Steaming Turkey Perfection With The Aeg Oven

Cooking turkey in an AEG steam oven is a great way to ensure your bird is succulent and tasty. Steam ovens are known for locking in flavour and moisture, and are one of the gentlest and most efficient ways of cooking. Turkey is a notoriously difficult meat to get right, with its low fat content, but the steam oven minimises the risk of the meat drying out.

AEG steam ovens offer a combination of steam and dry heat, with four steam levels to choose from. You can also use the Steamify® function, which automatically sets the steam level based on the temperature you select.

If you're cooking a large turkey, you can use the Steam Mode for 30 minutes to start, before switching to Convection Roast. You can also use a glaze to enhance the flavour of the crispy outside and keep the meat moist and tender.

Turkey cooking times in an AEG steam oven

The cooking time for a turkey in an AEG steam oven depends on the size of the bird, the settings used, and the desired level of doneness. Here is a comprehensive guide to help you cook your turkey to perfection:

Preparing the Turkey

Before cooking, it is recommended to let the turkey reach room temperature. Remove it from the fridge about an hour before cooking. You can also cover the turkey with a dry brine marinade overnight or for a few hours to keep it moist and flavourful.

Cooking Methods

Steam-then-Roast Method

One popular method for cooking a turkey in an AEG steam oven is to first steam the bird and then finish it with a conventional dry heat to brown and crisp the skin. This method helps retain moisture and ensures even cooking.

• For a 9-pound turkey, the total cooking time is approximately 2 hours and 10 minutes, including a 40-minute steaming step and 1 to 2 hours of roasting.
• During the steaming step, set the oven to the steam-only setting at 185°F/85°C for 40 minutes.
• After steaming, switch to the convection-only setting at 350°F/180°C.
• The roasting step should take between 1 hour and 2 hours, depending on the desired level of doneness.

Wolf Convection Steam Oven Method

If you have a Wolf Convection Steam Oven, you can use the Steam Mode to cook a 16-pound turkey.

• Start by steaming the turkey for 30 minutes.
• Then, switch to Convection Roast at 375°F and cook until the desired internal temperature is reached.
• The total cooking time is approximately 2 hours and 30 minutes, including a 50-minute resting period after cooking.

Determining Doneness

The best way to determine if your turkey is cooked is by using a meat thermometer or probe. The internal temperature of the thickest part of the bird, between the breast and thigh, should reach 73-76°C (163-169°F). During the resting period, the temperature will continue to rise to 82-85°C (180-185°F).

Tips for Cooking Turkey in an AEG Steam Oven

• Choose a free-range or organic turkey for more flavourful meat.
• Smear the skin with butter and season with salt and pepper before cooking.
• Cover the turkey crown with streaky bacon before placing it in the oven for added flavour and moisture.
• Allow the turkey to rest for about 30 minutes after cooking. This makes it easier to carve and ensures the juices redistribute, resulting in a juicier bird.
• Use the Steamify® function on your AEG steam oven for precise and effortless steam cooking. This function automatically sets the optimal steam level based on the temperature you select.

By following these guidelines and adjusting the cooking times based on your specific oven model and turkey size, you can cook a delicious and moist turkey in your AEG steam oven.

How to prepare a turkey for steam cooking

Steam cooking is a great way to prepare a turkey, as it locks in flavour and moisture, ensuring the meat is beautifully succulent and perfectly cooked. Here are some detailed instructions on how to prepare a turkey for steam cooking in an AEG steam oven.

Choosing the Right Turkey

Select a fresh, free-range or organic turkey, as these tend to be more flavoursome. A turkey crown is a good choice if you're cooking for a smaller group or prefer white meat only. A crown also cooks quicker than a full roast turkey and fits better in a compact steam oven.

Preparing the Turkey

Allow the turkey to reach room temperature before cooking. Remove it from the fridge about an hour ahead of time. You can also cover the turkey with a dry brine marinade overnight or for a few hours before cooking to enhance moisture retention and add flavour.

Cooking the Turkey

Preheat your AEG steam oven to 185°F/85°C using the steam-only setting. Place the turkey on a wire rack or perforated tray, with a solid pan underneath to catch any juices. Cook for about 40 minutes.

Glazing the Turkey

While the turkey is steaming, prepare a glaze by mixing maple syrup, mustard, vinegar, garlic, smoked paprika, and cayenne pepper (optional). After steaming, change the oven setting to 350°F/180°C, convection-only mode. Rub the turkey with softened butter, then return it to the oven and roast for 30 minutes. Brush the turkey with the glaze and continue roasting, reapplying the glaze every 15 minutes.

Checking Doneness

Use an instant-read thermometer to check the internal temperature of the thickest part of the leg meat, next to the breast. The ideal temperature range is 73-76°C (163-169°F). Remove the turkey from the oven and let it rest for about 30 minutes before carving.

Tips

• Cover the turkey crown with streaky bacon before placing it in the oven for added flavour and moisture.
• Smear the skin with butter and rub in salt and pepper, allowing it to marinate for up to 4 hours or overnight.
• Use the Steamify® function on your AEG oven for precise steam control and effortless cooking.
• Always use cold tap water in the water drawer, and empty it after each use.

Glazing a turkey for an AEG steam oven

Preparation

Firstly, ensure your turkey is a suitable size for your steam oven. AEG steam ovens are compact, so a smaller turkey is preferable. A 9-pound turkey should fit comfortably.

Remove the giblets and neck, and pat the skin dry with a kitchen towel. Rub the outside and inside cavity with salt. Use kitchen string to tie the legs together, and then tuck the wings under the body, securing them with another piece of string.

Glazing

For the glaze, mix together 3/4 cup of maple syrup, 1 tablespoon of Dijon mustard, 2 tablespoons of cider vinegar, 1/2 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper (optional). Set aside.

Cooking

Place the turkey on a wire rack or perforated tray, with a solid pan underneath to catch juices. Set the oven to 185°F/85°C using the steam-only setting. Steam the turkey for 40 minutes.

Remove the turkey from the oven and change the setting to 350°F/180°C, convection-only (no steam). Rub softened butter all over the turkey and return it to the oven for 30 minutes.

Remove the turkey and brush with the glaze. Continue roasting, applying more glaze every 15 minutes, until the thickest part of the leg, next to the breast, reaches 73-76°C/163-169°F. The roasting should take between 1 1/2 and 2 hours.

Resting

Remove the cooked turkey from the oven and cover with a sheet of baking paper and a dish towel. Allow the turkey to rest in a warm place for 30 minutes before serving.

Tips

• If the turkey is browning too quickly, cover with a tent of foil.
• If juices are burning in the pan, add half a cup of water.
• Use a digital probe thermometer to check the internal temperature of the turkey.
• For a free-range or organic turkey, adjust the steaming time to 1 hour.
• Be generous when salting the turkey before cooking.
• This method is not suitable for a stuffed bird.

Using the Steamify® function on an AEG steam oven

The Steamify® function on an AEG steam oven makes cooking easier than you can imagine. It is available on selected AEG oven models. Steamify® automatically sets the steam level based on the temperature you select. It then adds the right amount of steam at the right time and combines it with dry heat if needed.

To use Steamify®, simply select the Steamify® function and set the temperature with the slider on the display. This should be the temperature you would normally use when cooking with hot air or as indicated in your recipe. Based on the temperature, the oven automatically sets the steam level for you.

The oven will also recommend a temperature based on the results you want to achieve. As you move the temperature slider, the oven will indicate the expected results at different temperatures:

• 50-100°C – Steam for steaming
• 105-130°C – Steam for stewing
• 135-150°C – Steam for gentle crisping
• 155-230°C – Steam for baking and roasting

When cooking dishes requiring 135°C and above, set your desired cooking time so you can fully utilise the multi-step cooking process of Steamify®. When you use steam for gentle crisping and set the timer, the grill function will automatically turn on for the last few minutes to create a gentle crispiness. When you use steam for baking and roasting and set the timer, the bottom heat turns on for the last few minutes for a crispy bottom.

It is recommended that your oven is cold when you start cooking to get the most out of steam cooking. If your oven is hot when you start cooking, the steam that is generated will not be visible.

How to cook a turkey crown in an AEG steam oven

Turkey crowns are a great choice for those who enjoy white meat. The breast of the bird remains attached to the bone, with the legs and wings removed. Turkey crowns are also quicker to cook than a full roast turkey, making them ideal for a compact steam oven.

Preparation

Allow the turkey to reach room temperature before cooking. Remove it from the fridge an hour before you plan to cook.

Many experts recommend covering the turkey with a dry brine marinade and leaving it for a few hours or overnight before cooking. This will help the meat stay moist and juicy, and the marinade will add flavour.

Before cooking, smear the skin with butter and rub in salt and pepper. You can also cover the turkey crown with streaky bacon.

Cooking

AEG steam ovens provide a combination of steam and dry heat, with four steam levels to choose from.

Full Steam uses continuous steam to gently cook ingredients. Humidity High combines hot air with steam, which is good for delicate dishes. Humidity Medium is also a combination of hot air and steam, ideal for gentle stewing. Humidity Low is perfect for meat and poultry, combining hot air and steam for juicy, crispy food.

For a 2-2.5kg turkey crown, you can use the Humidity Medium setting.

First, fill up the water drawer to the maximum level and push it back into the oven. Then, scroll through the menu to find the manual steam functions and select the Humidity Medium setting. Set the temperature to 180°C and press start.

The turkey crown will take around 1 hour to cook. To check it is cooked, use a thermometer or meat probe – the internal temperature should reach 70°C. Alternatively, pierce the skin in the thickest part and check that the juices run clear.

Allow the turkey to rest for about 30 minutes before carving. During this time, it will continue to cook.

Tips

• Use only cold tap water in the water drawer.
• Empty the water drawer after cooking.
• Residual water may condense in the cavity, so dry the oven with a soft cloth after use.
• Descale your steam oven occasionally to prevent limestone build-up.
• If you have a Steamify® function, this will automatically set the steam level based on the temperature you select.
• If your oven has a Steam Regenerating setting, use this to reheat leftovers.
• For more specific instructions, check the user manual for your AEG oven model.

Frequently asked questions