I Tried It: This Chef Hack for Roasted Turkey Cuts Cooking Time in Half

3 hours ago 1

It was during a session of small appliance testing that I encountered a procedure that claimed to steam a whole chicken in less than an hour. I was dubious, given that an oven-roasted chicken takes at least that much time, when steaming is seemingly a much gentler cooking process -- or so I thought.

Sure enough, the chicken I steamed was tender and thoroughly cooked after its hour-long spa treatment. As a moist-heat cooking method, steaming doesn't render crispy skin, but it does make for a fuss-free way to ensure a tender bird whose meat is ideal for sandwiches or other recipes where already-cooked chicken is required.

So I wondered… could this method be applied to a Thanksgiving turkey? The deeply caramelized skin is part of the appeal of the holiday turkey centerpiece. Still, oven time is precious during typical Thanksgiving dinner preparations, given all the tasks it may be needed for. I was surely curious enough to look into it.

I tried it: Steamed turkey

Sure enough, a search for "steamed turkey" yields numerous methods, although the most popular recipes use steaming to reduce roasting time, not replace it altogether. So you can have it all: precious Thanksgiving preparation moments back and succulent turkey skin to boot.

Armed with a KellyBronze turkey -- a heritage breed whose maturity and natural marbling are the best insurance against disappointing Thanksgiving birds -- I took a 12-pound turkey from raw to golden brown in about 90 total minutes of cooking time, significantly less than the 2.5 to 3 hours that a conventional bird would typically necessitate in the oven.

Here's how it works.

Why steaming a turkey works

It turns out that steaming isn't as gentle a process as I once thought, having only ever used it previously for vegetables or delicate, parchment-enclosed fish. There's a reason -- a scientific one no less -- that steam makes good on a quick-cooking promise.

According to Bite Scized Education, water vapor contains more thermal energy than boiling water itself. In the transition from liquid to gas, steam can actually transform food more efficiently than either dry heat in an oven or direct contact with simmering water. In short, it's one of the fastest methods for cooking. It's not gentle in the slightest, despite its association with delicate fish and dumplings, but ruthless in its nearly invisible power.

What you'll need to steam a turkey

The greatest challenge in steaming a turkey is with the infrastructure, as you need a pot large enough to hold the whole turkey without it touching the sides or bottom. Since the goal is for steam to rise from the water, you want to avoid direct heat contact between the vessel and the bird.

If you've ever gone for the deep-fried turkey method, then you probably already have something of the appropriate size, or a significant stockpot or lobster pot with a lid will likely suffice. (My largest everyday pot -- a sturdy pasta model -- took one look at my modest-sized turkey and blanched.) The good news is that this doesn't need to be a heavy-duty pot, since the pot itself isn't the cooking mechanism, only the delivery vehicle for steam.

A rack that keeps the turkey off the bottom of the vessel is also necessary, but since it is basically impossible to find a rectangular rack to fit inside a round pot, this can be easily accomplished with a nest of balled-up aluminum foil. (This also felt satisfying in a poetic sense. The turkey also seemed quite comfortable with this arrangement.)

The steamed turkey method

Most recipes called for no more than 30 minutes of steaming, essentially to initiate the cooking process before finishing in the oven. A couple of inches of water are added to the bottom of the pot, along with the aluminum foil "nest" and the turkey, before setting the pot on the stovetop.

Once the water begins to boil, the heat is lowered to just enough to maintain the steam, and the pot is covered. No seasoning or coating is necessary at this stage.

After 30 minutes of steaming, the bird had transformed from something raw to something that appeared cooked, albeit pale. Once the lid was removed from the steam bath, the turkey cooled enough in just a couple of minutes to be able to handle.

Even by myself, I was able to transfer it using tongs in both ends to support the turkey onto a traditional roasting rack for its spin in the oven. At this point, any seasoning, coating of oil or butter, or glaze may be applied to the skin. (Again, points for KellyBronze -- the natural fat content renders any of this basically unnecessary.)

The turkey then spent just under an hour in a 375-degree oven to reach an internal temperature of 160 degrees Fahrenheit -- the internal temperature of the turkey will continue to rise to the optimal 165 degrees Fahrenheit once it is out of the oven -- with a Thanksgiving-worthy, golden brown skin.

For more Thanksgiving tips, see how to properly thaw a frozen bird and avoid these 13 mistakes for a smoother Thanksgiving.

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