Is Boiled Turkey Good? A Healthy and Delicious Way to Enjoy This Lean Protein

It’s almost Thanksgiving again, which means it’s time for my personal tradition – convincing people to try boiling their Thanksgiving bird.

I spent ten years in search of a recipe that made turkey taste good. I tried dry brining, wet brining, smoking, roasting, bbq, rubs and injections… In fairness, I never tried deep-frying, but when the list of possible side effects includes explosions and house fires… well, I just don’t need that much excitement in my life.

Before the 1900’s, boiling was the preferred method for preparing turkey! Unlike roasting, boiling infuses the bird with flavor while also retaining moisture!

Boiling also happens to be both the fastest and simplest preparation I’ve tried. It’s simply better on every axis!

This is my personal recipe! I took heavy inspiration from a pair of traditional boiled turkey recipes and then tweaked things according to my preferences.

Boiled turkey may not be the most popular way to prepare this quintessential holiday bird, but it offers some tasty benefits that are worth considering. As an avid home cook and food blogger I decided to dig into the details to find out if boiled turkey is actually good. After extensive research of reputable sources and recipes I can confidently say that boiling turkey is a healthy, flavorful, and versatile preparation method that more people should try.

An Overview of Boiling Turkey

Boiling is one of the simplest ways to cook a turkey. It involves submerging the turkey (whole or cut into parts) in a large pot of simmering seasoned water or broth. The turkey gently cooks until the meat reaches the proper internal temperature, resulting in a moist, tender, and juicy finished product.

Unlike roasting or deep frying, boiling does not produce crispy skin. However, it does help retain the turkey’s natural flavors and juices. Many cooks praise boiled turkey for its delicate, delicious meat that requires little adornment to make a tasty meal

Boiling times vary based on the size and cut of the turkey but a whole bird usually takes 2-4 hours. Using a meat thermometer is crucial to ensure the turkey reaches a safe 165°F internally. Once cooked the possibilities for serving boiled turkey are nearly endless!

The Benefits of Boiled Turkey

After extensive research of reputable sources like Chef’s Resource and Hungry Onion forums, it became clear that boiling turkey has some excellent benefits:

It’s a lean, healthy protein – Turkey is naturally low in fat, especially when boiled without added oils or fats. Each serving provides quality protein to support muscle growth and repair.
Retains moisture – The gentler boil helps keep the turkey meat very moist and tender compared to high-heat roasting.
Delicate flavor – Without crisping or charring the skin, the delicate turkey flavor shines through. Many fans say boiling makes the most flavorful turkey.
Versatile – The cooked turkey can be used in many ways like soups, salads, sandwiches, casseroles, and more.
Easy – Boiling is one of the simplest cooking methods and requires minimal hands-on time.
Budget-friendly – Unlike pricy prime cuts, turkey is an affordable lean protein. Boiling maximizes its value.

For those watching their weight or cholesterol, boiled turkey’s leanness makes it a smart choice over fatty cuts like beef or bacon. The health benefits of this cooking method made me eager to try it myself.

Step-By-Step Instructions for Boiling Turkey

Based on reputable recipes from trusted sources like The Trash Can Turkey, I’ve outlined the basic process for boiling turkey at home:

Choose fresh or thawed turkey, leaving the skin on for flavor (it can be removed after cooking if desired). Cut into parts for easier boiling if using a whole bird.
Place turkey pieces or a whole turkey in a very large pot and cover completely with water or chicken/turkey broth.
Add seasonings like 1-2 Tbsp salt, pepper, fresh herbs, garlic, onions, celery, carrots, bay leaves, etc. This boosts flavor tremendously.
Bring the liquid to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer gently until turkey is cooked through.
Use a meat thermometer to ensure the turkey reaches 165°F at the thickest part. Expect roughly 45-60 minutes per pound.
When finished, carefully remove turkey from the pot. Strain the broth for use in soups, gravy, or rice.
Slice, shred, or cut turkey as desired for serving. Discard the skin or save it for crisping up as a treat.

With this simple process, anyone can enjoy moist, healthy boiled turkey right at home. Don’t be afraid to get creative with spices, herbs, veggies, and even fruit to infuse delicious flavors into the broth and meat.

Health Benefits of This Nutritious Protein

In addition to being lean and protein-packed, boiled turkey offers some great nutrients according to reputable sources like Chef’s Resource:

B Vitamins – Turkey contains B6 and B12 to support red blood cell production and brain function.
Niacin – This B vitamin aids digestion and converts nutrients into energy.
Zinc – Necessary for immune function, DNA formation, and growth.
Selenium – An antioxidant that protects cells from damage and infection.

With a well-rounded nutritional profile, enjoying boiled turkey in moderation makes for a very healthy addition to your diet.

Creative Ways to Serve Boiled Turkey

Once your turkey is boiled to moist, tender perfection, you have ample options for serving it. Here are just a few ideas:

Sliced or cubed over a fresh salad or roasted veggies
Shredded in soups, stews, chilis, or casseroles
Diced and mixed into rice, quinoa, or barley pilafs
Chopped or shredded for turkey sandwiches and wraps
Mixed with BBQ sauce for sliders or flatbread pizzas
Added to omelets, frittatas, or breakfast tacos
Pureed into spreads, dips, or baby food

However you choose to use your boiled turkey, its versatility is sure to satisfy. Don’t limit yourself to just one serving style.

Frequently Asked Questions

If you’re new to boiled turkey, chances are you have some questions. Here I’ll address some of the FAQs from trusted sources like Chef’s Resource:

Is boiled turkey healthy?

Yes! It’s lean, protein-packed, and full of nutrients. The boil helps retain moisture without added fat.

How long does it take to boil a turkey?

Plan on about 45-60 minutes per pound, but use a meat thermometer for doneness. Whole turkeys take 2-4 hours typically.

What seasonings should I add?

Salt, pepper, garlic, onions, carrots, celery, bay leaves, fresh herbs, and more add big flavor. Get creative!

Can I use the broth?

Absolutely! Strain and use the tasty broth for soups, gravy, rice, etc. It’s liquid gold.

Should I remove the skin?

That’s optional. The skin softens but doesn’t get crispy from boiling. It adds flavor and can be removed after cooking if desired.

What side dishes go well with it?

Boiled turkey pairs nicely with roasted veggies, mashed potatoes, pasta or grain dishes, fresh salads, and more.

How should I store leftovers?

Refrigerate boiled turkey for 3-4 days. Freeze portions for longer storage. Use the meat in various dishes.

Convinced to Give It a Try?

After extensive research of reputable recipes and cooking sites, it’s clear that boiling turkey is a healthy, delicious, and versatile preparation method. The gentle boil retains moisture while allowing the delicate flavors to shine through. Boiled turkey can be used in endless recipes, retains nutrients, and fits well into a healthy diet. Follow some simple steps and seasonings to make flavorful boiled turkey right at home. With some creativity, this lean protein can become the star of comforting soups, salads, sandwiches and more. Don’t knock it until you try it – boiling might just become your new favorite way to cook turkey!

is boiled turkey good

Optional – Make Some Stock/Gravy:

If you’re the sort to prefer gravy that didn’t come from a packet, the stock here makes for a fantastic base!

After removing the turkey meat, continue boiling the stock until it has reduced by about half
Remove all solids from the stock
Taste the reduced stock and add table salt to taste
Use fat separator or a large spoon to skim most of the fat from the stock
Use the remaining stock either directly on meat (thin stock will penetrate directly into the meat, adding moisture and flavor!) or as the base for thicker, traditional gravy.

So… what’s the catch?

Well, nothing in life is perfect, so you’ll have to make one tradeoff when boiling your turkey: you won’t get a crispy-brown-skinned bird to drop on the table. Sadly, boiling results in soggy skin (which I just peel off and throw away).

You’ll want to carve this bird up in the kitchen and present the slices as a fait accompli. Believe me, once people taste the result, they won’t care at all that they didn’t get to ogle an over-tanned bird.

15-18 lb turkey
1 quart dry white wine (Non-alcoholic substitutes: 1 qt apple cider vinegar or 2.5 cups white wine vinegar)
water to cover
2 large onions, skins on, cut into 1-2″ slices
2 untrimmed ribs of celery
12 (or so) raw black peppercorns
2 Tbsp dried sage
2 Tbsp dried thyme
2 Tbsp dried parsley
2 Tbsp coarse Salt (approx – I did this by sight and just threw it in the pot)
1/4 lb of raw bacon or pork belly
table salt

Put onions, celery, spices, salt and bacon into a very large pot.
Trim the turkey and put skin, neck, fat, etc into the pot. Do not add the giblets – they add bitterness.
If necessary, remove the breasts, thighs, drums, etc from the carcass (depends on the size of your pot!)
Put turkey meat into pot
Pour wine into the pot
Add water enough to cover the turkey
Bring to a rolling boil, regularly removing scum from the surface as necessary
Reduce heat to a low boil
Continue boiling for about 1 hour or until a thermometer in the thickest part of the breast reads 150-155F (See Note below)
Remove turkey meat to a large colander and drain
Let rest for ~10 minutes to finish
When ready to serve, remove skin, which will be sage-colored. Don’t worry – the meat will look normal and taste amazing.