Steamed and Roasted Turkey with Sriracha-Honey Glaze
Steamed and Roasted Turkey with Sriracha-Honey Glaze
3 hours 30 minutes total time
45 minutes active time
Intermediate, Kid Friendly
Thanksgiving is my favorite holiday, and at our house, a roasted turkey is always the crowning glory of the meal. I love turkey, and after years of experimentation, I’ve come up with this way to achieve moist, evenly cooked meat and delicious, crisp skin. I make small cuts at the base of the drumsticks and wings so those areas cook more quickly. And before roasting the bird, I steam it—a simple step that keeps the meat very juicy and also creates a rich stock for the gravy. The glaze gives the bird a beautiful mahogany color and a hint of spicy sweetness that makes a good match with the mild flavor of the meat.
Cooking Notes: To make the drumstick meat easier to slice and serve, I cut the ends off the drumsticks (you can have your butcher do this for you) before roasting. As the meat shrinks a bit during cooking, the tough tendons stick out, and they can then be easily removed before carving.
I like to sauté the liver in butter and season with salt and pepper as a pre-dinner snack for the cook.
One 15-pound turkey (see cooking note)
1/3 cup apple cider vinegar
1 tablespoon Sriracha sauce
1 tablespoon honey
1 ½ cups 1-inch diced onion
1 cup 1-inch diced carrot
½ cup 1-inch diced celery
2 teaspoons potato starch or cornstarch
2 tablespoons water
1 cup white wine
Freshly ground black pepper
To Prep and Steam the Turkey
Set a wire rack in the bottom of a stockpot with a lid large enough to hold the turkey. If you don’t have a pot with a lid, the top can be covered with large sheets of aluminum foil. Likewise, if you don’t have a rack, a tart ring or crumpled bundles of aluminum foil will work as well. Add 6 cups of water to the pot and bring to a simmer while prepping the turkey.
Remove the neck and giblets from the turkey and put in a large saucepan. Reserve the liver (see cooking note). Put a fine-mesh strainer over a medium bowl. Set both aside.
If your butcher hasn’t done it, cut off the ends of the drumsticks. Cut off the wingtips. Working with one at a time, lift the drumsticks and make a 1-inch deep and 2-inch long incision underneath at the joint where the drumstick connects to the thigh. Similarly, lift the wings one at a time and make a 1-inch deep and 2-inch long incision underneath at the joint where the wing connects to the breast.
Sprinkle the turkey with salt. Set the turkey on the rack and put on the lid or seal tightly with the sheets of aluminum foil. Reduce the heat to low and steam the turkey for 45 minutes.
To Make the Glaze
Meanwhile, in a small bowl, whisk together the cider vinegar, Sriracha, and honey, and season to taste with salt.
To Roast the Turkey and Make the Stock for the Gravy
Preheat the oven to 350˚F.
Spread the onion, carrot, and celery in the bottom of a large roasting pan.
Remove the pot with the steamed turkey from the heat and take off the lid. Once the steam has subsided and the turkey is cool enough to handle (but, it will still be hot), transfer the turkey to the roasting pan using large tongs or lifting with spoons.
Strain the stock created from steaming into the bowl. Let sit while the fat rises to the top, about 10 minutes.
Put the turkey in the oven and roast for 30 minutes.
Glaze the turkey, and continue to roast, brushing with the glaze occasionally, until the juices run clear and the internal temperature is 160˚F in the thickest part of the breast and thigh, 1 hour 15 minutes to 1 ½ hours. If the turkey begins to get too brown, cover the top loosely with aluminum foil.
Meanwhile, skim the fat off the top of the stock and add to the saucepan with the neck and gizzards. There should be about 5 cups of stock. If there is not, add stock or water as needed to reach 5 cups. Bring to a boil, lower the heat, and simmer, skimming occasionally to remove any impurities that rise to the top, until the stock has reduced to about 3 cups, about 45 minutes.
Remove from the heat. Take out the neck and giblets. Pick the meat from the neck and coarsely chop along with the gizzards. Return the meat to the stock and skim again if needed.
To Finish the Gravy and Serve the Turkey
Remove the turkey from the oven and transfer the turkey to a serving platter or to a large cutting board if carving before serving. Let rest while making the gravy or up to 2 hours.
Dissolve the cornstarch in the water in a ramekin or small bowl.
Stir the stock into the roasting pan with the vegetables and mix well with a spoon, scraping any bits from the bottom of the roasting pan. At this point, you can continue to make the stock in the roasting pan or return to the large saucepan.
Turn the heat to medium heat. Stir in the wine and the potato starch-water mixture. Bring to a simmer, stirring occasionally, as the gravy thickens. Season to taste with salt and pepper.
Using small pliers (and holding steady with a fork), carefully pull out the sinews from the turkey legs keeping the chunks of meat intact. Transfer the turkey to a serving platter or carve and arrange the pieces on the platter.
Transfer the gravy to a gravy boat or serving bowl and serve the turkey with the gravy on the side.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- One 15-pound turkey (see cooking note)
- Kosher salt
- 1/3 cup apple cider vinegar
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- 1 ½ cups 1-inch diced onion
- 1 cup 1-inch diced carrot
- ½ cup 1-inch diced celery
- 2 teaspoons potato starch or cornstarch
- 2 tablespoons water
- 1 cup white wine
- Freshly ground black pepper