I was thrilled to read that my nephew was going to try Jacques Pepin’s recipe for Steamed and Roasted Turkey for our family’s Thanksgiving dinner when I saw it in the New York Times on November 12, 2012. The turkey was excellent, with a crispy skin and breast meat that wasn’t too dry. (Here’s an interesting article by Jeff Gardinier about the steam and roast method. ).
After Christmas I decided to give the Steamed and Roasted Turkey a try myself. I had inherited a huge pot from my mom and it easily held my 12-pound turkey.
We had Jacques’ sauce on Thanksgiving, along with traditional gravy. Although the sauce was excellent, I chose to use the broth to prepare the gravy I usually make for my turkey dinner after the holidays.
If you have a pot that’s large enough, I definitely recommend this method. My Holiday Roast Turkey is simple and always turns out well if you don’t have a big pot.
Can You Steam a Turkey?
Absolutely! Steaming your turkey is an excellent option for achieving juicy tender meat with minimal effort. This method offers several advantages over traditional roasting:
- Moisture Retention: Steaming prevents the bird from drying out, resulting in a more flavorful and succulent final product.
- Faster Cooking Time: Steam cooks food more quickly than conventional roasting, saving you precious time in the kitchen.
- Even Cooking: Steam ensures that all parts of the turkey cook evenly, eliminating the risk of dry breast meat or undercooked legs.
How to Steam a Turkey:
Here’s a step-by-step guide on how to steam your turkey to perfection:
- Prepare the Turkey: Remove the neck, gizzard, heart, and liver from the turkey. Pat the skin dry with paper towels.
- Season the Turkey: Rub the inside and outside of the turkey with salt and pepper. You can also add your favorite herbs and spices for additional flavor.
- Prepare the Steamer: If using a pot, fill it with enough water to reach the bottom of the steamer basket. If using a steam oven, follow the manufacturer’s instructions for adding water.
- Place the Turkey in the Steamer: Place the seasoned turkey in the steamer basket, ensuring it’s not touching the water.
- Steam the Turkey: Cover the pot or close the steam oven door and steam the turkey according to the following guidelines:
- Turkey Weight:
- 5-7 lbs: 1.5 – 2 hours
- 8-10 lbs: 2 – 2.5 hours
- 11-14 lbs: 2.5 – 3 hours
- 15-18 lbs: 3 – 3.5 hours
- 19-22 lbs: 3.5 – 4 hours
- Check the Temperature: Use a meat thermometer to ensure the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Rest the Turkey: Once cooked, remove the turkey from the steamer and let it rest for 15-20 minutes before carving and serving.
Tips for Steaming Turkey:
- Brining: Brining the turkey before steaming can further enhance its juiciness and flavor.
- Flavorful Additions: Add aromatics like onions, garlic, or herbs to the steaming water for an extra flavor boost.
- Basting: Baste the turkey with butter or a flavorful glaze during the last 30 minutes of steaming for a crispy skin.
- Resting is Crucial: Allowing the turkey to rest ensures the juices redistribute, resulting in a more tender and succulent bird.
Additional Resources:
- Steam & Bake: This website offers a detailed guide on how to roast turkey in a steam oven, including tips for steaming and finishing with a conventional oven.
- YouTube Video: This video from Purcell Murray demonstrates how to cook a turkey in a Thermador steam oven.
Steaming your turkey is a fantastic way to achieve a juicy, flavorful, and evenly cooked bird. This method is perfect for busy cooks or those looking for a hassle-free Thanksgiving or Christmas dinner. With these tips and resources, you’ll be sure to impress your guests with a delicious and perfectly cooked turkey.
Old favorites…New discoveries. Fresh and easy!
Did you notice Jacques Pepin’s recipe for Steamed and Roasted Turkey in the New York Times on November 12, 2012? It caught my eye, and then I was excited to learn that my nephew was going to try it for our family’s Thanksgiving dinner. The turkey was excellent, with a crispy skin and breast meat that wasn’t too dry. (Here’s an interesting article by Jeff Gardinier about the steam and roast method.)
After Christmas I decided to give the Steamed and Roasted Turkey a try myself. I had inherited a huge pot from my mom and it easily held my 12-pound turkey.
We had Jacques’ sauce on Thanksgiving, along with traditional gravy. Although the sauce was excellent, I chose to use the broth to prepare the gravy I usually make for my turkey dinner after the holidays.
If you have a pot that’s large enough, I definitely recommend this method. If you don’t have a large pot, my Holiday Roast Turkey is easy and I’ve always had good results with it.
How to steam a whole turkey
FAQ
Can you steam leftover turkey?
How do you reheat a turkey without drying it out?