Steaming A Turkey: Neff Oven's Thanksgiving Magic

Cooking a turkey in a Neff steam oven can be a straightforward process, but there are a few key steps to follow to ensure the best results. Firstly, it's important to note that a steam oven can significantly reduce cooking time compared to a conventional oven, so adjustments need to be made to account for this. Secondly, temperature control is crucial to achieving juicy, tender meat and can be monitored using a meat probe. Preparing the turkey properly is also essential – this includes defrosting the turkey if frozen, separating the skin from the flesh, and patting the skin dry before cooking. Additionally, creating a glaze or rub for the turkey can enhance its flavour and presentation. Finally, allowing the cooked turkey to rest for at least 30 minutes will ensure the juices are retained, resulting in a moist and delicious roast.

Turkey cooking times

The cooking time for your turkey depends on its weight and whether or not it is stuffed. A good rule of thumb is to calculate 20 minutes per kg, plus 90 minutes for a stuffed turkey over 4kg, or 70 minutes for an unstuffed turkey under 4kg. For example, a 6kg turkey will take approximately 210 minutes (3 hours and 30 minutes) to cook.

If you are using a steam oven, you can expect to save around a third of the conventional cooking time. For example, a 5kg turkey will take around 1 hour and 20 minutes to cook in a steam oven, including 40 minutes of resting time.

It is important to note that the cooking time will vary depending on the model of your oven, as different ovens have different levels of humidity, temperature accuracy, and size. Always refer to an internal temperature reading to ensure your turkey is cooked perfectly. The ideal internal temperature for a turkey is between 73-76°C (163-169°F), and this should increase to 82-85°C (180-185°F) as the meat rests.

If you are using a Neff oven, the MultiPoint Meat Probe will automatically switch off the oven once the turkey's core temperature reaches 75°C. It is recommended to rest the cooked turkey for a minimum of 30 minutes, or up to an hour, to ensure moist and tender flesh.

How to get crispy skin

The key to achieving crispy skin on your roast turkey is to ensure that the skin is dry before cooking. Use kitchen paper to pat the skin dry, and remove any giblets and neck skin. You can also use a wire rack to elevate the turkey, allowing air to circulate and crisping the skin.

Another important factor is the use of fat or oil. Smear butter, oil, or fat of your choice over the turkey skin before cooking. This will help to crisp and brown the skin, creating a golden, mouth-watering appearance.

Additionally, consider the cooking method. Cooking the turkey breast-side down initially can help protect the skin from tearing or marking. Then, carefully turn the turkey over partway through the cooking process to ensure even browning. If you're using a steam oven, the combination of steam and dry heat is crucial. Start with steam to keep the meat moist, then finish with dry heat to crisp the skin.

Finally, don't forget the importance of resting the turkey after cooking. Allow the turkey to rest for at least 30 minutes, preferably an hour, before carving. This will result in moist and tender flesh, and it will also give the skin a chance to crisp up further.

Preparing your turkey

Before cooking your turkey, it should be at room temperature, so take it out of the fridge for at least an hour before cooking. Keep it covered in a cool place. If you're using a frozen turkey, ensure it's fully defrosted first.

Remove the wishbone from your turkey—this makes it easier to carve later, giving you lovely neat slices. Pull the neck skin back and find the wishbone. Cut through the flesh under the contour of the bone on both sides, just deep enough to free it and remove it.

If you're cooking giblets, cover them with water and add a peeled onion, a carrot, a celery stick, a bay leaf, and a glass of red wine. Simmer for 40 minutes, then strain—you'll now have the perfect stock to deglaze your turkey roasting tin.

To separate the skin from the flesh, gently run your fingers between them. Be extra gentle—you don't want to risk tearing the skin.

Pat the skin of the turkey dry with kitchen paper. Weigh the turkey and work out the overall cooking time. It should be 20 minutes per kg, plus 90 minutes.

Place the turkey breast-side down on a rack on top of a large roasting tin. This will protect the skin from tearing or leaving rack marks on the breast.

Glazing the turkey

Spread 2 tablespoons of butter on top of the turkey (using your fingers), then sprinkle with salt and pepper. Zest the oranges (you can use less if you don't want it too orangey), then cut the zested oranges in half and place them inside the turkey cavity with onion halves, rosemary sprigs, and bay leaves.

Cooking the turkey

Tie the legs together loosely with a piece of string. Turn the turkey upside down and place it on top of the onion slices. Pat the underside dry with kitchen paper and sprinkle with a pinch of salt and pepper. Place in the oven. Set the oven to CircoTherm® 160°C with medium steam—there's no need to preheat; let the oven warm up gradually with the turkey inside.

Choosing the right turkey

Type of Turkey

• Fresh turkeys: These are chilled to 26°F and sold immediately. They should be cooked within one to two days of purchase or stored in the coldest part of the refrigerator for up to three days. Fresh turkeys tend to be more expensive and have a richer flavour and firmer texture than frozen ones.
• Frozen turkeys: Frozen turkeys are flash-frozen to sub-zero temperatures. Choose a turkey without signs of frost, and cook it within a couple of months for the best results. Defrost it completely before roasting.

Size of Turkey

• Allow about one pound of turkey per adult. If you want leftovers, select a turkey a few pounds larger than you need.
• A compact steam oven can fit a turkey of up to 7kg/15lb. A full-sized steam oven can accommodate a larger bird.

Quality and Source

• Organic turkeys: These meet specific requirements for organic labelling, including the way they are raised and fed. They are free of hormones and chemicals but have a milder flavour than heritage or pastured turkeys.
• Free-range turkeys: These birds are allowed to roam outside for a certain period each day, giving them more freedom of movement than those raised indoors.
• Heritage turkeys: Heritage turkeys are direct descendants of America's first turkeys. They are free-range, organically raised, and free of hormones and antibiotics. They have a more intense flavour but may lack the fat content of other varieties.
• Pastured turkeys: Pastured turkeys are allowed to roam and forage freely. They have a rich flavour and firm texture similar to heritage birds.

Preparation

• Thawing: If you purchase a frozen turkey, ensure it is fully defrosted before cooking. The ideal place to thaw it is in the refrigerator, which can take up to a week, depending on its size. You can also defrost it by submerging it in cold water, refreshing the water every 20 minutes.
• Tempering: About an hour before cooking, remove the turkey from the fridge to allow it to cook more evenly.
• Tidying: Remove any giblets and the wishbone, if present. There is no need to rinse the turkey, but pat it dry with a paper towel if it has been in a wet brine or packaging.

Remember to choose a turkey that suits your preferences, budget, and cooking method. By considering the type, size, quality, and preparation of your turkey, you can ensure a delicious and successful roast.

Using a meat probe

• After preparing your turkey by removing the wishbone and separating the skin from the flesh, gently insert the Multipoint Meat Probe deep into the breast, entering from the shoulder. This will ensure an accurate internal temperature reading.
• Place the turkey on a wire rack on top of the universal tray lined with baking paper.
• Set your oven to CircoTherm® at 160°C with a high level of steam.
• Connect the Multipoint Meat Probe and set the core temperature to 75°C. Then, press Start.
• The meat probe will automatically switch off your oven once the turkey's core temperature reaches 75°C.
• Remove the turkey from the oven and the probe, and allow the oven to cool.
• For a juicy and tender turkey, it is essential to let it rest for at least 30 minutes, preferably an hour. This allows the juices to redistribute and results in moist and tender flesh.

By following these steps and using the Multipoint Meat Probe, you can ensure that your turkey is cooked perfectly, with a succulent interior and a crisp, golden exterior.

Frequently asked questions