Steaming A Turkey Breast: The Perfect Method For Juicy Meat

Cooking a turkey breast in a steam oven is a great way to get juicy, tender meat with a crispy skin. This method is perfect for a small gathering, as it requires a shorter cooking time than a whole turkey and doesn't take up as much space in the oven. Here's a step-by-step guide to help you cook a delicious turkey breast in your steam oven.

How to prep the turkey breast for cooking

The first step in preparing a turkey breast for cooking is to thaw it. A totally frozen turkey breast will usually thaw in about 24 hours in the fridge. After it's thawed, you can keep the turkey breast in the refrigerator for several days before roasting.

Once the turkey breast is thawed, you can brine it if you like. You can either dry-brine or wet-brine the turkey breast, but be sure to start either of these processes the day before you plan to cook.

Before cooking, remove the turkey breast from its packaging and use paper towels to pat it dry on all sides. Season the outside with salt and pepper, and if desired, rub the seasonings—including under the skin—into the breast. You can also loosen the skin and spread a herb butter or spiced butter mixture under the skin, spreading it over both sides of the breast.

Place the turkey breast on a roasting rack set inside a roasting pan, or place it on top of vegetables in a skillet or baking dish. If desired, you can tent the turkey breast loosely with aluminum foil.

How to make herb butter

Herb butter, also known as compound butter, is a great way to add flavour to your turkey breast. Here is a simple recipe for making herb butter:

Ingredients:

• 1/4 cup of butter, softened
• Your choice of herbs (e.g. garlic, rosemary, parsley, thyme, basil, chives)
• Salt and pepper to taste

Instructions:

• Start with a good brand of fresh butter.
• Let the butter soften to room temperature. You can do this by leaving it out for a couple of hours or by cutting it into cubes, which will speed up the process.
• Rinse your chosen herbs and allow them to air dry for several hours.
• Finely chop the herbs. You can use a sharp knife or kitchen shears, or even snip them with kitchen scissors in a small mug or jar.
• Mix the softened butter and chopped herbs together in a small bowl.
• Add salt and pepper to taste.
• Place the herb butter mixture in a small sealed container and store it in the refrigerator. It will keep for about a week.
• You can also freeze the herb butter for later use. Place the mixture on parchment paper in a log shape, roll it, and twist the ends closed. Then put it in a zip-top bag and freeze for up to 2 months.

Feel free to experiment with different herbs and spices to create your own unique herb butter combinations!

Cooking times and temperatures

The cooking time for a turkey breast in a steam oven will depend on the weight of the meat and whether your steam oven has a convection setting. A bone-in turkey breast typically takes longer to cook than a boneless one.

As a rule of thumb, you should allow for about 20 minutes of cooking time per pound of turkey breast. So, for example, if you have a 3-pound turkey breast, you can expect it to take about an hour to cook. However, it's important to use a meat thermometer to check that the meat has reached a minimum internal temperature of 165°F (74°C) before serving. Insert the thermometer into the thickest part of the breast, making sure it doesn't touch the bone.

If you're cooking a whole turkey (rather than just the breast), it's recommended to cook it to an internal temperature of 163-169°F (73-76°C). The temperature should then rise to 180-185°F (82-85°C) as the meat rests.

When cooking a turkey breast in a steam oven, you can speed up the cooking process by using the convection setting (if your oven has one). Start by steaming the turkey at a low temperature (around 185°F/85°C) for about 40 minutes, and then finish it off by roasting it at a higher temperature (350°F/180°C) without steam. This will give you a crispy skin. The total cooking time for a 5-pound turkey cooked in this way will be around 2 hours and 10 minutes, including a 30-minute resting time after cooking.

If you're not using the convection setting, you can simply roast the turkey breast at 325°F for about 14-15 minutes per pound, or until it reaches an internal temperature of 165°F. Again, it's a good idea to let the meat rest for at least 15 minutes after cooking, as this will allow the juices to redistribute and the meat to firm up.

How to make gravy from the drippings

Ingredients

• Turkey drippings
• Flour
• Butter (optional)
• Salt
• Pepper
• Fresh herbs (optional)

Method

• Remove the turkey from the oven and place it in a warm spot to rest.
• Transfer the drippings from the roasting pan into a bowl or jug.
• Allow the fat to separate from the drippings. This will happen naturally as the fat will rise to the top.
• Skim the fat from the top of the drippings.
• Melt butter in a medium saucepan over medium heat.
• Whisk in flour and any herbs until lightly browned, which should take about a minute.
• Gradually whisk in the reserved drippings.
• Bring the mixture to a boil, then reduce the heat and simmer, whisking constantly, until thickened. This should take about 5-10 minutes.
• Season with salt and pepper, to taste.
• For a creamier gravy, whisk in half-and-half, butter, or milk.

Tips

• You can use all of the pan drippings, or just a portion of them, depending on how much gravy you want to make.
• If you don't have fresh herbs, you can substitute dried herbs. Use half the amount of dried herbs as you would fresh, as dried herbs are often more potent/concentrated.
• You can make the gravy ahead of time and store it in the refrigerator for up to 2 days, or freeze it for up to 4 months. Reheat on low heat on the stovetop.
• If your gravy is too thick, add more liquid such as broth, water, wine, milk, or half-and-half.
• If your gravy is too thin, create a slurry by mixing equal parts flour and water, then whisk this into your gravy. Continue heating until it thickens.

What to serve with the turkey breast

Turkey breast is a versatile dish that can be served with a variety of sides to create a delicious and satisfying meal. Here are some ideas for what to serve with your steam-cooked turkey breast:

Seasonal Salads

Salads are a great way to add some freshness and colour to your plate. For a festive touch, consider a rice salad with cranberries, pistachio nuts and feta cheese, or a Moroccan couscous salad (omit the lamb to keep it vegetarian). If you're feeling adventurous, try a turkey, strawberry and avocado salad—a healthy and vibrant option for a midweek meal.

Vegetables

Roasted vegetables are a classic side dish for turkey. Try a mix of sweet potatoes, parsnips, fennel, onion, and dried apricots, tossed in olive oil, honey and rosemary. You could also serve your turkey with basil butter and roast vegetables, including potatoes, pumpkin, sweet potato, and capsicum.

Stuffing

For a more indulgent option, serve your turkey breast with a herby lemon and pine nut stuffing. This will add extra flavour and moisture to your dish.

Gravy

Don't forget to make use of those delicious pan drippings! Create a gravy by transferring the drippings to a skillet, stirring in a shallot, and whisking in some chicken stock and flour until smooth. For a creamier, lighter gravy, add in some half-and-half.

Breads and Potatoes

Bread and potatoes are always a good choice to round out a meal. Try a ricotta and cherry tomato tart, or roast your turkey breast on a bed of thick-cut onions and potatoes for an instant side dish.

Dips and Sauces

For something a little different, serve your turkey breast with a roasted red pepper and walnut dip (muhammara). Or, for a creamy option, try an avocado dip—a perfect match for lean turkey nuggets.

Other Meats

If you're looking for a heartier meal, consider adding some bacon or sausage meat to your plate. Wrapping your turkey breast in bacon will add flavour and help keep the meat moist.

With these ideas in mind, you're sure to create a delicious and memorable meal. Enjoy your steam-cooked turkey breast!

Frequently asked questions