2nd Turkey

After yesterday’s awesome turkey, I thought, Why not try steaming a turkey? The NY Times had a cool article and I wanted to try it. Faster? Healthier? COOLER? YES PLEASE!!

So I tried it. I have no idea if I did it right, but it was good. Kinda like crock-potting a chicken. Except for that I stuck it in the oven afterwards. And I didn’t season it in the steamer.

My review: It was good. Not as good as Thanksgiving turkey. But cool. I also ended up with some awesome pan drippings and a good 6 cups of stock. Just don’t let your mom add 3 (THREEEEEE!!??) packets of gravy mix too it. So wrong. On so many levels. I cried. 

My adapted recipe
The original is here

TOTAL TIME: Don’t believe the original. It took like 2 hours. 

FOR THE TURKEY

• 1 15 lb turkey

FOR THE GLAZE

• 1/2 cup apple juice


• 1/4 cup melted butter 


• spoonful of brown sugar

FOR THE SAUCE

• nothing. Because you’re mom took the stock and made gravy. From a packet.

PREPARATION

1.For the turkey: Place crumpled foil in the bottom of a large stockpot and add 6 cups of water. Place the turkey in the pot, and bring the water to a boil. Cover, reduce the heat to low (or forget to), and steam the turkey for about 30 minutes.

2. Mix glaze stuff together. Set aside.

3.Remove the pot with the turkey from the heat and heat the oven to 375 degrees. When the turkey is cool enough to handle, remove it from the pot and place it breast side up in a roasting pan. Glop glaze on the turkey. Put the pan in the heated oven, and cook the turkey for 1 1/2 hours because you read the directions wrong. If the top of the bird begins to brown too much, cover it loosely with aluminum foil.

4. Look for stock to make sauce and cry. 

5. When the faulty thing pops, your turkey is done. Let rest for 30 minutes and carve. 

Congratulations. You have turkey.