The frankenfowl I made is not the kind with a chicken stuffed inside a duck stuffed inside a turkey (I have yet to try that – it sounds more than a little intense!). It is a bird made up of separate turkey parts – some assembly required. It’s cheaper than buying the whole thing! My roommate introduced me to the concept, and the post-Easter abundance of dismembered turkeys in the supermarket prompted me to buy a few bits and put together my own Frankenfowl.
I made it as I would normal turkey (just without stuffing) – wash and dry turkey parts (thighs, drumstick, breast), rub with garlic powder, salt, pepper, dot with butter, and bake at 325F mostly uncovered, and covered once skin has browned – baste every 20 minutes with melted butter and/or pan juices. I also lined the roasting pan with chopped carrots, onion, and garlic nubs.
Frankenfowl before (checkout my roommate’s cool roasting pan!):
Frankenfowl on plate with carrot rice (by LM), roasted carrots/onion from the pan, and peas: