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Jacques Pépin Steamed and Roasted Turkey in New York Times


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

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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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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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