Go Ahead: Break up the bird! Turkey! Let's talk about it! As the Butterball people note, 80 percent of us will carve that whole turkey in the kitchen. What arrives at the table is not the golden fantasy of magazine covers but a platter of sliced meat and disjointed legs. Is it time to ax that big 'ole bird from your Thanksgiving feast? Even if you do have the free hours to roast it, a hungry crowd to feed and enough oven space to hold the monster, who these days has the carving skills to do the portioning at the dining room table? If your honest answer is "yes," cut the whole bird from your Thanksgiving invite list. Go with turkey parts. Not only can they make for faster cooking, but you can enjoy the kind of meat you like best at its best. No need, say, to overcook the breast meat to ensure the legs are done. "Who has not had a dry turkey?" asks celebrity chef Alexandra Guarnaschelli, who will compete in this season's "The Next Iron Chef: Redemption" on Food Network. "The advantage of breaking up the bird is you can roast the thigh and breast separately. Or braise the turkey thighs and roast the breast." "Braise turkey thighs like a stew until the meat falls off the bone, or roast at a high temperature for crispy skin and juicy meat, or steam them with vegetables in wine." Doing something different with the Thanksgiving turkey appeals to many. Whatever you do with the turkey, you are not alone. So many people are thinking different directions for Thanksgiving and not just doing a plain turkey. We have shared a few recipes below in the ever changing appeal of cooking turkey parts for the holiday..Enjoy!!
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