma. The result is a bird that’s tender, fragrant, and anything but ordinary.
What You Will Need
- 1 whole turkey (13–15 pounds), cut into parts
- Kosher or fine sea salt
- Dried rosemary, thyme, and sumac
- Unsalted butter (or dairy-free alternative)
- Garlic, onions, and fresh rosemary sprigs
- Orange slices
- Gluten-free flour
- Gluten-free chicken broth
Tips and Variations
- Ask your butcher for help: They can cut the turkey into parts, saving you time and effort.
- Try a dairy-free version: Swap the butter for your favorite dairy-free alternative.
- Add citrus zest: A touch of lemon zest adds brightness to both the turkey and gravy.
- Make ahead: The gravy can be prepared up to two days in advance, freeing up precious oven space on the holiday.
- Save the bones: Use leftover turkey bones for a flavorful gluten-free stock.
Frequently Asked Questions
Can I roast just the turkey breast?
Yes! Roasting the breast alone works great for smaller gatherings. Just adjust cooking time and monitor the temperature closely.
How do I know when the turkey is done?
The breast should reach 165°F, while the thighs and legs should reach between 165°F and 170°F. Always use a meat thermometer for accuracy.
Can I use the same method for chicken?
Absolutely. The same roasting-in-parts technique works beautifully for whole chickens, too.
The Bottom Line
This Roasted Turkey in Parts with Make-Ahead Gravy proves that Thanksgiving dinner doesn’t have to be stressful. By breaking down the turkey before roasting, you’ll achieve juicy meat, crisp skin, and perfect doneness every time. The flavorful make-ahead gravy ties it all together, ensuring a holiday meal that feels both effortless and elegant.
Your guests will think you’ve mastered a professional kitchen technique—but we’ll keep your secret safe!
For delicious gluten-free side dishes, try our Bacon & Maple Roasted Sweet Potatoes, Cheesy Sourdough Stuffing, or Cranberry Orange Cornbread.
Roasted Turkey in Parts with Make Ahead Gravy
Ingredients
- 1 whole turkey, (13 – 15 pounds)
- Kosher or fine sea salt
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme leaves
- 1 tablespoons sumac
- Black pepper
- 4 tablespoons unsalted butter
- 1 large shallot, , finely diced
- 1 teaspoon poultry seasoning
- 4 tablespoons gluten-free flour
- 5 – 6 cups gluten-free chicken broth
- 8 tablespoons (1 stick) unsalted butter or dairy-free butter, at room temperature
- 3 yellow onions, , slice ½ inch thick
- 2 whole cloves garlic, , cut in half
- 1 orange, , cut into ½-inch slices
- 6 sprigs fresh rosemary
Instructions
- To cut the turkey – place the turkey breast side up on a cutting board. Pull a leg away from the body and slice through the skin between the breast and drumstick. Bend the leg back until the thighbone pops out of the socket. Cut through the skin and joints to detach the leg completely. Repeat on the other side. Pull a wing from the body and cut through the joints to remove it. Repeat with the other wing. Cut downward through the rib cage to remove the breast from the back. Keep the breast in one piece.
- Honestly, it is easier to ask your butcher to do this – tell him or her you want the breast in one piece, the legs and thighs together, the wings, and save the rest of the turkey for your stock.
- Combine 2 tablespoons salt, with the dried rosemary, dried thyme, sumac, and 1 tablespoon pepper in a small bowl. Dry turkey parts well, place on a rimmed baking sheet, rub all over with the spice mixture, and refrigerate for 24 – 48 hours, uncovered.
- Make the gravy – brown the back and any other pieces after cutting up the turkey in a large skillet over medium-high heat and brown well, do not wash the pan. Place 4 cups chicken broth in a large saucepan. Once the chicken parts are browned, add to the broth and simmer for 1 hour. Put the gizzards and neck of the turkey in a medium saucepan, cover with 2 inches of water, add a good pinch of salt, bring to a boil, lower heat, and simmer for 1 hour.
- In the skillet the turkey parts were browned in, add 4 tablespoons butter and melt over medium heat. Add the shallot and cook, stirring occasionally for 5 minutes. Add the flour, and cook, stirring, for 1 minute. Add the poultry seasoning, and cook for another minute, stirring.
- Remove the turkey parts from the chicken broth and discard. Strain the broth and add to the flour mixture. Whisk well to remove any lumps. Remove the gizzards from the cooking liquid, discarding the neck, and chop well. Stir into the gravy. Add the cooking liquid to the gravy and whisk well. Cook until the mixture thickens, about 5 minutes. Let cool and store until half an hour before serving to reheat.
- Remove turkey parts from the refrigerator 1½ hours before baking. After 1¼ hours, preheat oven to 325°F. Rub the softened butter over the skin.
- Line a roasting pan with onion slices, garlic, orange slices, garlic, and rosemary springs to create a rack. Lay the turkey pieces on top of the vegetables, add 1 cup of chicken broth and roast. Baste turkey every 15 minutes with pan juices. Start checking the internal temperature of the breast after 1 hour, you want it to reach a temperature of 165 °. Once it reaches that temperature, remove the breast and wings to another baking sheet and cover with foil. Continue to cook the legs and thighs until they reach an internal temperature of between 165 °F and 170°F. They may all come to temperature at the same time, or the legs may take about 10 minutes longer. My breast was perfect after 1 hour and 15 minutes and the legs at 1½ hours. If the breast and wings are done before the legs, remove to a baking sheet and cover with foil. Once the legs are done, add to the baking sheet, cover with foil, and let rest for 30 minutes.
- Put the gravy into a large skillet. Strain the juices from roasting the turkey, add to the gravy, and reheat over low heat until ready to serve. Taste and add additional seasoning if needed.
- After resting for 30 minutes, slice the breast meat of the turkey against the grain in half-inch slices, arrange the turkey on a platter, garnish as desired, and serve with the gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
