Steaming Turkey Breast: A Healthy, Delicious Option

Cooking a turkey breast in a steamer is a great way to prepare a smaller cut of turkey. It's a moist heat cooking method that results in tender and flavorful meat. The steaming process involves placing the meat on a rack or in a basket above boiling water or stock. This method is also healthy as no additional fat is needed, and the meat retains its beneficial nutrients.

There are a few things to keep in mind when steaming turkey breast. Firstly, it's best to use smaller cuts, such as thinly sliced portions of the breast or thigh meat, as larger pieces may not fit well in the steamer. Secondly, the meat should be trimmed and cut to the desired size before steaming. Marinating the meat before steaming can also add extra flavor.

When it comes to cooking time, steaming turkey breast is relatively quick. For example, slices of breast meat may only need about 15 minutes to cook properly. However, it's important to ensure that the meat is cooked until it is opaque and the juices run clear.

Overall, steaming is an excellent option for preparing turkey breast, resulting in tender, flavorful, and healthy meat.

Turkey breast steaming time

Steaming is a moist heat cooking method that results in tender and flavourful turkey meat. The steaming time for turkey breast depends on the weight of the meat and the method of steaming.

For example, a 3-pound half-breast or a 6-7 pound whole turkey breast will take about 1 hour to 1 hour and 30 minutes to cook in an oven. This method involves roasting the turkey breast in an oven preheated to 450°F and then reducing the heat to 350°F. The meat is cooked when it reaches an internal temperature of 165°F in the thickest part of the breast.

When steaming turkey breast in a steamer, it is recommended to use smaller cuts of meat, such as thinly sliced portions of the breast. The cooking time will vary depending on the number and size of the pieces being steamed. For example, slices of breast meat will take about 15 minutes to cook properly.

Another method involves steaming the turkey for about 30 minutes and then roasting it in the oven for about 2 hours. This method is suitable for a 16-18 pound turkey.

It is important to note that the cooking time may vary depending on the type of steamer or oven used, as well as the size and weight of the turkey breast.

Steamer basket construction

Steamer baskets are used to cook food by suspending it over simmering water, which is heated to a low boil. The steam rises and cooks the food through heat and moisture. The benefit of this cooking method is that the food retains its moisture and nutrients, which would otherwise leach out if placed directly in water.

When cooking turkey breast in a steamer, it is best to use a collapsible steaming basket, which is lowered into a pan, and positioned above the water. The unique construction of the basket allows the turkey to be suspended above the water level. The basket is placed into the pan after the water has boiled. The pan should be covered once the water returns to a low boil.

There are a few different types of steamer baskets available. Firstly, there are the trays or bamboo steamers, which are not the focus here. The other type is the universal steamer basket insert, which can be used with a variety of cookware, such as saucepans and Dutch ovens. These inserts can be made of stainless steel, silicone, or plastic, and are typically priced between $10 and $30.

When selecting a steamer basket, it is important to consider the handle design. The handle should be easy to lift and manoeuvre, either with an opening for a fork or a knob that can be grasped with tongs. While some steamer baskets have telescoping handles, which are meant to keep hands away from hot food and steam, these are not always effective and can sometimes be unpredictable. Therefore, it is preferable to choose a steamer basket with a non-telescoping handle, or one with a well-designed telescoping handle.

Another consideration is the shape of the steamer basket. A static basket or bowl-shaped steamer can be useful for steaming vegetables, but may not offer enough space for larger items. On the other hand, a stainless steel steamer basket with foldable petals can provide additional surface area and prevent food from shifting during cooking. It is also important to ensure that the steamer basket is the correct size for your pan, especially if using a universal steamer basket insert.

Steaming liquids

Steaming is a moist heat cooking method that results in tender and flavourful turkey meat. The meat is placed on a collapsible steaming basket, which is then lowered into a pan of boiling liquid. The basket ensures that the meat is suspended above the water level. Pots and pans designed for steaming, with inserts for holding the food in place, are also available.

A variety of liquids can be used for steaming, such as meat stock, vegetable stock, fruit juices, or water. The steaming liquid chosen can add flavour to the dish. For example, a vegetable stock might be chosen to complement a vegetable-based dish.

The steaming process is the same for both types of equipment. As the water boils, the steam rises and surrounds the meat with heat and moisture, cooking it until tender.

Smaller cuts of turkey are best for steaming, such as thinly sliced portions of the breast or thigh meat. Large turkey pieces, such as full legs or breasts, do not fit well in the steaming basket.

Turkey breast roasting time

Roasting is the easiest and simplest way to cook a juicy turkey breast. The roasting time depends on the weight of the turkey breast. A good rule of thumb is to allow 20 minutes per pound of turkey breast. For example, a 3-pound half-breast will take around 1 hour to cook, while a 6-7 pound whole turkey breast will take around 1 hour and 20 minutes to 1 hour and 30 minutes.

It is important to note that the roasting time may vary depending on the method of cooking and the type of oven used. For instance, when using a steam oven, the cooking time can be reduced by up to 50%. Additionally, the desired doneness of the turkey breast will also affect the roasting time. It is recommended to use a meat thermometer to check the internal temperature of the thickest part of the breast, which should reach 165°F when done.

When roasting a turkey breast, it is not necessary to baste it, as it is smaller than a whole turkey. However, it is important to rub the skin with butter or oil and season it with salt and pepper before roasting. If the skin starts to brown too much, it can be covered with aluminium foil to prevent scorching. After roasting, the turkey breast should be allowed to rest for 15 to 20 minutes before carving.

For a flavourful and moist turkey breast, steaming before roasting is a great option. This two-step process involves steaming the turkey breast for about 30 minutes and then transferring it to a roasting pan and cooking it in the oven for about 1 hour to 2 hours, depending on its size. The steaming step ensures that the meat retains moisture and stays tender during roasting.

Turkey breast internal temperature

When cooking turkey, it's important to ensure that it reaches the correct internal temperature to kill any harmful bacteria. The USDA recommends that turkey breast be cooked to an internal temperature of 165 °F (74 °C). This temperature ensures that the meat is safe to eat and that all harmful bacteria are killed.

To check the internal temperature of your turkey breast, you can use a meat thermometer, an instant-read thermometer, or a probe thermometer. Meat thermometers are inserted into the thickest part of the breast, away from the bone, and left until the meat reaches 165 °F. Instant-read thermometers are placed in the turkey breast for a few seconds, and the temperature is read immediately. Probe thermometers are inserted into the turkey breast and left in place until the meat is cooked through.

It's important to note that the internal temperature of the turkey breast will continue to rise after it is removed from the oven. Therefore, it is recommended to remove the turkey breast from the oven when the internal temperature reaches 160 °F, as it will continue to cook and reach 165 °F as it rests.

Once the turkey breast has reached the desired internal temperature, it should be removed from the oven and allowed to rest for at least 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful, juicy, and tender turkey breast.

Additionally, when roasting a whole turkey, it is recommended to aim for an internal temperature of 165 °F in the breast and 175 °F in the thigh. For a bone-in turkey breast, the thickest portion should register 170 °F, while a boneless breast should reach 165 °F.

Frequently asked questions