Steaming Succulent Turkey: Breast Meat Perfection In A Steam Oven

Cooking turkey breast in a steam oven is a great way to ensure your bird is moist, tender, and cooked evenly. This method is especially useful if you're celebrating Christmas or Thanksgiving in hot weather, as it reduces cooking time and keeps your kitchen cool. Here's a step-by-step guide to achieving a delicious, juicy turkey breast using your steam oven.

Turkey breast with apricot, sage and macadamia nut stuffing

Ingredients:

• 1 x skin-on turkey breast
• 50-70g thickened cream
• Extra virgin olive oil (evoo)
• Fennel seeds
• Dried apricots
• Shallots
• Preserved lemon
• Sage leaves
• Macadamia nuts
• Salt and pepper
• 1 egg white
• Butter
• Orange zest

Method:

• Toast the fennel seeds in a frypan over medium heat until fragrant. Finely slice the dried apricots and place them in a medium-size mixing bowl. Finely dice the shallots and add them to the bowl.
• Add some evoo to the frypan and sauté the shallots over medium heat until they begin to colour. Remove the pith from the preserved lemon, rinse the skin, and finely dice the skin. Add the diced lemon skin to the bowl with the apricots.
• Once the shallots begin to colour, add the sage leaves and macadamia nuts to the pan and cook for another 2 minutes. Once cooked, place the shallot mixture with the apricot mixture and set aside.
• Remove the skin from the turkey breast and set aside. Remove the small fillet from the breast and set aside. Slice away any sinew from the breast and discard.
• Cut off about 5cm of breast meat from the thin end of the breast and set aside with the fillet. Clean and dice the fillet and "off cut" of the breast meat into 5cm cubes and add to a food processor. Blitz until minced.
• Add salt, pepper, and 1 egg white to the turkey mince and blitz again until combined. Next, add the cream to the turkey mince and blitz again.
• Remove the turkey mince from the food processor and transfer it to a large mixing bowl. Add the apricot and macadamia nut mixture to the turkey mince and mix thoroughly, adding extra seasoning if needed.
• Butterfly the turkey breast and place it between 3-4 sheets of cling film. Using a meat mallet or rolling pin, flatten out the breast into a large rectangle, about double the original breast size.
• Remove and discard the cling film and spoon the turkey mince mixture onto the breast, leaving 2-3cm around all edges. Starting at the shortest edge of the rectangle, roll the breast up into a tight sausage and set aside.
• Place 4 large sheets of cling film on the benchtop. Place the turkey skin back on top of the rolled breast and wrap the turkey roll up tightly in the cling film. Tie the ends of the cling film with butcher's twine and truss the entire turkey roll to ensure it keeps its shape while cooking.
• Wrap the turkey sausage in foil and place it on a perforated baking tray. Place the turkey in a preheated oven with a steam setting of 80°C for 1.5 hours.
• Once the turkey has steamed, remove it from the oven and let it rest for 15 minutes. Remove the foil, butcher's twine, and cling film.
• Place the turkey on a cake rack over a solid baking tray and drizzle the surface with evoo. Season with salt flakes.
• Return the turkey to a preheated oven with a combi setting of 220°C for 15-18 minutes to roast.
• Once roasted, remove the turkey from the oven and let it rest for another 10 minutes before slicing into medallions and serving.

Tips:

• This recipe is perfect for Christmas lunch or dinner. The turkey can be steamed one day in advance and then roasted briefly on the day of serving.
• If you have a "meat probe" with your combi steamer, set the internal temperature for the middle of the turkey breast while steaming to 68°C.

How to get crispy skin

There are a few methods to achieve crispy skin on a turkey breast cooked in a steam oven. One way is to steam the turkey first and then finish it off with a conventional dry heat to cook through and crisp the skin. Another method is to use a broiler/grill to crisp the skin after the turkey is cooked. Here are the detailed instructions for each method:

Method 1: Steam and Then Roast

• Pat the turkey skin dry with a kitchen towel, then rub all over the outside and the interior cavity with salt.
• Put the prepared turkey on a wire rack or perforated tray, with a solid pan underneath to catch any juices and fat.
• Set the steam oven to 185°F/85°C using the steam-only setting and cook the turkey for about 40 minutes.
• Remove the turkey from the oven and change the oven setting to 350°F/180°C, convection-only (no steam). Alternatively, switch to a regular oven if your steam oven doesn't have this capability.
• Rub the steamed turkey all over with softened butter, and put it back in the oven.
• Roast for about 30 minutes, then brush all over with a glaze (optional) and continue roasting, brushing with more glaze every 15 minutes.
• Remove the cooked turkey from the oven and let it rest for about 30 minutes before serving.

Method 2: Use a Broiler/Grill

• Preheat oven to 150°F/65°C, steam only (100% humidity).
• Put the bagged meat onto a perforated pan or directly onto the oven rack and cook for about 3 hours.
• While the turkey is cooking, mix softened butter with salt and pepper in a small bowl and set aside.
• At the end of the cooking time, remove the turkey from the oven and cut open the bag. Discard the herbs and garlic but keep any cooking juices.
• Preheat a broiler/grill to high heat.
• Place the turkey, skin side up, into a solid pan with the cooking juices poured around it.
• Smear the butter over the skin and broil/grill until the skin is golden brown, basting frequently with the melted butter and pan juices.
• Rest the turkey in a warm place for 20-30 minutes, then carve into thin slices and serve.

Additional Tips for Crispy Skin:

• For the best results, wash the turkey breast and pat it dry with paper towels before cooking. Do not season while it is still wet.
• If you want the skin crispier when roasting in the oven, increase the temperature to 440°F/226°C and broil until the skin is golden and crispy, watching the turkey carefully to avoid burning.
• To make the skin crispier, you can also cover the turkey with a tent of foil during roasting, which will prevent the skin from browning too quickly. Remove the foil towards the end of the cooking time to allow the skin to crisp up.
• For a bone-in turkey breast, follow the same instructions but increase the cooking time to ensure the meat reaches the correct temperature.
• If you are cooking a whole spatchcocked turkey, you will need to adjust the cooking time and ensure your oven has enough capacity to fit the bird.

How to brine turkey

Brining is a non-negotiable step to guarantee that your roast turkey will be extra juicy and flavorful. Brining is the process of applying salt to an uncooked turkey, either by soaking it in a water solution (wet brine) or by sprinkling salt directly on the bird (dry brine). This causes the protein strands in the meat to break down, making the meat tender, well-seasoned, and moisture-retaining.

Wet Brine

To wet brine a turkey, you will need:

• 2 cups of kosher salt or coarse sea salt
• A 5-gallon brining container (a large stock pot, bucket, or brining bag)
• 1 whole turkey, thawed
• Flavoring ingredients such as onions, citrus fruit, garlic, herbs, peppercorns, white wine, Worcestershire sauce, sugar, etc. (optional)

Steps:

• Choose the right container: Use a non-corrosive container that is large enough to submerge the turkey and small enough to fit in your refrigerator.
• Create a salt solution: Dissolve 2 cups of kosher salt or coarse sea salt into 2 cups of hot water. Allow the solution to cool, then pour it over the turkey. Add remaining water until the turkey is fully submerged. If the turkey is floating, weigh it down with a plate.
• Cover and refrigerate: Place the container on the lowest shelf of the refrigerator to avoid spills. Refrigerate for at least 8 hours but no longer than 24 hours.
• Remove, rinse, and pat dry: Take the turkey out of the brine about an hour before roasting. Rinse it under cold water and pat it dry inside and out.
• Let it stand: Place the brined turkey on a roasting rack and let it stand for up to an hour before roasting.
• Proceed with your recipe: Remember that the turkey has already absorbed salt, so no additional salt should be added to spice rubs or compound butters. Check the temperature of your bird about an hour before the predicted cooking time, as brined turkeys tend to cook faster.

Dry Brine

For a dry brine, you will skip the water and rub the salt and seasonings directly onto the turkey before letting it sit in the refrigerator for a few days. This method takes up less space and is less messy but takes a longer time.

Additional Tips:

• Only brine turkeys that have not been pre-salted. Do not brine turkeys labeled "kosher," "enhanced," or "self-basting."
• Always thaw your turkey before brining. It is not safe to brine a fully frozen turkey, but you can brine a partially thawed one.
• Brine the turkey in the refrigerator for 12 to 24 hours. Do not exceed 24 hours, as the meat may become too salty and spongy.
• If you want crispy skin, let the turkey sit in the refrigerator for a day to dry out the skin before roasting.
• Brined turkeys tend to cook faster, so start checking the internal temperature about an hour before the predicted cooking time.

How to make a glaze

A glaze is a great way to add flavour and moisture to your turkey breast. It is brushed on the turkey breast during the roasting process and can be made with a variety of ingredients. Here is a simple recipe for a maple glaze:

Ingredients:

• 1/2 cup of maple syrup
• 1/2 teaspoon of garlic powder
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper (optional)
• 1/2 cup of butter, melted
• 1 tablespoon of Dijon mustard (optional)

Instructions:

• Mix all the ingredients together in a bowl.
• Set aside until the turkey breast is ready to be glazed.
• Brush the glaze over the turkey breast during the last 30 minutes of roasting, and continue to brush with more glaze every 15 minutes.

You can also try other glaze recipes, such as a brown sugar maple glaze, or experiment with different ingredients like lemon juice, soy sauce, or apple cider vinegar.

How to make garlic herb butter

Ingredients

• Butter (softened)
• Garlic (freshly minced)
• Herbs (freshly chopped) - rosemary, thyme, chives, sage, and parsley are all great options
• Salt
• Pepper

Optional ingredients

• Lemon zest
• Chicken bouillon powder (stock powder)
• Parmesan cheese
• Garlic salt
• Italian seasoning
• Paprika

Method

• Mince the garlic and chop the herbs.
• Add the softened butter to a bowl and mix until creamy.
• Mix in the garlic and herbs, followed by any optional ingredients.
• Stir until everything is well incorporated.
• Serve immediately or shape into a log using plastic wrap or parchment paper.
• Refrigerate for at least 2 hours before serving, or up to overnight.

Storage

The garlic herb butter can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Frequently asked questions