STEAMED TURKEY

[roro808]

One of my favorite chicken dish is Chinese steamed chicken with green onion-garlic sauce. I am wondering whether or how I can do this with a 14-lbs turkey? Disassembled or whole and how long? Any opinion? Would steaming in a pressure cooker a good idea?

[chefj]

Go by Internal Temperature not length of time.
It can be done whole or in pieces though you most closely imitate the method used for Chicken by doing a whole Bird.
You will complicate things by using a Pressure Cooker since it will make checking on doneness very difficult.

[Bacardi1]

There's another long thread going on here about this. Don't have the link, but do a search for "steamed turkey".

[roro808]

Yes, there is But it talks about parboiling it or in this case, par steaming it, then roast it. I am looking for cook's experience in fully steamed turkey. Or, perhaps the meat is too tough to get result of that delicious steamed chicken?

[Bacardi1]

Ah, I see.

Have never seen a recipe for a fully-steamed turkey to be served as is like the Chinese recipes for steamed chicken. Could be due to size. Could be due to meat density (turkey meat is a bit denser than chicken meat).

I don't know if I'd waste a nice whole 14-pound turkey on an experiment. Maybe try it with turkey parts or a turkey breast & see how that works.