Steaming A Turkey: Siemens Oven Style

Cooking a turkey in a Siemens steam oven is a great way to ensure your bird is moist and tender, with a juicy interior and a beautifully browned exterior. Steam ovens are ideal for cooking meat, as they retain nutrients, vitamins, and flavours, and ensure even cooking. This method is also much faster than cooking a turkey in a conventional oven, so it's a great option if you're short on time or oven space. Here's a step-by-step guide to help you achieve the perfect steam-roasted turkey using a Siemens steam oven.

Pre-preparation: Thawing, cleaning and seasoning

Thawing your turkey is an important first step in the cooking process. If you have a frozen turkey, it is best to thaw it in the fridge, with the breast side down. This can take a couple of days, so make sure you plan ahead. Do not try to rush the thawing process by leaving the turkey on the counter, as this is not safe. Once thawed, remove the turkey from the fridge 30 minutes before roasting and turn it breast side up.

Before cooking, you will need to clean your turkey and remove any giblets or other parts from the cavity. Set these aside for making gravy or stock. Cut off any excess fat around the body cavity, especially the big hunk usually found at the main cavity entrance. Rinse the turkey and dry it thoroughly inside and out with paper towels.

Oil the turkey on all sides to help keep it moist during cooking. Place the turkey breast-up on a wire rack or perforated tray, with a solid pan underneath to catch any juices or fat. Do not tie the legs together or stuff the cavity, as this will prevent heat from circulating properly. You can season the turkey with salt, pepper, and your choice of herbs. Be generous with the salt, as this will improve the flavour of the meat. You can also add herbs and pepper to the cavity.

Oven settings: Steam, convection, temperature and time

Oven Settings: Steam, Convection, Temperature, and Time

Steam ovens are a healthy alternative to conventional ovens. They are ideal for cooking meat, fish, and vegetables, as well as bread, cakes, and roasts. Steam ovens are also very practical if you don't have much time but still want to eat well, as you can warm up pre-prepared food quickly.

Siemens steam ovens offer a combination of steam and hot air, allowing you to cook with steam, bake, and roast with hot air, or do both at the same time.

When cooking a turkey in a Siemens steam oven, there are a few things to keep in mind:

Steam

First, you will want to use the steam function to gently cook the turkey. 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 a steam-only setting at a temperature of 185°F/85°C. Cook the turkey for about 40 minutes.

Convection

After steaming, switch the oven to convection-only mode (no steam) and set the temperature to 350°F/180°C. Alternatively, you can transfer the turkey to a regular oven for this step if your steam oven doesn't have a convection setting.

Temperature and Time

The total cooking time will depend on the size of your turkey. For a smaller turkey (around 9 lbs), the steaming step will take about 40 minutes, followed by roasting for 1.5 to 2 hours. For a larger turkey (16-21 lbs), you may need to steam for 30 minutes to an hour, followed by roasting for about 2 hours.

It is important to rely on the internal temperature of the turkey rather than a specific cooking time. You will want the thickest part of the turkey, between the breast and thigh, to reach an internal temperature of 73-76°C (163-169°F). After removing the turkey from the oven, let it rest for about 30 minutes. The temperature should rise to 82-85°C (180-185°F) during this time, resulting in a perfectly cooked, juicy, and tender turkey.

Glazing and resting the turkey

Glazing the turkey is an optional step, but it will enhance the flavour of the crispy outside and seal in the wonderful moist, tender meat. A simple glaze can be made by mixing 2 tablespoons of cider vinegar with 1 teaspoon of Tabasco or other hot pepper sauce. Brush this mixture onto the skin of the turkey.

If you would like a sweeter glaze, you can try a maple, Dijon mustard, and smoky paprika glaze. Mix maple syrup, mustard, vinegar, garlic, smoked paprika, and cayenne pepper (optional) together.

After glazing, set your probe to your desired internal temperature and place it into the thickness of the thigh. Once it reaches the temperature, allow the turkey to rest on the counter. After 50 minutes out of the oven, the turkey will still be steaming hot, so be careful!

Resting the turkey is an important step to ensure it is cooked evenly and remains moist. You should allow the turkey to rest for at least 30 minutes, but it can be left for up to an hour. Cover the turkey with aluminium foil, a sheet of baking paper, and a dish towel to keep the heat in while allowing airflow so that it doesn't steam.

Carving and serving

Once your turkey is cooked, remove it from the oven and place it somewhere warm to rest for 30 minutes. You can cover it with aluminium foil for resting, but for better airflow, use a sheet of baking paper and a dish towel to keep the heat in.

Now it's time to carve and serve. If you're like me, you'll want nothing more to do with the turkey once you've cooked it. So, give the honour of carving to your most esteemed guest or a family elder.

If you're going to be the one carving, here are some general guidelines:

• Make sure you have a sharp carving knife and a meat fork.
• Place the turkey on a large cutting board with a well or groove to catch the juices.
• Start by removing the legs. To do this, pull the leg away from the body and cut through the skin between the leg and breast. Then, cut through the joint that attaches the leg to the body.
• Separate the thigh and drumstick by cutting through the joint that connects them.
• Remove the wings by pulling them away from the body and cutting through the joints.
• Slice the breast meat by starting at the top of the breast and cutting downwards in thin, even slices.
• Arrange the sliced meat on a platter, pouring any juices over the meat to keep it moist.

Enjoy your delicious, juicy turkey!

Cleaning the oven

Siemens ovens have different cleaning mechanisms depending on the model. Some Siemens ovens have a self-cleaning function, while others require manual cleaning with cleaning products.

Self-Cleaning Ovens

If your Siemens oven has a self-cleaning function, you can activate it by selecting the self-cleaning option on the display panel. The oven will heat up to around 500 °C, burning any residue to ash. The oven door will lock automatically during the cleaning process, and it is important to keep children and flammable objects away from the oven at this time. Once the cycle is complete, you can open the oven and wipe away the remaining ash with a damp cloth.

Manual Cleaning

If your Siemens oven does not have a self-cleaning function, you can purchase Siemens-approved cleaning products to clean your oven. Siemens offers a range of cleaning and care products, including a low-odour cleaning gel spray suitable for steam ovens. This can be used to clean the inside of the oven, as well as baking trays and other accessories. Always refer to the user manual for your specific Siemens oven model for detailed cleaning instructions.

Frequently asked questions