Sheetpan Roasted Turkey
By Michael Welch
Photo by Robyn Wishna
If you have a small oven or are pressed for time, this is a great way to roast a turkey. Sure, you miss out on presenting a big bird at the table, but the carving is much easier this way and the different meats get the proper cooking time. Ask your butcher if they will break down the bird for you. If you prefer to do it yourself, check out this video and then make sure you have a super sharp knife.
1 20 to 22 pound local, free range turkey, cut into 6 pieces (2 breast, 2 drumsticks, 2 wings/thighs)
½ cup butter, melted
Salt and fresh ground black pepper
5 sprigs of thyme, leaves picked
1 small bunch sage leaves, finely chopped
1 sprig rosemary, finely chopped
Preheat oven 400°F. Brush the turkey with the melted butter and rub the herbs, salt and pepper evenly over the pieces. Place the breasts on a sheetpan and put into the oven for 30 minutes. On a 2nd sheetpan add the thighs and drumsticks and roast for an additional 60 minutes, basting often with the juices in the bottom of the pan.
Remove the pans when the internal temperature of the meat reaches 165 °F. Let the meat rest for 10 to 15 minutes before carving up and serving.