Steaming Turkey: How Long Does It Really Take?

Cooking a turkey can take anywhere from 1.5 to 4+ hours, depending on the size of the bird and the cooking method. For example, a 12-pound turkey cooked at 350°F will take around 3 hours, whereas a 20-pound bird cooked at the same temperature will take closer to 4.5 hours.

One way to reduce cooking time is to use a steam oven, which can cut cooking time by 30-50%. For example, a 5kg turkey can be cooked in a little over an hour using a combination of steam and convection heat.

It's important to note that stuffed turkeys take longer to cook and can be prone to drying out. It's recommended to cook the stuffing separately to ensure the turkey doesn't dry out.

Additionally, it's crucial to ensure that a frozen turkey is fully thawed before cooking, which can take 24 hours per 5 pounds of turkey.

Turkey cooking times vary depending on the weight and temperature of the oven

A good rule of thumb is to cook your turkey for 13 minutes per pound of turkey when the oven is at 350°F. For example, a 12-pound turkey will take around 3 hours to cook.

However, it's important to note that cooking times can vary depending on the method used. For instance, if you're roasting a whole turkey, it's recommended to cook it at 350°F for the first 30-45 minutes, and then reduce the temperature to 300°F-350°F until the thickest part of the breast reaches an internal temperature of 150°F. This method ensures that the skin is browned and the meat is moist.

Additionally, the cooking time will be longer if the turkey is stuffed. In this case, it's recommended to cook the turkey for 15 minutes per pound at 350°F. It's crucial to ensure that both the stuffing and the meat reach an internal temperature of 165°F to prevent foodborne illnesses.

Another factor that affects cooking time is the type of oven used. For instance, steam ovens can reduce cooking time by 30-50% compared to conventional ovens.

To ensure your turkey is cooked perfectly, it's recommended to use a meat thermometer to check the internal temperature of the thickest part of the breast and thigh. The ideal internal temperature for the thickest part of the breast is 165°F, while the thigh should be slightly higher at 170°F-175°F.

Finally, don't forget to let your turkey rest for at least 30 minutes after removing it from the oven. This allows the juices to redistribute, resulting in juicier and more tender meat.

A frozen turkey needs 24 hours of thawing time for every 5 pounds

Thawing a frozen turkey is one of the most important steps in preparing your meal. It is unsafe to thaw a frozen turkey at room temperature, so it is best to plan ahead and allow plenty of time for this process.

The safest method for thawing a frozen turkey is in the refrigerator. This method ensures the turkey will thaw at a consistent, safe temperature. Place the turkey breast-side up in its original wrapping on a tray in the fridge (40°F or below). Allow one day of thawing time for every 4-5 pounds of weight. For example, a 16-pound turkey will take about four days to thaw. Once thawed, the turkey can be safely stored in the refrigerator for up to two more days before cooking.

If you are short on time, there are two other safe methods for thawing a frozen turkey: using cold water or a microwave oven. However, these methods require more attention and the turkey must be cooked immediately after thawing.

The cold water method involves submerging the wrapped turkey in a sink or container filled with cold water. Change the water every 30 minutes, and allow 30 minutes of defrosting time per pound. For a 16-pound turkey, this method will take about 8 hours.

For the microwave method, consult your owner's manual for instructions on the size of turkey that will fit, the minutes per pound, and the power level to use. Remove all outside wrapping and place the turkey on a microwave-safe dish. Use the defrost function based on weight, allowing about 6 minutes per pound. Rotate and flip the turkey during the thawing process.

In conclusion, when thawing a frozen turkey, it is important to allow sufficient time and to follow safe practices to prevent bacterial growth and foodborne illness. The refrigerator method is the safest and most hands-off approach, but the cold water and microwave methods can be used for quicker thawing if needed.

The oven should be preheated to 450°F and then lowered to 350°F

Steam cooking a turkey is a great way to ensure that the meat is juicy and tender. The cooking time will depend on the size of your bird and whether you are using a conventional or steam oven.

If you are using a conventional oven, a good rule of thumb is to cook your turkey for 13 minutes per pound for an unstuffed bird, and 15 minutes per pound if it is stuffed. So, for a 12-15 pound turkey, you can expect a cooking time of between 2 1/2 and 4 hours.

Now, if you are using a steam oven, you can expect the cooking time to be reduced by 30-50%. So, for a 9-pound turkey, it will take around 2 hours and 10 minutes to cook.

Regardless of the type of oven you are using, it is important to preheat it to ensure even cooking. For a conventional oven, preheat to 350°F. However, if you are using a steam oven, you will need to preheat to a higher temperature of 450°F and then lower it to 350°F after putting the turkey in the oven. This initial high heat will help to brown and crisp the skin.

• Pat the turkey skin dry with a kitchen towel, and rub the outside and inside cavity with salt.
• Tie the ends of the legs together with kitchen string, and tuck the wings under the body. You can also use another piece of string to secure the wings close to the body.
• Place the prepared turkey on a wire rack or perforated tray, with a solid pan underneath to catch any juices and fat.
• Set the oven to 185°F/85°C using the steam-only setting.
• Cook the turkey for 40 minutes.
• While the turkey is steaming, make a glaze by mixing together maple syrup, mustard, vinegar, garlic, smoked paprika, and cayenne pepper (optional).
• After 40 minutes, remove the turkey from the oven and change the setting to 350°F/180°C, convection-only (no steam). If your steam oven doesn't have this function, you can switch to a regular oven.
• Rub the steamed turkey with softened butter, and put it back in the oven.
• Roast for 30 minutes, then brush with the glaze. Continue roasting and brushing with glaze every 15 minutes until the thickest part of the bird (between the breast and thigh) reaches an internal temperature of 73-76°C/163-169°F. The roasting should take between 1 1/2 and 2 hours.
• Remove the cooked bird from the oven and let it rest for 30 minutes before carving and serving.

By following these steps and preheating your oven to 450°F and then lowering it to 350°F, you will ensure that your turkey is cooked thoroughly and has juicy meat and crispy skin.

A dry brine is recommended for moist, succulent meat

Steaming a turkey is a great way to ensure that the meat is cooked evenly and retains moisture. While there are various methods and factors that can affect cooking time, a good rule of thumb is to allow for about 20 minutes per pound of turkey.

For example, a 15-pound unstuffed turkey will typically take around 3 hours to cook. It's important to note that cooking times may vary depending on the oven temperature and whether the turkey is stuffed or unstuffed.

Always use a meat thermometer to ensure that your turkey has reached the recommended internal temperature of 165°F in the thickest part of the thigh.

Now, let's talk about why a dry brine is recommended for a moist and succulent turkey.

A dry brine is a simple and effective way to ensure your turkey is juicy and flavourful. By rubbing a mixture of salt, herbs, and sometimes other seasonings directly onto the meat and skin, you can enhance both the taste and texture of your bird.

Here's a step-by-step guide to dry brining your turkey:

Step 1: Prepare the Brine and the Turkey

The first step is to mix your brine. A basic brine consists of kosher salt, rosemary, and lemon zest. You can also add other herbs and spices to suit your taste. It's important to use kosher salt as table salt can give the meat a metallic taste.

Next, remove the giblets, neck, and any plastic or pop-up thermometers from the turkey. Pat the turkey dry with paper towels, ensuring that both the inside and outside are dry.

Step 2: Apply the Brine

Sprinkle a tablespoon of the brine mixture inside the cavity of the turkey. Then, rub the remaining brine all over the outside of the turkey, paying special attention to the breast area. Be sure to get under the wings and legs as well.

Step 3: Refrigerate

Cover the turkey tightly with plastic wrap and place it in the refrigerator. The ideal brining time is 24 to 48 hours, so plan accordingly.

Step 4: Uncover and Let the Skin Dry

About a day before cooking, uncover the turkey and return it to the refrigerator. This step is crucial, as it allows the skin to dry out, which will result in a crispier skin when roasted. The skin will turn somewhat translucent during this process.

Step 5: Bring to Room Temperature

An hour before cooking, remove the turkey from the refrigerator and let it come to room temperature. If there is a plastic "carrier" attached to the legs, remove it now.

Step 6: Cook as Desired

Your turkey is now ready to be cooked using your preferred method. Whether you roast, grill, or deep-fry, your bird will be moist and flavourful thanks to the dry brine.

Benefits of Dry Brining:

Dry brining is not only easier and less messy than wet brining, but it also produces a juicier and more tender turkey. The salt in the brine breaks down the meat fibres, allowing the bird to retain moisture during cooking. Additionally, dry brining seasons the meat from the inside out, resulting in flavourful meat throughout.

Another advantage of dry brining is that it requires no special equipment. You can brine the turkey right on a rimmed baking sheet or in a roasting pan. Plus, there's no need to rinse off the brine before cooking, saving you time and effort.

Tips for Success:

• Always use a thawed turkey for dry brining.
• Avoid using a pre-salted or self-basting turkey, as these have added salt.
• For a smaller or larger turkey, adjust the brine proportions accordingly.
• Fresh herbs are recommended over dried herbs for the best flavour.
• Plan for enough brining time; the longer the brine has to work, the more flavourful and tender your turkey will be.

By following these steps and tips, you'll be well on your way to a moist and succulent turkey that will impress your family and friends. Happy cooking!

The turkey is cooked when the temperature reaches 165°F in the thickest part of the thigh

The best way to check if your turkey is cooked is to use a meat thermometer. This is the most accurate way to know when the turkey is ready. Insert the thermometer into the breasts and thighs and take their readings. The ideal temperature for cooked turkey is when it registers a minimum of 165°F in the thickest part of the thigh. The turkey is then ready to be removed from the oven.

When the turkey is ready, remove the roasting pan from the oven. Lift one end of the turkey to let the juices drip out into the roasting pan. These juices can be used to make gravy. Lower the turkey back onto the rack and remove the spoon.

Transfer the turkey to a clean cutting board. Tent the turkey loosely with aluminium foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.

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

Frequently asked questions