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Nov 23, 2012 10:21 AM


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?

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

    2 Replies
    1. re: Bacardi1

      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?

      1. re: roro808

        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.

    2. 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.