Steaming the turkey - has anyone done this?

[lockitdown]

The Phil Vickery method where he steams the turkey on the hob before it goes in the oven to brown off?
Does it work ok?

Done it last 3 or 4 years and doing it again tomorrow. Always been lovely. Makes very tasty gravy, I add a bit of chicken gravy granules as well at the end to help with the colour and thickening

Does this method reduce the risk of dryness?

All times etc here vickery.tv/phil-vickerys-recipes/this-morning/item/phil-s-perfect-roast-turkey

It's certainly less dry than just cooking it like normal. For christmas day anyway, does get a bit drier come leftovers time but that's the nature of turkey I suppose.

I don't think you will be disappointed if you try it.

Thanks @AmberCL

I do this - DH would never eat the white meat on the turkey only the leg now he happily tucks into the breast meat because it stays lovely and moist. It's quicker that the traditional cooking method to. Just make sure the foil is well sealed.

I've used this method the last 6 yrs and it's brilliant no dry turkey

I did it, it was dry! Think I will try another method nest year

Random discovery when cooking turkey crown this year.

Take it out of the foil tray it came in and put it in slightly larger oven dish, then stuff slices of hard butter under the skin over the breast and jam the original foil tray on top (then cover whole lot with top layer of baconfoil)

The original hard foil tray forms a suction and keeps the butter on the top of the crown even when the butter melts. This means no need to keep basting as top is sort of poaching in the suction-held butter.

Take baconfoil & hard foil tray off in last half hour or so to brown the skin.

It kept the crown super moist and I only basted once half way through the browning time.

Maybe a fluke, maybe accidental genius, but its how I’m planning to cook the next chicken I roast as a further experiment!