In a small bowl, whisk together 1/4 cup of flour and 1/2 cup of milk together until smooth and then slowly whisk the slurry into the drippings.

Cooking a turkey in pieces. Cons of cooking turkey pieces. Add the whole peeled cloves garlic and sprigs of thyme, set aside till later. How you do it, though, depends on the cooking method you've chosen.

The amount of time needed to cook a whole turkey is dependent on the weight of the bird and whether it will be stuffed or not. Remove the turkey from the bag and transfer to a carving board or platter. Use a couple of oven temperature probes so you're alerted when the meat reaches the correct internal temperature.

Tuck the shallots, carrots, and garlic in the between the meat. This means about 1/2 to 3/4 cup of stuffing per pound of meat. Place turkey in the oven, reduce heat to 325°f, and roast until it reaches 165°f (and if stuffed, the center of the stuffing should reach 165°f).

Remove the thighs and the breasts to a separate bowl. Roast turkey, rotating baking sheet halfway through, until skin is mostly. Web jump to recipe the key to making perfectly cooked turkey lies in roasting the turkey in parts.

Web stuff the turkey just before roasting. Cooking a turkey in parts! Put 1 and 1/2 cups of turkey or chicken broth in the bottom of the pan.

What temperature should the turkey be? Cut turkey into 6 pieces or have your butcher do it for you so you have two breasts with wings attached, two drumsticks and two thighs. Gather your ingredients and tools.