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 juicy, flavorful turkey is often seen as the centerpiece of many holiday meals. While roasting a turkey in the oven may be the traditional preparation method, some cooks may be wondering if it’s possible to cook a turkey on top of the stove. As it turns out, there are several effective techniques for stove-top turkey cooking that can lead to delicious results.
In this complete guide, we’ll cover everything you need to know about cooking a turkey on the stove, including methods, timing, tips, and frequently asked questions Whether you lack a functioning oven or simply want to change up your holiday cooking routine, stove-top turkey can provide a convenient and tasty alternative Keep reading for the full scoop!
Is It Possible to Cook a Whole Turkey on the Stove?
The short answer is no—cooking an entire turkey on the stove is not recommended. Stovetops simply don’t provide enough space or heat to properly roast a whole bird However, you can absolutely cook turkey pieces like breast, thighs, legs, etc on the stovetop with great success Turkey parts are the ideal candidate for stove-top cooking.
When working with a whole turkey, your best bet is to break it down into smaller portions prior to cooking. This allows the meat to cook more quickly and evenly. Many people choose to purchase a whole turkey breast to use for stove-top preparations.
Best Methods for Cooking Turkey on the Stove
There are several excellent techniques for cooking delicious turkey on the stovetop:
Braising
One of the most popular stove-top cooking methods is braising. This involves searing the turkey pieces first to enhance flavor, then simmering them in a small amount of liquid like broth, wine, or cider. The moist heat environment gently cooks the turkey until fork-tender.
Sautéing
For quick-cooking turkey meals, sautéing is a great option. Simply prepare cutlets or cubes of turkey breast and cook over medium-high heat in a skillet with butter or oil until browned. Sautéing adds nice color and texture.
Poaching
Gently cooking the turkey in simmering liquid like stock, milk, or wine is called poaching. This yields exceptionally moist, tender turkey, though some find the texture a bit too soft.
Steaming
Similar to poaching, steaming cooks the turkey indirectly using steam vapor. You’ll need a steamer basket or rack above simmering liquid. Steaming produces a clean-flavored, moist turkey as well.
Pressure Cooking
Modern pressure cookers provide a fast, convenient way to cook turkey on the stove. Thanks to hot pressurized steam, the meat becomes fall-apart tender in a fraction of the normal time.
Stove-Top Turkey Cooking Times
Cooking times will vary based on the size and shape of your turkey pieces, as well as your selected method. Here are some general guidelines:
- Turkey breast halves or quarters: 30-45 minutes
- Turkey thighs: 45-60 minutes
- Drumsticks: 60-75 minutes
- Cubed turkey for sautéing: 3-5 minutes
- Turkey tenderloins: 8-12 minutes
No matter what stove-top method you use, always rely on a food thermometer to determine doneness rather than time. Turkey should reach 165°F internally before serving.
Under the right conditions, an entire turkey breast can cook through on the stove in about 1 hour. But larger pieces may take upwards of 2-3 hours.
Handy Equipment for Stove-Top Turkey
Having the right gear on hand will make stovetop turkey cooking much easier:
- Heavy pot or dutch oven for braising
- Large skillet for sautéing
- Steamer basket for steaming
- Pressure cooker (optional but helpful)
- Meat thermometer for monitoring temperature
- Kitchen twine for trussing
You’ll also need tongs, basting brushes, lidded baking sheets, and other typical cooking utensils.
Seasoning and Flavoring Ideas
With stove-top preparations, you can infuse bold new flavors into your turkey:
- Fresh or dried herbs like rosemary, thyme, sage
- Spices like garlic, paprika, curry powder
- Citrus juices and zest – Think lemon, lime, orange
- Savory liquids for braising like wine, stock, cider
- Aromatic veggies – onion, celery, carrots, fennel
- Buttery basting sauces
Get creative with rubs, marinades, and spice blends. The possibilities are endless!
Helpful Turkey Stove-Top Cooking Tips
Follow these handy tips for the best possible stove-top turkey results:
- Pat turkey dry before cooking to maximize browning
- Use a thermometer to confirm safe minimum temp
- Baste periodically to prevent drying out
- Add liquid as needed during braising
- Allow turkey to rest before slicing
- Make gravy from the flavorful pan drippings
- Resist overcrowding the pan which steams vs sears
- Cut turkey into smaller pieces for faster, even cooking
Frequently Asked Questions
Here are answers to some common questions about cooking turkey on the stovetop:
What’s the best size turkey for stove-top cooking?
Opt for smaller turkey parts like breast quarters or thighs rather than a whole bird. Pieces that are 10 pounds or less work best.
How long should I cook a turkey breast on the stove?
An average 5-7 pound turkey breast will cook through in 45 minutes to 1 hour via braising, sautéing, or steaming. Always check internal temp.
What temperature should turkey reach on the stove?
Cook turkey to a safe minimum internal temperature of 165°F as measured by a food thermometer.
Can I stuff a turkey if I cook it on the stove?
Stuffing isn’t recommended for stove-top turkey for food safety reasons. Cook it separately to allow even cooking.
What are the best stove-top turkey flavorings?
Herbs, citrus, savory liquids like broth or wine, and aromatic veggies all add amazing flavor. Get creative!
Should I make gravy from my stove-top turkey?
Absolutely! The flavorful pan drippings left behind after cooking are the perfect base for an easy, delicious gravy.
Satisfying Stove-Top Turkey
While unconventional, cooking moist, flavorful turkey on the stovetop is absolutely possible with the right techniques. Focus on smaller turkey parts rather than a whole bird, and utilize braising, steaming, or sautéing for tender, juicy meat. With the proper steps and safety measures, your stove-top turkey can be a big holiday hit!
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.
How to Steam a Turkey
- Turkey breast, thawed
- Stockpot
- Steaming basket, rack or metal strainer
- Water
- Stock or wine (optional)
- Onion (optional)
- Carrot (optional)
- Celery (optional)
- Fresh herbs (optional)
- Food thermometer
Steaming a turkey “will yield a similar end result to poaching,” Cook says. Youll need to have a basket or rack so that the turkey parts are not directly in the water, Phojanakong says.
- Add about an inch of water to your stockpot, per instructions from the Academy of Nutrition and Dietetics. If youd prefer, the liquid can be a one-to-one mix of water and stock or water and wine.
- Add vegetables and herbs to the liquid if you desire.
- Place a steaming basket, rack or strainer in the stockpot. Put the turkey in the basket.
- Bring the liquid to a boil over medium heat.
- Lower the temperature to a very low simmer. Cover the pot.
- Steam the turkey. Its fully cooked when the meats temperature reaches 165 degrees Fahrenheit.