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roro808 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. Bacardi1 Nov 23, 2012 10:41 AM

    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
      roro808 Nov 23, 2012 09:33 PM

      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
        Bacardi1 Nov 24, 2012 07:28 AM

        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. chefj Nov 24, 2012 11:02 AM

      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.

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