Cookaholics Bulletin Board

The New York Times has resurrected an old Jacques Pepin approach (taken from the Chinese) that first steams then roasts the turkey. Sounds intriguing and I may well try it this year. Has anyone tried it? You can see it described here and there's also a link to the actual recipe: http://www.nytimes.com/2012/11/14/dining/steamed-turkey-the-jacques-pepin-way.html?_r=0

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Lindsay

I've done Julia's Steam-Roasted goose a few times, but never a turkey. It works well on for the goose but it is a much fattier bird.

I've done it with duck, but as with goose, it was to render some fat first and then crisp it up/make some GBD. I have the highest respect for Pepin, so it might be interesting to try.

we also have steamed a duck & then roasted. it was great! Pls report back on your turkey.