Steaming A Turkey: Tips For Your Next Feast

Cooking a turkey in a steam oven is a great way to ensure your bird is moist and tender. The steam oven is perfect for cooking a delicious holiday turkey, and you can even fit a large 20-24lb turkey in a Wolf Convection Steam Oven.

One popular method is to first steam the turkey, and then finish it with a conventional dry heat to cook through and crisp the skin. This two-step process ensures the turkey stays moist and is cooked evenly throughout.

Turkey cooking times and temperatures

Cooking Times:

The general rule of thumb for cooking a turkey is to allow 13 minutes per pound for an unstuffed turkey and 15 minutes per pound for a stuffed turkey. However, cooking times can vary depending on the oven temperature. For example, a 12-15 pound unstuffed turkey cooked at 350°F will take approximately 2 1/2 to 4 hours, while a 15-pound unstuffed turkey cooked at 325°F will take about 3 3/4 to 4 hours.

If you are cooking your turkey in a steam oven, it is important to note that steam ovens can significantly reduce cooking times. A 5kg (11lb) turkey cooked using combination steam can be ready in just over an hour, which is about half the time it would take in a conventional oven.

Oven Temperatures:

The recommended oven temperature for cooking a turkey is typically between 325°F and 450°F. Many recipes suggest starting the turkey at a higher temperature to give the skin a head start on browning and then lowering the temperature to finish cooking. For example, you can start by roasting the turkey at 450°F and then turn the temperature down to 350°F.

However, some sources recommend maintaining a steady oven temperature throughout the cooking process, as this can free up your time and still result in juicy, succulent meat.

Checking for Doneness:

The best way to ensure your turkey is cooked to perfection is to use a meat thermometer to check its internal temperature. The thickest part of the turkey, between the breast and thigh, should reach a temperature of 73-76°C (163-169°F). As the meat rests, the temperature will continue to rise, ideally reaching 82-85°C (180-185°F).

Another way to check for doneness is to insert an instant-read thermometer into several places, including the breast and the thickest part of the thigh, avoiding the bone. The turkey is ready when it reaches a minimum internal temperature of 165°F.

Resting:

Once your turkey has reached the desired internal temperature, it is important to let it rest before carving. This allows the juices to redistribute and be reabsorbed into the meat, resulting in juicy and tender turkey. The recommended resting time is at least 30 minutes, and the turkey can rest for up to 90 minutes without losing too much heat.

Tips for Steam Ovens:

When cooking a turkey in a steam oven, you can try a combination of steaming and roasting. Start by steaming the turkey gently to retain moisture, and then finish it with a conventional dry heat to cook through and brown the skin.

Additionally, remember that cooking times may vary between different steam oven models due to factors such as humidity levels, temperature accuracy, and oven size. Always refer to your oven's instructions and adjust cooking times accordingly.

By following these guidelines and tips, you can ensure your turkey is cooked to perfection in your steam oven, resulting in juicy meat and crispy skin that your guests will rave about!

How to prepare the turkey for the oven

Preparing a turkey for the oven is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare your turkey for the oven:

Defrost the Turkey:

If your turkey is frozen, make sure to defrost it thoroughly before cooking. Place the turkey on a tray or in a large bowl and allow it to thaw in the refrigerator. A good rule of thumb is to allow 24 hours of defrosting time for every 5 pounds of turkey. So, for a 15-pound turkey, you will need about three days to defrost it completely.

Remove Packaging and Giblets:

Once the turkey is thawed, remove it from its packaging. Take out the neck, giblets, and any other parts that may be inside the cavities. You can discard these or save them for making gravy or stock.

Dry the Turkey:

Use paper towels to pat the turkey dry. Remove any excess moisture from the surface and cavities of the bird. This step is important as it helps the skin crisp up during cooking.

Season the Turkey:

Season the cavity of the turkey generously with salt and pepper. You can also add other seasonings like herbs, garlic, or spices if you wish. Stuff the cavity with flavourful ingredients such as quartered onion, lemon, apple, or herbs. These ingredients will infuse the turkey with flavour as it cooks.

Prepare the Skin:

Use your fingers to gently loosen and lift the skin above the breasts. This will create a pocket where you can place some softened butter or herb butter. This step will help keep the breast meat moist and flavourful.

Truss the Turkey:

Use kitchen string to tie the legs of the turkey together. This helps the turkey cook evenly and ensures a neat presentation. You can also tuck the wing tips under the bird to stabilise it and prevent burning.

Place on a Roasting Rack:

Place the prepared turkey on a roasting rack inside a roasting pan. If you don't have a roasting rack, you can create a makeshift rack by bunching up aluminium foil or using chopped vegetables like carrots, celery, or onions.

Baste the Turkey (Optional):

Basting the turkey is not necessary, but if you wish to do so, you can brush the turkey with melted butter, herb butter, or pan drippings before placing it in the oven. Basting helps create a golden, crispy skin.

Preheat the Oven:

Preheat your oven to the desired temperature, typically between 325°F to 450°F, depending on your recipe. If you are using a steam oven, follow the manufacturer's instructions for the best settings.

Your turkey is now ready to be placed in the oven and cooked according to your recipe's instructions. Remember to use a meat thermometer to check the internal temperature of the turkey to ensure it is cooked thoroughly. Happy cooking!

Glazing and seasoning the turkey

Next, prepare the glaze. Mix together maple syrup, mustard, vinegar, garlic, smoked paprika, and cayenne pepper. Set this aside until you are ready to glaze the turkey.

After the turkey has been steamed, rub it all over with softened butter and return it to the oven. Roast for 30 minutes, then brush all over with the glaze. Continue roasting, brushing with more glaze every 15 minutes, until the thickest part of the bird reaches 73-76°C. If the turkey is browning too quickly, cover with foil to protect the skin.

Remove the turkey from the oven and place it somewhere warm to rest for 30 minutes. You can cover it with aluminium foil or a sheet of baking paper and a dish towel.

How to check if the turkey is cooked

Checking if your turkey is cooked through is a crucial step to ensure your meal is safe to eat. Here are some ways to check if your turkey is cooked:

Using a Thermometer

The most accurate way to check if your turkey is cooked is by using a meat thermometer. You want the internal temperature of the turkey to reach 165°F (74°C) in the thickest part of the thigh, not touching the bone. If you want to keep your turkey juicier, you can remove it from the oven when it reaches 160°F (71°C), as the temperature will continue to rise by a few degrees while the meat rests. If you are cooking a stuffed turkey, the internal temperature of the stuffing should also reach 165°F (74°C).

Checking the Colour of the Juices

If you don't have a thermometer, you can check the colour of the juices from the meat. Pierce the mid-thigh muscle with a fork or make a small incision with a knife. If the juices run clear and are no longer reddish or pink, this indicates that your turkey is cooked. However, it is important to check multiple areas of the bird, as some parts may cook faster than others.

Checking the Colour of the Meat

It is safe to eat pink turkey meat, as long as the internal temperature has reached 165°F (74°C). The pink colour in the meat does not necessarily mean that the turkey is unsafe to eat. With certain cooking methods, like smoking, the meat may remain pink.

Resting the Meat

After removing the cooked turkey from the oven, it is important to let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute within the meat, making it juicier and more flavourful. During this time, the internal temperature of the turkey will continue to rise by a few degrees.

Resting and serving the turkey

During the resting period, you can make gravy from the drippings in the roasting pan. You can also use the leftover neck and giblets you pull from the turkey when you remove it from its packaging to make giblet gravy.

After resting, transfer the turkey to a large serving platter or cutting board. Tent it loosely with aluminium foil to keep it warm. You can also cover the turkey with a sheet of baking paper and a dish towel, which will keep the heat in but allow better airflow so it doesn’t steam like it would under foil.

The leftover meat needs to be refrigerated within two hours of cooking to prevent foodborne illness.

Frequently asked questions