Jane SandersOur new apartment does not have an oven. Any stove-top alternatives? — Andrew MacPherson, Cape Town
In most of the world, ovens have never been standard in home kitchens. Molly Stevens, a cooking teacher in Vermont and the author of recent tomes on braising and roasting, says it is possible to cook succulent turkey on the stove top, but not as a whole bird. She said the turkey pieces needed to be as close as possible to the heat source.
Buy a bird no larger than 12 pounds. Cut it into at least 10 pieces, and cut carrots, onion and celery into large chunks. Season the turkey pieces and brown them in a neutral oil like grapeseed, working in batches in a large heavy pot with a lid. When all the turkey is browned, add the vegetables to the fat in the pan, along with fresh thyme and sage, and cook briefly. On this aromatic bed, arrange the dark meat, then put the white meat on top. Splash in a tablespoon or two of stock or white wine, bring to a quiet simmer and cover tightly. Cook for one hour, until the thighs register about 170 degrees; splash in a little more liquid as needed. The meat will be juicy and aromatic. The vegetables can be pushed through a sieve into a saucepan, thinned with more stock and served as gravy.
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