Steam Cooking Turkey: The Ultimate Guide

Steam-roasting a turkey is a great way to ensure your bird is moist and tender. This technique is often used in Asian recipes and involves placing the turkey on a rack above gently boiling water. The steam rises and cooks the meat until it is tender, without the meat actually being placed in the heated water. This method is also healthier than other cooking methods as no additional fat is required. You can also use a steam oven, which combines hot air with steam, to cook your turkey.

How to steam cook a turkey in an oven

Steaming a turkey in an oven is a great way to ensure that the meat is juicy and tender. This method is especially useful for those who live in hot climates, as it reduces the amount of time that the oven needs to be on.

Preparation

Firstly, pat the turkey skin dry with a kitchen towel, then rub all over the outside and the inside cavity with salt. Tie the legs together with kitchen string, then tuck the wings under the body and tie another piece of string around the turkey to secure the wings.

Steam

Place the 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. Steam the turkey for 30-40 minutes.

Glaze

While the turkey is steaming, prepare the glaze. One option is to mix together 3/4 cup maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons cider vinegar, 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Alternatively, you can use Chef Jacques Pépin's glaze, which includes 2 tablespoons of cider vinegar and 1 teaspoon of Tabasco or other hot pepper sauce.

Roast

After steaming, remove the turkey from the oven. Preheat the oven to 350°F/180°C, using the convection-only setting (no steam). Rub the steamed turkey with softened butter, then place it back in the oven. Roast for 30 minutes, then brush with the glaze. Continue roasting, brushing with more glaze every 15 minutes, until the thickest part of the bird reaches 73-76°C. The roasting should take between 1 hour and 2 hours.

Rest

Remove the cooked turkey from the oven and let it rest for 30 minutes. Cover it with aluminium foil, baking paper, or a dish towel to keep it warm.

Carve and Serve

Your turkey is now ready to be carved and served! Enjoy!

The benefits of steaming a turkey

Steaming a turkey offers several benefits that make it a great cooking option. Here are some advantages of steaming a turkey:

Moist and Tender Meat

Steaming is a moist heat cooking method that results in tender and flavorful turkey meat. The steam rises from the boiling water, surrounding the turkey with heat and moisture, ensuring the meat cooks evenly and retains its juices. This technique helps prevent the meat from drying out, which is a common issue when roasting a turkey in an oven.

Health Benefits

Steaming is considered one of the healthiest cooking methods as it requires no additional fat. The turkey is cooked in its natural juices, retaining most of its beneficial nutrients. This method is ideal for those seeking a healthier alternative to traditional roasting or frying.

Faster Cooking Time

Cooking a turkey in a steam oven can significantly reduce the cooking time compared to a conventional oven. The steam penetrates the meat more efficiently, speeding up the cooking process. This is especially advantageous when preparing a large meal with limited oven space and time constraints.

Even Cooking

Steaming a turkey helps ensure even cooking throughout the bird. The steam surrounds the turkey uniformly, reducing the challenge of getting the white and dark meat to their ideal temperatures simultaneously. This even cooking results in a more consistent texture and doneness across the entire turkey.

Versatility

The steaming process allows for versatility in flavoring the turkey. Before steaming, the turkey pieces can be marinated with various ingredients, from meat or vegetable stock to fruit juices or spices. This technique infuses the meat with flavor and creates a unique taste profile.

How to prepare a turkey for steaming

Steaming is a great way to cook a turkey, keeping it moist and tender without the need for additional fats. Here is a step-by-step guide on how to prepare a turkey for steaming:

Choosing the Right Turkey:

Select a fresh, good-quality turkey, preferably organic and free-range. The size of the turkey will depend on the number of people you are serving and the capacity of your steamer or pot. A smaller bird, around 8-15 pounds, is generally easier to manage and will cook more evenly. If you are using a steam oven, ensure your model can accommodate the size of the bird.

Thawing and Preparing the Turkey:

Thaw the turkey in the fridge, breast side down. This process can take a couple of days, so plan ahead. About 30 minutes before steaming, remove the turkey from the fridge and turn it breast side up. Remove any giblets or packaging from the cavity, and trim away any excess fat around the body cavity. Rinse the turkey inside and out with cold water, then pat it dry with paper towels.

Seasoning and Marinating:

At this stage, you can choose to season the turkey with salt, pepper, and your choice of herbs and spices. Be careful not to use too much salt, as it can draw out moisture and dry out the meat. You can also marinate the turkey before steaming. Try a simple marinade of olive oil, garlic, and rosemary, or experiment with different ingredients like citrus juices, soy sauce, or herbs.

Trussing and Stuffing (Optional):

If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the cavity loosely. You can also truss the turkey to help it maintain a nice shape during cooking. However, note that steaming a stuffed turkey may pose food safety risks, and it is generally recommended to cook the stuffing separately.

Preparing the Steamer or Pot:

If using a steamer basket, ensure it is large enough to fit the turkey comfortably. Place the basket in a pot with a tight-fitting lid. Alternatively, you can use a large stockpot with a small wire rack or crumpled foil at the bottom. Add enough water to the pot, ensuring it does not touch the rack or steamer basket. Bring the water to a gentle boil.

Steaming the Turkey:

Lower the turkey into the steamer basket or place it on the rack in the pot. Cover the pot and follow the recommended steaming time based on the size of your turkey. For a whole turkey, this can range from 30 minutes to 2 hours or more. Ensure the water maintains a gentle boil throughout the steaming process.

Once the steaming is complete, remove the turkey from the pot and check the internal temperature. It should reach 160-165°F in the thickest part of the thigh or breast. If it is not done yet, return it to the steamer or pot and continue cooking until the desired temperature is reached.

Now your turkey is ready for the next step, whether that's roasting, glazing, or serving!

Glazes and marinades for a steamed turkey

While steaming a turkey, you can marinate it with any variety of ingredients before transferring it to the steaming basket. Here are some glaze and marinade ideas for your steamed turkey:

Maple-Butter Glaze

This glaze involves breaking down the turkey into parts before roasting. This allows for a dry brine to reach parts of the turkey that are normally hidden, and makes it easier to rest and carve the finished roast. The ingredients include:

• Black peppercorns
• Kosher salt
• Light brown sugar
• Vegetable or extra-virgin olive oil
• Unsalted butter
• Pure maple syrup
• Soy sauce or tamari
• Unseasoned rice vinegar or white wine vinegar
• Worcestershire sauce

Brown Sugar Glaze

This glaze is made with orange juice, brown sugar, and vinegar. The ingredients include:

• Unsalted butter
• Coarse salt and ground pepper
• Cider vinegar
• Dark brown sugar
• Grated orange zest and orange juice

Maple, Dijon Mustard, and Smoky Paprika Glaze

This glaze is used in a recipe that involves steaming the turkey and then finishing it in a conventional oven. The ingredients include:

• Maple syrup
• Dijon mustard
• Vinegar
• Garlic
• Smoked paprika
• Cayenne pepper

Turkey Marinade

This marinade is a combination of olive oil, fresh herbs, spices, and citrus. The ingredients include:

• Olive oil
• Soy sauce
• Lemon juice
• Orange juice
• Citrus zest
• Fresh herbs (chives, sage, parsley, and thyme)
• Garlic
• Smoked paprika
• Sweet paprika
• Salt
• Black pepper

How to finish a steamed turkey in an oven

Steaming a turkey before roasting it is a great way to ensure that the meat is tender and juicy. Here is a detailed guide on how to finish a steamed turkey in the oven:

• Preheat your oven: Set your oven to 350°F. If you have a steam-only oven, switch to a regular oven for the roasting part of the cooking process.
• Prepare the turkey: Remove the turkey from the steam oven once it is steamed through. Pat the turkey dry with a kitchen towel and rub softened butter all over the skin.
• Make the glaze: While the turkey is steaming, prepare a glaze by mixing maple syrup, Dijon mustard, vinegar, garlic, smoked paprika, and cayenne pepper (optional).
• Roast the turkey: Place the buttered turkey back in the oven and roast for 30 minutes. Then, brush the turkey with the glaze and continue roasting, brushing with more glaze every 15 minutes.
• Check the temperature: The turkey is done when the thickest part of the bird, between the breast and thigh, reaches an internal temperature of 163-169°F. Use an instant-read thermometer to check. If the turkey is browning too quickly, cover it loosely with foil.
• Rest the turkey: Once the turkey reaches the desired temperature, remove it from the oven and let it rest for at least 30 minutes. Cover the turkey with aluminium foil or a dish towel to keep it warm and allow the juices to redistribute.
• Carve and serve: After resting, carve the turkey and serve it to your guests. Enjoy!

Frequently asked questions