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mache

Jacques Pépin Steamed and Roasted Turkey in New York Times

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Yesterday's New York Times article in the Dining & Wine section has a Jacques Pépin recipe for Steamed and Roasted Turkey that I am considering for Thanksgiving. The article states that steaming the turkey first makes for a very moist final product and allows one to skip brining.

Instead of roasting it in the oven, I plan on using my smoker with cherry and apple woods. My smoker has very accurate temperature control. Has anyone tried this approach? Any general comments as to its potential for success or failure?

-- Mache

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Yesterday's New York Times article in the Dining & Wine section has a Jacques Pépin recipe for Steamed and Roasted Turkey that I am considering for Thanksgiving. The article states that steaming the turkey first makes for a very moist final product and allows one to skip brining.

Instead of roasting it in the oven, I plan on using my smoker with cherry and apple woods. My smoker has very accurate temperature control. Has anyone tried this approach? Any general comments as to its potential for success or failure?

-- Mache

I have smoke lots of turkeys. It will be great

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I have smoke lots of turkeys. It will be great

I have as well. I was interested more in the fact that he was substituting steaming for brining.

-- Mache

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Yesterday's New York Times article in the Dining & Wine section has a Jacques Pépin recipe for Steamed and Roasted Turkey that I am considering for Thanksgiving. The article states that steaming the turkey first makes for a very moist final product and allows one to skip brining.

Instead of roasting it in the oven, I plan on using my smoker with cherry and apple woods. My smoker has very accurate temperature control. Has anyone tried this approach? Any general comments as to its potential for success or failure?

-- Mache

I am totally anti-brining, but this sounds interesting

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Interesting. That steam time is not very long. We discussed poaching and roasting here, but that was more cooking via poaching and finishing via roasting.

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As a special treat, sauté the liver in a little butter, add salt and pepper and snack on it with a cold glass of white wine.

Probably the highlight of the meal.

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