There are plent of reasons to cook a turkey without an oven, whether you just dont have one that works or you want to change things up this holiday season. Luckily, there are a few ways to do it.
“If youre cooking just turkey parts or dont need a whole turkey, the stovetop may be the way to go,” says King Phojanakong, a chef at the Institute of Culinary Education.
If youre using the stovetop, a good general rule is to cook the turkey with a lot of broth, recommends Brandon Cook, executive chef, culinary research and development at The Cheesecake Factory. The liquid will “be super fortified with turkey greatness” leading to incredible gravy, Cook says.
There are other benefits too: “You will also be cooking with moist heat so youre lowering your chances of having a dry bird,” he adds.
Once you decide to use the stovetop to cook a turkey, youve got options — you can poach, braise, sauté, steam or pressure cook the bird. Heres how to cook a turkey without an oven by taking advantage of your stove.
Cooking a turkey is a cherished tradition for many families on holidays like Thanksgiving and Christmas. While roasting a turkey in the oven often seems like the default cooking method, some cooks may be curious if it’s possible to prepare a turkey on top of a stove instead. As it turns out, with the right techniques, equipment, and preparation, you can indeed cook a delicious turkey on your stovetop.
Overview of Stovetop Turkey Cooking Methods
There are several different stovetop cooking methods that work well for turkey
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Braising: Searing the turkey and then slowly cooking it in a flavorful liquid like broth or wine. This keeps the meat very moist.
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Sauteing Quickly cooking smaller turkey pieces in a pan with butter or oil over medium-high heat
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Steaming: Cooking the turkey using steam from boiling liquid in a covered pot. Keeps the meat tender.
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Poaching: Gently simmering the turkey in liquid like broth, wine, or water. Produces extremely tender meat.
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Deep frying: Cooking the turkey by submerging it in hot oil. This method produces a crispy, browned exterior.
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Using a pressure cooker: The high-pressure environment cooks the turkey very quickly.
No matter which stoveop method you use, there are some key considerations for ensuring safety, even cooking, and great flavor.
Key Tips for Stovetop Turkey Success
Follow these tips when cooking your turkey on the stove:
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Defrost fully: Completely thaw turkey in the fridge before cooking.
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Cut into parts: Break down the turkey into smaller breasts, thighs, legs, wings. Easier to cook evenly.
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Dry the skin: Pat turkey parts dry before searing to help browning.
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Sear for flavor: Browning the meat before braising or poaching adds lots of flavor.
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Use a thermometer: Cook to an internal temp of 165°F. Safest way to confirm doneness.
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Add vegetables: Mirepoix of onion/celery/carrot boosts flavor for braised and poached turkey.
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Make it aromatic: Add fresh herbs, garlic, citrus zest, wine to infuse flavor.
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Watch your liquid: For braising and poaching, add more if it reduces too much.
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Let it rest: Allowing the cooked turkey to rest ensures juicy, tender meat.
Step-by-Step Guide to Braising Turkey on the Stovetop
One of the most foolproof stovetop cooking methods for turkey is braising. Follow these simple steps:
Prep: Pat dry turkey pieces and season all over with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
Sear: Add turkey pieces skin-side down and cook until deeply browned. Flip and brown the other side. Remove turkey from pot and set aside.
Cook aromatics: Add diced onions, carrots, celery, and garlic to the pot. Cook for 3-5 minutes until softened and lightly browned.
Deglaze: Pour in 1⁄2 cup of wine or broth and stir, scraping up any browned bits from the bottom of the pot.
Return turkey: Nestle seared turkey pieces back into the pot along with any juices.
Braise: Add enough broth or stock to just cover the turkey. Bring to a simmer, cover, and cook at a gentle simmer. Baste turkey occasionally.
Check doneness: Use a meat thermometer to check temperature. Turkey is done at 165°F.
Rest and serve: Let turkey rest for 15-20 minutes before serving for moist, flavorful meat.
Best Practices for Safely Cooking Turkey on the Stovetop
To minimize any risks when cooking turkey on your stovetop, follow these safe practices:
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Wash hands, utensils, cutting boards thoroughly before and after handling raw turkey.
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Use separate boards/knives for raw poultry vs. other ingredients.
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Defrost turkey thoroughly in the refrigerator before cooking, allowing 24 hours per 4-5 lbs.
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Cook turkey to an internal temperature of 165°F as measured by a food thermometer.
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Don’t let raw or cooked turkey sit in temperature danger zone between 40-140°F for over 2 hours.
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Refrigerate leftovers within 2 hours and reheat to 165°F. Discard after 3-4 days.
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Clean any surfaces that had contact with raw turkey thoroughly with soap and hot water.
Following basic food safety principles helps ensure your stovetop turkey stays free of harmful bacteria.
FAQs About Cooking Turkey on the Stovetop
What size turkey can I cook on the stove?
For even cooking, stick to smaller 10-15 lb turkeys or just parts like breasts, thighs, and legs. Larger birds are harder to manage.
How long does it take to cook turkey on the stovetop?
Cooking time depends on size and method but plan for at least 1 hour up to 3 hours for a whole turkey. Use a meat thermometer for doneness.
What liquid is best for braising turkey?
Chicken or turkey broth infuses lots of flavor. Aromatics like wine, citrus juice, or apple cider also work very well.
Should I brine my turkey before stovetop cooking?
Brining isn’t required but does help ensure a flavorsome, juicy bird. Brine 8-24 hours before cooking.
Can I cook stuffing along with my braised turkey?
It’s best to cook stuffing separately to prevent food safety issues from undercooked centers.
Can I use my braising liquid for gravy?
Absolutely! Strain the liquid then use it as the flavorful base for a delicious homemade gravy.
The Takeaway
While roasting remains the traditional cooking method for holiday turkey, preparing your bird on the stovetop is absolutely doable with a little know-how. Methods like braising, poaching, steaming, and pressure cooking allow you to infuse lots of flavor into the meat and yields deliciously juicy results. With proper handling and thorough cooking, stovetop turkey can be completely safe and tasty. Give it a try this holiday season for a fun twist on the classic roasted bird!
How to Smoke a Turkey on the Grill
- Turkey, legs tied and plastic doneness indicator removed
- Kettle grill
- Long tongs
- Disposable aluminum pan
- Untreated charcoal briquettes
- Wood chunks or chips
- Vinegar, for basting
- Basting brush
- Aluminum foil
If you prefer not to use the stove, you can smoke a turkey on a kettle grill or in a backyard smoker. Doing it on the grill might seem tricky, but if you do it right, the end result will surely be worth it.
Smoking a turkey on a grill is all about controlling the cooking temperature, which can be tricky. Some grills are made with a temperature sensor and display on the lid, but if yours doesnt have one, it might be worth buying a probe thermometer to ensure accurate cooking temperatures.
To smoke a turkey on the grill, make sure to use wood chunks, which will create the smoke, and untreated charcoal briquettes rather than lump charcoal, as it burns longer.
You can choose to brine your turkey before smoking it for a juicier result. Let your turkey air-dry in the fridge overnight before cooking it, or pat it dry with a paper towel.
To smoke a turkey on the grill, follow these instructions:
- Soak your wood chips in water.
- Open the bottom vent of your grill and clean it out completely. Youll keep the bottom vent open while smoking your turkey and periodically open and close the top vent to ensure proper airflow.
- Create a cool zone for the turkey by filling a disposable aluminum pan with 1 inch of water and placing it off to one side of the grill. The pan should be below the turkey to catch any drippings, and the water will help yield a moist bird.
- Light the briquettes and when you see flames, use tongs to push them over to the same side as the aluminum pan, covering about 1/3 of the bottom of the grill. Bank the coals into a slope with the highest side against the wall of the grill.
- Place the soaked wood onto the coals.
- Place the lid on the grill and allow it to reach 450 to 500 degrees Fahrenheit, then close the top vent. Close the top vent, which lowers the temperature, until it reaches 300 to 350 F. Adjust the top vent, opening and closing, to hold the temperature in that range for 5 minutes.
- Remove the lid and position the turkey, breast up, on the grill above the pan of water. No part of the turkey should be directly over the coals. If your turkey is too big, position it sideways on the grill and rotate it occasionally during cooking.
- Place the lid back on the grill. The temperature will drop, but dont open the top vent. Check the temperature in another hour, and if its still dropping, add more coals then open the top vent.
- Baste the turkey every 30 minutes with vinegar. Make sure that its browning evenly on all sides, or rotate it.
- Your turkey is done smoking when the internal temperature reaches 165 F. The cooking time will vary based on the size of your bird, so check every 45 minutes.
- Transfer the fininshed turkey to a cutting board, doing your best to lift from underneath and not touch the outer skin too much. Tent a piece of foil around it and let it rest for 30 minutes to allow the juices to settle before carving.
How to Poach a Turkey
- Turkey breast or parts, thawed
- Large skillet or pot
- Poaching liquid (wine, milk or stock)
- Onion, chopped (optional)
- Celery, chopped (optional)
- Carrot, chopped (optional)
- Garlic cloves (optional)
- Herbs, such as thyme, rosemary or sage (optional)
- Food thermometer
“This technique is delicate and slow,” Cook says. The end result will be tender turkey, but some people may find the soft texture somewhat unappealing, he adds.
- Add herbs or chopped vegetables to the pot if youre using them.
- Add the turkey to the large skillet or pot.
- Cover it with the liquid of your choice. “You can use turkey or chicken broth/stock (enough to submerge the turkey),” Cook says — add a splash of white wine for flavor if youd like, he says.
- Bring the liquid to a boil.
- Lower the temperature to a simmer.
- Cover the pot.
- Poach until the internal temperature of the turkey reaches 165 degrees Fahrenheit. Use a food thermometer to check the temperature.
- Remove the turkey from the liquid.