Turkey..without an oven
Okay, I'm going to need a little help with this.
I'm currently living in Seoul, ROK, and I don't have an oven!
I'm here through April, and frankly, I'm too lazy and cheap to buy a convection oven for 6 months. They're overpriced here and I'd have to find someone to buy it.
My dad is here this week and he has access to the commissary, where I spotted turkey breasts.
Now, here's where you guys can help me out:
I'm freezing them til Thanksgiving and want to make a small meal for me and a few friends, but I need stovetop turkey recipes!! I only have a 2 burner gas stove.
No microwave (overrated), toaster, etc.
I'm putting others in charge of sides, so I just need a way to make them taste as good as the whole baked turkey...or as close to it as possible.
Thanks! :)
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10 Comments:
Hmm...I'd probably slice the breasts, pound slightly, season "traditionally" (salt, pepper, garlic, sage, thyme), dredge or not, then pan fry. Turkey medallions, if you will. Then make a gravy with the pan drippings, pour over the slices, and voila!
Make sure the gravy is lumpy, serve with enough cranberry sauce and green bean casserole, and you'd think we were at the Walton household for Thanksgiving Dinner.
hungryinhouston at 12:23AM on 10/03/08
I think @hungry nailed it. Unless, that is, you have access to an outdoor grill? Then I'd brine and grill them.
I'll be curious to hear what you're able to find in terms of "fixins" -- hubby is in Bangkok for Thanksgiving this year, but fortunately, there are plenty of foreign goods in the markets, and he should manage ok (i.e., US foodstuffs)
LoCo at 12:58AM on 10/03/08
You can cut them thin and poach them in chicken stock on low till done, then use the poaching liquid to make a gravey.
pjracz10 at 1:45AM on 10/03/08
Another option is to slice the turkey breast into long pieces, pound them thin, and season. Mix up a traditional stuffing mixture and lay some on the meat. Roll up, pan fry, then add broth, lower heat and cook through. Slice through crosswise. Make gravy with the broth left in the pan.
Maureen at 9:43AM on 10/03/08
And I should have mentioned, this is basically what I am planning to serve for Thanksgiving for my kiddo and me, since hubby and other kids won't be here. We're saving the big bash for Nov, when we can celebrate with everyone - we'll call it an Ameri-Canadian Thanksgiving.
Maureen at 10:53AM on 10/03/08
Definitely poach with a good stock or knorr flavoring in water. Just do not salt your turkey that much. Simmer the stock while you poach your breasts. Hell you can also chicken fry it. Egg flour breading (panko will do) egg and fry it. Make sure you cut the breasts rather thin. Make a gravy with the pan drippings.
nelson5757 at 2:19PM on 10/03/08
I think steaming the whole breast on a rack, using chicken broth as your liquid, place in a large dutch oven type pot would be the way to go. It will guarantee your turkey to be extremely moist. You'll be the envy of quite a few cooks on Thanksgiving Day! You can use the broth later for the gravy and stuffing. Since you only have two burners you may want to use a bamboo type steamer and layer your potatoes and vegetables so that everything will be hot at the same time. I am assuming you do not have a microwave over there. Hey...good luck....what an adventure!!
dianeb at 4:23PM on 10/03/08
You could slice the turkey breasts, dredge them in seasoned flour, and make piccata from them. With lots of capers.
beth1 at 7:14PM on 10/05/08
Ooo, thanks for all the ideas everyone!!
@LoCo- There are a lot of import stores in Seoul. Granted, you pay through the nose for American brands. There are a lot of common produce items.
Right now we're planning on wasabi mashed potatoes (for our asian twist), sweet corn (available everywhere), apple crisp (microwaved @ a friends, actually quite good and crispy for 'nuker food), squash (still trying to figure out how to get that cooked), sweet potatoes (again, everywhere here).
I've been looking up crafty ways to make grills/smokers out of clay pots...We may give that a try
machellebelle at 10:28AM on 10/06/08
I have no oven and make this all the time. I also use boned turkey thighs. This is for a 6-8 pound breast.
Take the breast off the bone, leave the skin on.
(Make stock from the carcass for the gravy)
Heat 5-6 tablespoons of olive oil in a dutch oven till smoking.
Place the breasts skin side down and brown well over medium flame. (12 -15 min). DO NOT COVER OR skin will get mushy and soft.
Turn breasts, lower the flame and cook on medium an additional 20-25 min. Check temp with an instant read thermometer. USDA says 170 degrees. Good if you like sawdust. I go for 155 and let it rest.
Brown 2 tablespoons of flour in the pan deglaze with broth. add an add'l cup & half of broth. Reduce and spoon onto the mashed!
odaddyo at 11:46AM on 10/06/08