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Steaming a whole turkey

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Steaming a whole turkey

tastesgoodwhatisit | Dec 21, 2011 07:44 PM

Has anyone ever steamed a whole turkey? I've got a 5 kg bird thawing in the fridge, and no proper oven, and am mulling over the best way to prepare it for Christmas.

Options

1) Cut the turkey in half or quarters, steam to cook, and then brown them in the toaster oven for the crispy skin. I've used this method on whole duck before.

2) Cut the turkey in half lengthwise, and roast in the toaster oven one piece at a time. I've successfully roasted duck and whole chicken in there before (it's got top and bottom burners and temperature control to 250 C), but I think the half turkey might not cook evenly enough.

3) Remove the skin from the turkey, steam the skinned bird whole and carve it, and fry the skin in duck fat as a garnish (I adore crispy skin).

I'm leaning to 3 as the safest and least messy option. I've found some recipes on the web that indicate 3 1/2 - 4 hours cooking time for an unstuffed bird - does this sound reasonable?

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