Steaming A Turkey: A Miele Masterclass

Cooking a turkey in a Miele steam oven is a great way to ensure a juicy, tender bird with a delicious crispy skin. There are a few different methods you can use, depending on your oven model and personal preferences. One popular method is to start by steaming the turkey gently to lock in moisture, and then finish it off with a blast of dry heat to crisp up the skin. This can be done in a steam-only oven by transferring the bird to a regular oven for the second part of cooking. Alternatively, if you have a combi steam oven, you can use a combination of steam and dry heat to cook the turkey.

Turkey in a steam oven cooks faster than in a conventional oven

Steam ovens are much faster at cooking turkeys than conventional ovens. Using a steam oven can reduce cooking time by up to 50%. The rule of thumb for cooking poultry in a conventional oven is 20 minutes per half-kilo, plus an extra 20 minutes. However, this rule does not apply to steam ovens.

For example, a 5kg turkey will take a little over an hour to cook in a steam oven, whereas it would take twice as long in a conventional oven. This is because steam ovens use a combination of steam and dry heat to cook the bird, whereas conventional ovens only use dry heat.

The first step in cooking a turkey in a steam oven is to steam the bird. This is done by placing the turkey on a wire rack or perforated tray, with a solid pan underneath to catch any juices and fat. The oven is then set to a steam-only setting at 185°F/85°C for 40 minutes.

After steaming, the turkey is removed from the oven and the oven settings are changed to 350°F/180°C, convection-only (no steam). The turkey is then rubbed with softened butter and placed back in the oven to roast for 30 minutes.

During the roasting process, the turkey is brushed with a glaze every 15 minutes until the thickest part of the bird reaches 73-76°C. The roasting part of cooking should take between 1.5 and 2 hours.

It is important to note that the cooking time may vary depending on the size of the turkey and the model of the steam oven. However, the steam oven will always be faster than a conventional oven.

In addition to faster cooking times, steam ovens also produce juicier and more tender meat. This is because the steam helps to retain moisture in the bird.

Cooking temperature is critical

When cooking a turkey in a Miele steam oven, temperature is a crucial factor in achieving the desired results. The optimal temperature range for cooking turkey varies depending on the specific method and oven settings used. Here's a detailed guide to help you understand the importance of temperature control during the cooking process:

Understanding Temperature Requirements

The thickest part of the turkey, between the breast and thigh, should reach a temperature of 73-76°C (163-169°F) during cooking. This temperature range ensures that the meat is cooked properly and is safe to consume. However, it's important to use a reliable meat thermometer to monitor the internal temperature of the bird.

Temperature Impact on Cooking Time

Cooking a turkey in a steam oven can significantly reduce cooking time compared to a conventional oven. In a steam oven, the cooking time is generally about half of what it would be in a traditional oven. For example, a 5kg turkey can be cooked in little over an hour using combination steam. However, it's essential to adjust the cooking time based on the size of the turkey and the specific oven model.

Temperature Control for Moisture Retention

Turkey meat is denser and more fibrous than chicken, making moisture retention a challenge, especially for the white meat. By controlling the cooking temperature and avoiding overheating, you can help retain moisture and prevent the meat from drying out. This is one of the advantages of using a steam oven, as the steam helps keep the meat juicy and tender.

Temperature Settings for Different Stages

When cooking a turkey in a Miele steam oven, you may need to adjust the temperature settings at different stages. For example, in the recipe provided by Miele, the first stage involves using Combi Mode + Fan Plus at 225°C for 15 minutes, followed by Combi Mode + Fan Plus at 200°C for another 15 minutes. The final stage uses Combi Mode + Fan Plus at 180°C until the core temperature reaches 60°C. These temperature variations ensure even cooking and browning of the turkey.

Temperature Considerations for Stuffed Turkeys

If you plan to cook a stuffed turkey, temperature control becomes even more critical. It's recommended to pre-cook the stuffing separately to ensure it reaches a safe temperature without overcooking the turkey. The internal temperature of the stuffing should also be monitored to ensure it's thoroughly cooked.

In summary, achieving the desired cooking results for a turkey in a Miele steam oven heavily relies on maintaining the appropriate temperature throughout the cooking process. By following temperature guidelines and using a reliable meat thermometer, you can ensure that your turkey is cooked to perfection, resulting in juicy, tender meat and a beautifully browned exterior.

Brining and dry-aging the turkey beforehand

Brining the Turkey:

Start by removing any packaging and giblets from the turkey and pat it dry with paper towels. Ensure you dry both the inside and outside of the turkey. This step is important as it helps the salt adhere better to the turkey and enhances the brining process.

Next, create your brine solution by mixing salt and other flavourings such as herbs, spices, and aromatics. For a basic brine, you can use kosher salt and water. However, feel free to experiment with different ingredients like brown sugar, black pepper, thyme, rosemary, or orange zest to add extra flavour to your turkey.

Once your brine is ready, place the turkey in a large container or bucket and pour the brine over it, ensuring it's fully covered. You can also rub the brine mixture onto the turkey, making sure to get it into all the crevices and the cavity.

Place the brined turkey in the refrigerator, uncovered, for at least one hour per pound of turkey. For example, a 14-pound turkey should brine for at least 14 hours. You can leave it in the fridge for up to three days for a more intense flavour. If the idea of an uncovered turkey in your fridge doesn't appeal to you, you can loosely cover it with plastic wrap or place it in a brining bag.

Dry-Aging the Turkey:

After brining, remove the turkey from the brine and place it on a cake rack set over a tray. Put it back in the refrigerator, uncovered, for up to two days. During this time, the turkey will continue to air-dry, and its skin will become drier, leading to a crispier exterior when cooked.

Tips and Tricks:

• If you're short on time, you can skip the brining process, but it's highly recommended for the best results.
• Avoid using fine table salt for brining. Instead, opt for kosher salt or coarse salt, which have larger crystal sizes and are designed for this purpose.
• If you want to add sugar to your brine, use a quantity that is about a quarter of the amount of salt.
• When dry-aging, consider using a separate fridge to avoid cross-contamination of flavours and to maintain the right temperature and humidity levels.
• If you're using a frozen turkey, make sure to thaw it completely before brining. It should be pliable enough for you to remove the giblets.
• If you want to stuff your turkey, consider cooking the stuffing separately or precooking it to ensure it reaches a safe temperature.

By following these steps, you'll be well on your way to achieving a delicious, juicy, and tender turkey that your guests will surely enjoy!

Glazing the turkey

Glazing a turkey is a simple technique that will give your roast an extra layer of flavour and a beautifully shiny finish. Here is a step-by-step guide to achieving the perfect glaze for your turkey:

Preparing the Turkey

Firstly, you will need to prepare the turkey for glazing. This involves removing the wishbone to make carving easier later on. To do this, locate the wishbone by lifting the neck skin and exposing the meat. Cut along both sides of the bone with a small paring knife to separate the flesh. Then, pull firmly on both sides to snap it out. If the bone does not come out in one piece, grip any remaining fragments with a paper towel and pull them out.

Brining the Turkey

Brining is an optional step, but it will add flavour and moisture to your turkey. To brine, mix together your chosen dry brine ingredients (such as salt, bay leaves, peppercorns, allspice, dried sage, and brown sugar) and generously sprinkle them inside the cavity. Rub the brine all over the skin, packing it on until the entire mixture is used. Place the turkey on a large rimmed baking sheet and chill it uncovered for 8-12 hours. After brining, remember to thoroughly rinse the turkey and pat it dry before proceeding.

Making the Glaze

While the turkey comes to room temperature, you can make the glaze. In a small saucepan, bring your chosen glaze ingredients to a boil over medium heat, stirring to dissolve any sugar. Reduce the heat and simmer until the mixture thickens to the consistency of molasses. Remember, the glaze needs to be very thick to adhere properly to the turkey; if it is too thin, continue simmering. Some possible ingredients for your glaze include vinegar, soy sauce, brown sugar, maple syrup, Dijon mustard, smoky paprika, and honey.

Applying the Glaze

Preheat your oven to 325°F/165°C. Starting at the neck end, gently slide your fingers between the skin and breast to loosen the skin. Place small pieces of butter underneath the skin, spacing them evenly over the breasts. Cover the breast with a piece of foil coated with nonstick spray, avoiding the thighs, and tuck the end inside the cavity. This will protect the skin during the initial roasting. Place the turkey, breast side down, on a V-shaped roasting rack set inside a large roasting pan. Roast until the back side of the turkey is golden brown, approximately 50-60 minutes.

Remove the turkey from the oven and turn it breast side up. Return it to the rack in the roasting pan and discard the foil. Roast the turkey until the breast is golden brown and the skin is crisp, about 35-45 minutes. Remove the turkey from the oven and brush it all over with the glaze. Continue roasting and checking the temperature every 5 minutes until the thickest part of the breast near the neck reaches 150°F/65°C. The temperature will continue to rise as the bird rests.

Finally, increase the oven temperature to 450°F/230°C. Apply another layer of glaze to the turkey and roast, watching closely to prevent burning. Remove the turkey when it is deep golden brown and the skin is shiny and crisp, about 5 minutes. Transfer the turkey to a clean platter and let it rest for 30 minutes before carving.

Tips for Success

• Ensure the glaze is thick enough to adhere properly to the turkey.
• Be generous when applying the glaze, basting frequently during the latter half of the roasting process.
• Use a variety of flavours in your glaze to create a balance of sweet and savoury.
• Remember to adjust cooking times based on the size of your turkey; larger turkeys will require longer cooking times.
• Always use a food thermometer to check that the turkey has reached the recommended internal temperature before serving.

Stuffing the turkey

Stuffing a turkey is not as hard as it seems, but there are some safety precautions to keep in mind. Firstly, always stuff the turkey just before roasting it, not the night before. This is because the warm, moist interior of a turkey is a perfect breeding ground for harmful bacteria, and stuffing it in advance could cause food-borne illness.

Secondly, never put uncooked meat or raw eggs inside the uncooked bird. Always cook any meat or seafood that you plan to use as ingredients in your stuffing before mixing them with the rest of your ingredients. It is also recommended to use pasteurised egg products instead of raw eggs.

When you are ready to stuff your turkey, follow these steps:

• Remove the giblets (the gizzard, heart, and liver) from the turkey's cavity. These can be used later to add flavour to your gravy.
• For added flavour, rub herb butter (also called compound butter) under the turkey's skin before stuffing.
• Stuff the neck cavity with your prepared stuffing. Pack it loosely, then pull the skin over the stuffing and pin it to the turkey's back using a metal skewer.
• Stuff the body cavity with your prepared stuffing. Again, do not pack it in tightly as this may cause uneven cooking.
• Truss the turkey's legs.

Your turkey is now ready to be roasted! Remember to use a meat thermometer to ensure that the centre of the stuffing reaches at least 75°C (165°F) before serving.

Frequently asked questions