Sean really wanted to have turkey at Thanksgiving dinner this year, so we spent some time brainstorming viable cooking options in this oven-free city. Our final candidate list included grilling (we’d need to acquire a very large grill), my father’s tried and true trash-can method, or just treat it like many Indian dishes and pressure cook the bird. For cost and safety reasons we dismissed the otherwise compelling Southern favorite option of deep-fried turkey.
First stop: Metro (the Indian version of Costco) to acquire a turkey. Metro had two types of turkeys: local or imported. While the imported turkeys were certainly more plump, something felt wrong (in addition to the 3x price tag) about using an imported turkey. So we picked up a seven kilo local turkey, from which they kindly removed the head and feet at our request.
After also acquiring the requisite Heritage Wine for the evening, we trolled the aisles looking for an appropriately sized cooking implement. The closest thing we found to a metal trashcan was a large cylindrical metal bowl which was (a) quite pricey and (b) probably still too short to adequately hold our turkey. As there were no grills to come by, our decision was easy: one 12 liter pressure cooker it was.
We put together a marinade of local ingredients, and used it to pressure cook the turkey. On the plus side, it was enormously efficient – the turkey was fully cooked in about an hour and a half, a fraction of the time it would have taken in the oven. On the other hand, it tasted a little, well, chewy. Whether this was from the cooking method, the lack of marinade injection or the texture of a local turkey we will never know.