Steaming A Turkey: Wolf Oven Style

Cooking a turkey in a Wolf steam oven is a great way to ensure a moist, tender bird with a crispy outside. The Wolf Convection Steam Oven (CSO) is the largest capacity steam oven available for residential use, so you can fit a large turkey of 14-24 pounds. The process is simple: start by placing the turkey in the oven on Steam Mode for 30 minutes, then remove it and leave it to cool while you switch the oven to Convection Roast at 375 degrees. At this stage, you can add a glaze. Set the probe to your desired internal temperature and place it into the thickest part of the thigh. Once the turkey reaches temperature, remove it and leave it to rest for 50 minutes. It will then be ready to carve and still be steaming hot.

Glazing the turkey

There are several glaze recipes you can try, but a popular one is Chef Jacques Pépin's, which includes 2 tablespoons of cider vinegar and 1 teaspoon of Tabasco or other hot pepper sauce. This glaze is brushed onto the skin of the turkey after the initial steaming step and before moving on to the convection roasting mode.

Another option for a glaze is a mixture of maple syrup, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper. This glaze is also applied during the roasting phase, brushed onto the turkey every 15 minutes during the last hour of cooking.

When it comes to the actual glazing process, it's important to follow these key steps:

• Ensure the turkey is cooled after the initial steaming.
• Preheat the oven to the desired temperature, either 350°F/180°C or 375°F, depending on your oven and preference.
• Apply the glaze of your choice generously to the skin of the turkey.
• Return the glazed turkey to the oven and roast according to your desired level of doneness, brushing with additional glaze as needed.

Remember, the glazing step not only adds flavour but also helps to create a beautiful, crispy skin that will impress your guests.

Wolf CSO settings

The Wolf Convection Steam Oven (CSO) is a versatile appliance that can be used to cook a turkey to perfection. Here are the steps you can follow, along with the recommended CSO settings:

• Steam Mode: Place the turkey in the CSO on Steam Mode for 30 minutes. This will help retain moisture and ensure even cooking.
• Convection Roast: After steaming, preheat the CSO to 375 degrees Fahrenheit on Convection Roast. This setting will give your turkey a crispy, golden exterior.
• Set Internal Temperature: Use a probe to set your desired internal temperature for the turkey. For instance, 165 degrees Fahrenheit for the thickest part of the thigh.
• Glazing: While the CSO preheats, you can apply a glaze to your turkey. A simple glaze can be made by mixing 2 tablespoons of cider vinegar and 1 teaspoon of Tabasco or your preferred hot pepper sauce.
• Roasting: Place the glazed turkey back into the CSO and roast until it reaches your desired internal temperature. The roasting time will depend on the size of your turkey. For example, a 16-pound turkey may take around 50 minutes to reach 165 degrees Fahrenheit.
• Resting: Once the turkey reaches the desired temperature, remove it from the CSO and let it rest on the counter. This allows the juices to redistribute and ensures a juicy, tender turkey. Resting time can be around 30 minutes to 1 hour.
• Keep Warm Mode: If you're not ready to serve immediately, you can use the Keep Warm Mode on the CSO to maintain the food's taste, texture, and quality. This mode uses a combination of convection and steam heat to keep your turkey warm without overcooking it.

Remember, the Wolf CSO offers different control options, including touchscreen controls and knob controls, depending on the model. Always refer to your specific model's user guide for detailed instructions on how to operate the various settings and modes.

Turkey size

According to the experts at Clarke, New England's Official Sub-Zero/Wolf/Cove Showroom and Test Kitchen, you can fit a 20-24lb turkey in the Wolf CSO. They also state that a smaller 14 to 16-pound turkey is perfect for the oven. However, one user reported cooking an 18lb turkey in their Wolf CSO, which took 2 and a half hours to reach the desired temperature.

For larger turkeys, it is recommended to cook another small turkey or turkey breasts ahead of time and simply warm them in the steam oven while your larger turkey is resting. This is because larger turkeys will take longer to cook and may not fit in the oven.

When selecting a turkey, it is also important to consider the density and fibrousness of the meat. Turkey meat is denser and more fibrous than chicken, which can make it challenging to retain moisture, especially with the white meat. One way to overcome this issue is to cook a smaller turkey, as larger turkeys are harder to cook evenly.

In general, a good rule of thumb for cooking poultry in a conventional oven is 20 minutes per pound, plus an extra 20 minutes. However, a steam oven can significantly reduce cooking time. For example, a 5kg turkey may cook in just over an hour using combination steam, and a 9lb turkey can be cooked in around 2 hours and 10 minutes using a steam-then-roast method.

Therefore, when choosing a turkey size for your Wolf steam oven, consider the capacity of the oven, the cooking time, and the potential challenges of cooking a larger bird.

Cooking times

The cooking time for a turkey in a Wolf steam oven will depend on the size of the bird, the temperature of the oven, and the cooking mode. A general rule of thumb for cooking poultry in a conventional oven is 20 minutes per pound, plus an extra 20 minutes. However, a steam oven can cut cooking time by 30 to 50%.

For example, a 9-pound turkey cooked in a steam oven at 185°F/85°C for 40 minutes, and then roasted at 350°F/180°C for 1.5 to 2 hours, will be ready in about 2 to 2.5 hours. This includes a resting time of 30 to 40 minutes.

For a larger bird, such as a 20-pound turkey, the total cooking time is about 2.5 hours, including a resting time of 50 minutes. The turkey is cooked in the steam oven at 355°F for 2.5 hours, until it reaches an internal temperature of 165°F. It is then removed from the oven and allowed to rest until it reaches 180°F.

It is important to note that the cooking time may vary depending on the oven model, as different ovens have varying levels of humidity, temperature accuracy, and size, which will affect the cooking time. Therefore, it is crucial to rely on the internal temperature of the turkey, rather than a specific cooking time, to ensure it is cooked perfectly. The thickest part of the turkey, between the breast and thigh, should reach an internal temperature of 73-76°C (163-169°F). As the meat rests, the temperature will continue to rise to 82-85°C (180-185°F).

Additionally, if you are brining your turkey, it is recommended to use the CONVECTION ROAST mode on your Wolf oven. Preheat the oven to 300°F (149°C), and cook for approximately 10-15 minutes per pound.

Resting the turkey

For a Wolf steam oven-cooked turkey, the recommended resting time is around 30 minutes to 1 hour. During this time, the turkey will still be very hot, and the internal temperature will continue to rise. This is known as carryover cooking. The turkey will remain hot enough to serve for quite some time, so don't worry if you need to leave it to rest a little longer while you finish preparing other dishes or setting the table.

While the turkey is resting, you can cover it with aluminium foil to keep it warm. Alternatively, you can use a sheet of baking paper and a dish towel, which will allow better airflow and prevent the turkey from steaming.

Remember, the internal temperature of the turkey will continue to rise during the resting period, so be sure to factor that into your total cooking time. For example, if you want your turkey to reach a final internal temperature of 180°F (82°C), you can remove it from the oven when it reaches 165°F (74°C), as it will continue to cook while resting.

By following these simple steps and allowing your turkey to rest adequately, you will ensure that your bird is cooked to perfection and ready to be enjoyed by your family and guests.

Frequently asked questions