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 is an underrated and often overlooked way to prepare this lean protein. As a home cook and food blogger I decided to research this cooking method to find out if boiled turkey is actually good. After diving into reputable resources and recipes I can definitively say that properly boiled turkey is incredibly healthy, flavorful, and versatile. This article will explore the benefits of boiled turkey, step-by-step instructions for boiling, creative serving ideas, FAQs, and more to convince you to give this preparation a try.
An Overview of Boiling Turkey
Boiling is one of the simplest cooking methods for turkey. It involves fully submerging turkey pieces or a whole turkey in a large pot filled with simmering seasoned liquid like water, broth or wine. As the turkey gently poaches the meat cooks evenly to a safe internal temperature while retaining moisture and natural juices.
The boiling process does not yield crispy, browned skin like roasting. However, fans of boiled turkey praise its tender, succulent meat and delicate natural flavors that require little enhancement. Boiling times range from 45-60 minutes per pound based on the size and cut of turkey. Using a meat thermometer to ensure the turkey reaches 165°F internally is crucial for food safety. Once cooked, boiled turkey offers incredible versatility for serving.
Key Benefits of Boiling Turkey
Through research of reputable cooking sites like Chef’s Resource and forums like Hungry Onion, I found several excellent benefits of boiling turkey:
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Lean, low-fat protein – Turkey is naturally low in fat, especially when boiled without added oils. This makes it a heart-healthy protein choice.
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Retains moisture – The gentle poaching helps keep the turkey incredibly juicy and tender.
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Delicate flavor – With no crisping or charring of the skin, the subtle flavors shine through.
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Versatile – Boiled turkey can be used in soups, sandwiches, salads, casseroles, and more.
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Simple method – Boiling is easier than roasting and requires minimal active cooking time.
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Budget-friendly – Turkey provides an affordable source of lean protein,
For those concerned about fat or cholesterol, boiled turkey is a smarter choice than fattier meats. After learning these benefits, I was eager to try properly boiling a turkey myself.
Step-by-Step Guide to Boiling Turkey at Home
Based on trusted recipes from sites like The Kitchen Today and forums like Hungry Onion, here is an easy step-by-step overview of how to boil a turkey:
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Choose a fresh or fully thawed turkey and leave the skin on for flavor if desired. Cut the turkey into parts if needed to fit your pot.
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Place the turkey in a very large pot and completely cover with water, chicken or turkey broth, wine, or a flavorful liquid combo.
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Add aromatics and seasonings like onions, carrots, celery, garlic, herbs, pepper, salt, bay leaves etc. This boosts flavor.
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Bring the liquid to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until fully cooked.
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Use a meat thermometer to verify the turkey reaches 165°F at the thickest part. Expect roughly 45-60 minutes per pound.
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Carefully remove the turkey from the pot once fully cooked. Strain the broth for sauces, soups etc.
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Slice or shred the turkey as needed. Discard or crisp the skin if desired.
With these simple steps, you can enjoy deliciously moist boiled turkey with excellent flavor at home. Don’t be afraid to experiment with creative flavors in the poaching liquid.
Health Benefits of This Nutritious Protein
In addition to being a lean protein, boiled turkey provides the following key nutrients according to sources like Chef’s Resource:
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B vitamins like B6 and B12 to support blood cell and brain health
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Niacin to aid digestion
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Zinc for immune function and growth
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Selenium, a potent antioxidant
With this well-rounded nutrition profile, enjoying boiled turkey in moderation makes for a very smart addition to your diet.
Creative Ways to Serve Boiled Turkey
The possibilities are nearly endless when it comes to serving boiled turkey. Here are just a few tasty ideas to inspire you:
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In fresh salads or over roasted vegetables
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Shredded or chopped in chilis, soups, stews, or casseroles
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Diced and mixed into rice pilafs or grain bowls
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On sandwiches, wraps, pitas, or flatbreads
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In breakfast dishes like omelets, tacos, or hash
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Shredded and sauced for BBQ turkey sliders or flatbread pizzas
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Pureed into spreads, dips, or baby foods
Let your creativity run wild when preparing boiled turkey meals. It pairs well with countless flavors and ingredients.
Frequently Asked Questions
If you’re new to boiled turkey, here are answers to some common FAQs from trusted sources:
Is boiled turkey healthy?
Yes, it’s very healthy! Boiling retains moisture without added fat or oil.
How long does it take to boil a turkey?
Plan on roughly 45-60 minutes per pound. Whole turkeys take 2-4 hours typically.
What seasonings should I add?
Get creative with salt, pepper, onions, carrots, garlic, fresh herbs, and more!
Can I use the poaching liquid?
Absolutely! Strain it for flavorful soups, gravy, rice, etc.
Should I remove the skin?
That’s optional. The skin softens but provides flavor. Remove after if desired.
What sides go well with boiled turkey?
It pairs great with roasted veggies, salads, potatoes, grains, pastas, and more.
How do I store leftover boiled turkey?
Refrigerate for 3-4 days. Freeze portions for longer storage. Use in recipes.
Ready to Give Boiled Turkey a Try?
After extensive research of reputable recipes and cooking sites, it’s clear that properly boiled turkey is incredibly healthy, moist, and flavorful. This underrated cooking technique helps retain nutrients and natural juices while allowing the subtle flavors to shine through. With some simple seasonings and vegetables, you can easily make delicious boiled turkey at home. Show off your creativity by serving it in diverse salads, sandwiches, bowls and more. Don’t knock boiled turkey until you try it – this lean protein just may become your new go-to!
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.
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.