Steaming A Turkey: The Perfect Oven Method

Cooking a turkey in a steam oven is a great way to ensure your bird is juicy and tender. The steam oven method is a two-step process, starting with a steam mode to cook the meat gently, then finishing with a dry roast to brown and crisp the skin. This technique is said to cut cooking time by up to half compared to a conventional oven, and it's adaptable for different oven models and sizes of turkey.

Turkey cooking times

The cooking time for a turkey depends on a few factors: the weight of the bird, the temperature of the oven, and whether the turkey is stuffed or unstuffed.

Cooking Times for Different Weights

• For a 4-8 lb (1.8-3.6 kg) turkey breast, cook for 1 hour and 30 minutes to 3 hours and 15 minutes.
• For an 8-12 lb (3.6-5.4 kg) turkey, cook for 2 hours and 45 minutes to 3 hours.
• For a 12-14 lb (5.4-6.3 kg) turkey, cook for 3 to 3 hours and 45 minutes.
• For a 14-18 lb (6.3-8.1 kg) turkey, cook for 3 hours and 45 minutes to 4 hours and 15 minutes.
• For an 18-20 lb (8.1-9 kg) turkey, cook for 4 hours and 15 minutes to 4 hours and 30 minutes.
• For a 20-24 lb (9-10.8 kg) turkey, cook for 4 hours and 30 minutes to 5 hours.

Cooking Times for Stuffed vs. Unstuffed Turkeys

It's important to note that a stuffed turkey will take longer to cook than an unstuffed turkey. Here are the recommended cooking times for stuffed and unstuffed turkeys, based on an oven temperature of 350°F (177°C):

• For an unstuffed turkey, cook for about 13 minutes per pound.
• For a stuffed turkey, cook for about 15 minutes per pound.

Checking for Doneness

The best way to check if your turkey is done is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The turkey is done when the internal temperature reaches 165°F (74°C).

Resting Time

Once your turkey is done cooking, it's important to let it rest before carving. This allows the juices to redistribute and results in juicier meat. Let the turkey rest for at least 20-30 minutes before carving.

Steam Oven Cooking Times

When cooking a turkey in a steam oven, it's important to note that the cooking time will be significantly reduced compared to a conventional oven. A steam oven can cut the cooking time by 30-50%.

For example, a 5 kg (11 lb) turkey can be cooked in a steam oven in a little over an hour, including a 40-minute resting time. This is only half the time it would take in a conventional oven.

However, it's important to note that cooking times may vary depending on the model of the steam oven and other factors. The most accurate way to determine doneness is to use a meat thermometer and rely on the internal temperature of the turkey rather than a specific cooking time.

Turkey oven temperatures

The ideal oven temperature for cooking turkey depends on the size of the bird, the type of oven, and the desired level of doneness. Here are some guidelines and tips for achieving the perfect temperature when cooking a turkey:

Oven Temperature Settings:

• For a convection steam oven, the recommended initial setting is Steam Mode at 185°F/85°C for 30-40 minutes. This helps retain moisture and gently cooks the turkey.
• After the initial steaming, switch to Convection-Only or Convection Roast mode at 350°F/180°C to cook through and brown the skin.
• For a conventional oven, preheat to a high temperature of 450°F/230°C initially, then drop to 350°F/180°C for the remainder of the cooking time.

Cooking Time and Temperature:

• The cooking time depends on the weight of the turkey. As a rule of thumb, allow 13-15 minutes per pound of unstuffed turkey and 15 minutes per pound for a stuffed turkey.
• The thickest part of the turkey, between the breast and thigh, should reach an internal temperature of 73-76°C/163-169°F for food safety.
• As the meat rests, the temperature will continue to rise. The final internal temperature should be 82-85°C/180-185°F.
• A meat thermometer is essential for accurately determining the internal temperature. Insert it into the thickest part of the thigh, ensuring it doesn't touch the bone.
• For a 20-pound turkey, the total cooking time is approximately 2 hours at 350°F/180°C.
• For a 9-pound turkey, the total cooking time is approximately 2 hours and 10 minutes at the same temperature.

Tips for Optimal Results:

• Ensure your oven is clean and accurate in temperature readings before cooking.
• Do not stuff the turkey if using the steam oven method, as the stuffing may not reach a safe temperature.
• Avoid using salt until the end of the cooking process, as it can draw out moisture and dry out the meat.
• Baste the turkey with butter, oil, or glaze to enhance moisture retention and flavour.
• Cover the turkey loosely with foil if the skin is browning too quickly.
• Allow the turkey to rest for at least 30 minutes after cooking to let the juices redistribute and ensure a juicy, tender meat.

By following these temperature guidelines and tips, you can ensure your turkey is cooked to perfection, resulting in a delicious and memorable meal for your family and guests.

Turkey resting times

Allowing your turkey to rest after cooking is an important step in the cooking process. Resting lets the juices redistribute throughout the meat, making for easier carving and a juicier, more tender bird.

The general rule of thumb is to let your turkey rest for at least 30 minutes before carving and serving. However, one source recommends letting the turkey rest for 40 minutes to let the temperature rise and the juices redistribute.

If you're in a hurry to get your turkey to the table, the shortest recommended resting time I found is 15 minutes.

It's important to note that the turkey's temperature will continue to rise while it rests. The internal temperature will rise by about 5 to 10 degrees once the turkey is out of the oven. So, if you're aiming for a final internal temperature of 165°F (75°C) in the thigh, you can take the turkey out of the oven when the thigh meat reaches 155°F (68°C).

To keep your turkey warm during the resting process, cover it with aluminium foil or, for better airflow, a sheet of baking paper and a dish towel.

If you're short on time, you can speed up the roasting process by spatchcocking your turkey (removing the backbone and laying it flat to cook) This method cooks 75% faster than traditional roasting—a 10- to 12-pound spatchcocked turkey can be ready in around an hour.

Turkey sizes

A standard oven will typically fit a turkey of up to 10kg or 22lbs. However, it's important to consider the internal dimensions of your oven and the size of your baking tray when deciding on the size of your turkey. For example, a Range Master oven has internal dimensions of about 46 cm (w) x 42 cm (d) x 43 cm (h), while an Aga's roasting oven measures 50 cm (w) x 34 cm (d) x 25.4 cm (h).

If you're using a steam oven, it's worth noting that they are typically designed for smaller meals. A Wolf Convection Steam Oven, for instance, can accommodate a turkey of up to 24 lbs, while a compact steam oven can fit a bird of up to 7kg or 15 lbs.

When determining the size of your turkey, it's important to allow for adequate airflow around the bird. It is recommended to leave a minimum of one inch of airspace on all sides of the turkey, including the top, bottom, left, right, and back walls of the oven.

If you're cooking for a large group, you can always prepare multiple smaller turkeys or turkey breasts and warm them in your steam oven after your larger turkey is done and resting. This way, you can ensure that you have enough food for everyone without overcrowding your oven.

Turkey glazing

Choosing the Right Glaze

The choice of glaze can make or break your turkey. A good glaze should complement the turkey's natural flavour and help seal in the moisture. A classic option is a mixture of cider vinegar and Tabasco or other hot pepper sauce, as recommended by Chef Jacques Pépin. This glaze enhances the flavour of the crispy skin and seals in the moisture of the meat.

Another option is to go for a sweet and savoury glaze, such as a mixture of maple syrup, Dijon mustard, and smoky paprika. This glaze will give your turkey a beautifully glossy finish and a balanced flavour profile.

Applying the Glaze

The glazing process typically occurs after the initial steaming of the turkey and before the convection roasting. Once you've removed the turkey from the steam oven, it's time to apply the glaze. Here are the steps:

• Prepare the glaze by mixing the desired ingredients in a bowl. For example, combine maple syrup, mustard, vinegar, garlic, smoked paprika, and cayenne pepper for a sweet and savoury glaze.
• Rub the steamed turkey all over with softened butter. This step will help the glaze adhere better to the skin.
• Apply the glaze generously to the turkey's skin, using a brush. Make sure to cover all areas, including the legs and wings.
• Return the glazed turkey to the oven and continue roasting.

Glazing Techniques

• For even glazing, brush the turkey with the glaze every 15 minutes during the roasting process.
• If the turkey is browning too quickly, cover it with a tented piece of foil to prevent the skin from burning.
• If the juices in the pan underneath the turkey start to burn, add half a cup of water and check regularly to ensure it doesn't dry out.

Tips for a Perfect Glaze

• Allow the turkey to rest after glazing and roasting. Cover it with aluminium foil, baking paper, or a dish towel to keep it warm and allow the juices to redistribute.
• Choose a free-range or organic turkey for better flavour and texture.
• Be generous with the salt when seasoning the cavity and outside of the bird before cooking. It enhances the flavour, even though it draws out some moisture.
• Avoid stuffing the turkey. Instead, make a separate pan-baked stuffing to ensure even cooking and food safety.

Remember, the key to a successful turkey glaze is to experiment and find the combination of flavours and techniques that work best for you and your steam oven.

Frequently asked questions