Stovetop "Roasted" Turkey
Imagine if you will, this scenario: You're on a wonderful sailing holiday and it's Thanksgiving. You've purchased an 11# fresh, organic turkey that will just barely fit in the oven. You have the roasting pan ready, spices and oils and butter set aside for seasoning. You go to light the galley oven for preheating...and the burner doesn't work. Really? Really? No oven? Okay, now is not the time to panic. No, we are not tossing the turkey overboard. It's time to put our "girl scout hat" on and improvise. Hey, the stovetop is still working. What say we try something...different?
Trust me on this one. Our Thanksgiving turkey not only was done completely on the stove top, it was the most flavorful and succulent "roast" turkey we'd ever had. My Captain has requested we cook it this way every year. That's a huge compliment. Gobble! Gobble!
Stovetop "Roasted" Turkey
Serves 2-4 (with leftovers)
10-12# fresh turkey
butter
extra virgin olive oil
2-3 cups chicken stock or water
spices: sage, rosemary, thyme
salt & pepper
roasting pan
aluminum foil
meat thermometer (optional)
Rinse turkey, removing giblets and neck (discard or cook up for extra meat/stock), and pat the turkey dry with paper towels. Rub softened butter and olive oil on the turkey skin and season liberally with spices, inside and out. Place turkey breast up in a large roaster pan (atop rack if possible) and add enough stock or water to 1/2" in the bottom of the pan. Cover completely and tightly with foil, taking care to crimp along the edges. Place on the stove over high heat just until liquid boils. Lower heat to simmer and cook approx. 4# per hour, or until internal temp is 165 degrees. Check the turkey every 45 minutes or so and add more stock or water to the roasting pan as needed to maintain at least 1/2". Recrimp the foil cover every time to keep in the steam and the heat.
Once the turkey is done, remove it from the heat and let rest for 15 minutes (while you prepare other dishes). Beware...this turkey will be so moist, it will fall off the bone ;-)
Love gravy? Remove the turkey and set aside, covered in foil to keep warm. In your hand or a small bowl, mix an equal amount of butter and flour (start with 2TB of each) and add to the liquid in the roaster pan. Place roaster pan over medium high heat and cook, stirring constantly, to mix the butter/flour mixture into the liquid. Add more flour/butter, salt and pepper and spices until the gravy is thickened as desired and seasoned to perfection. Serve over sliced turkey and of course, mashed potatoes!
Yes, we are thankful!
Trust me on this one. Our Thanksgiving turkey not only was done completely on the stove top, it was the most flavorful and succulent "roast" turkey we'd ever had. My Captain has requested we cook it this way every year. That's a huge compliment. Gobble! Gobble!
Stovetop "Roasted" Turkey
Serves 2-4 (with leftovers)
10-12# fresh turkey
butter
extra virgin olive oil
2-3 cups chicken stock or water
spices: sage, rosemary, thyme
salt & pepper
roasting pan
aluminum foil
meat thermometer (optional)
Rinse turkey, removing giblets and neck (discard or cook up for extra meat/stock), and pat the turkey dry with paper towels. Rub softened butter and olive oil on the turkey skin and season liberally with spices, inside and out. Place turkey breast up in a large roaster pan (atop rack if possible) and add enough stock or water to 1/2" in the bottom of the pan. Cover completely and tightly with foil, taking care to crimp along the edges. Place on the stove over high heat just until liquid boils. Lower heat to simmer and cook approx. 4# per hour, or until internal temp is 165 degrees. Check the turkey every 45 minutes or so and add more stock or water to the roasting pan as needed to maintain at least 1/2". Recrimp the foil cover every time to keep in the steam and the heat.
Once the turkey is done, remove it from the heat and let rest for 15 minutes (while you prepare other dishes). Beware...this turkey will be so moist, it will fall off the bone ;-)
Love gravy? Remove the turkey and set aside, covered in foil to keep warm. In your hand or a small bowl, mix an equal amount of butter and flour (start with 2TB of each) and add to the liquid in the roaster pan. Place roaster pan over medium high heat and cook, stirring constantly, to mix the butter/flour mixture into the liquid. Add more flour/butter, salt and pepper and spices until the gravy is thickened as desired and seasoned to perfection. Serve over sliced turkey and of course, mashed potatoes!
Yes, we are thankful!
I have never heard of such a thing. You are ingenious.
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