Steam-Cooking A Turkey: A Simple, Tasty, And Healthy Guide

Steaming is a moist heat cooking method that results in tender and flavourful turkey meat. Unlike braising and stewing, the meat is not placed in heated liquid but is suspended above it. The unique construction of a collapsible steaming basket allows the turkey to be suspended above the water level. The steaming process is the same with both types of equipment: as the water boils, the steam rises and surrounds the meat with heat and moisture, cooking it until tender.

Preparing the turkey

First, ensure your turkey is thawed. If it is still frozen, place it in the refrigerator to thaw for about 24 hours per 5 pounds. For quicker thawing, place the turkey in a cold-water bath, changing the water every 30 minutes until it is thawed.

Next, remove the giblets and any other parts from the cavity of the turkey. Cut off any excess fat around the body cavity, including the hunk near the main cavity entrance. Rinse off the turkey and dry it thoroughly inside and out with paper towels.

Now, it's time to prepare the turkey for steaming. Cut the turkey into smaller pieces, trimming and slicing it into the desired sizes. You can marinate the turkey pieces with your choice of ingredients before steaming.

If you are using a steaming basket, place the turkey pieces in the basket and lower it into a pan of gently boiling liquid. The liquid can be meat or vegetable stock, fruit juice, or simply water. The basket will ensure that the turkey remains above the level of the boiling liquid.

Alternatively, if you are using a steam oven, place the turkey on a wire rack or perforated tray inside the oven. Set the oven to a steam-only setting and cook the turkey for the recommended time, usually around 40 minutes.

During the steaming process, the turkey is cooked by the steam surrounding the meat with heat and moisture. This results in tender and flavorful turkey meat. The timing may vary depending on the number and size of the pieces being steamed.

Once the steaming is complete, you can move on to the next step of roasting or cooking the turkey further, following your chosen recipe.

Cooking methods

Steaming a turkey is a moist heat cooking method that results in tender and flavourful meat. The turkey is not placed in the heated liquid but suspended above it. The meat is placed on a collapsible steaming basket, which is lowered into a pan and positioned above water that has been brought to a low boil. The steam rises and surrounds the meat with heat and moisture, cooking it until tender.

It is best to use smaller cuts of turkey for steaming, such as thinly sliced portions of the breast or thigh meat. Large pieces, such as full legs or breasts, do not fit well in the steaming basket.

To begin, the turkey pieces are trimmed and cut into the desired sizes. Before steaming, the turkey pieces can be marinated with any variety of ingredients. When the water returns to a low boil, the pan should be covered. The cooking process is complete when the turkey pieces are opaque and the juices run clear. The timing varies according to the number and size of the pieces being steamed.

Another method is to steam the turkey in a large stockpot. Place a small wire rack at the bottom of the pot and add water. Place the turkey in the pot and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes.

If you have a steam oven, you can steam the turkey first and then transfer it to a regular oven to finish roasting without having to change the pot.

For a 12- to 15-pound bird, which serves 10 to 12 guests, the rule of thumb is to roast for about 13 minutes per pound of unstuffed turkey and 15 minutes per pound for a stuffed turkey. Preheat the oven to 450°F, then drop the temperature to 350°F after putting the turkey in the oven. The turkey roasts uncovered to ensure crispy skin, but you can cover it with aluminium foil if it gets too dark. The turkey is cooked when it registers a minimum of 165°F in the thickest part of the thigh.

Rest the turkey for at least 30 minutes before carving. Be sure to refrigerate any leftover meat within two hours of cooking to prevent foodborne illness.

Timing

Firstly, the size of your turkey matters. A larger bird will take longer to cook than a smaller one. As a general rule, plan for 1 to 1.5 pounds of turkey per person. This ensures you have enough meat with plenty of leftovers. A 12-15 pound turkey, for example, will serve 10-12 guests and take between 2.5 and 4 hours to cook.

Secondly, the cooking method will impact the timing. If you're using a combination of steaming and roasting, as in Jacques Pépin's popular recipe, your turkey will spend less time in the oven than if you were just roasting it. In Pépin's recipe, a 16-18 pound turkey spends 45 minutes steaming and 2 hours roasting. In contrast, a traditional roasted turkey takes about 20 minutes per pound to cook, or 13 minutes per pound for an unstuffed turkey.

Thirdly, the desired doneness of your turkey will determine how long it needs to cook. The best way to check this is with an instant-read thermometer. A turkey is considered cooked when it reaches a minimum internal temperature of 165°F in the thickest part of the thigh, not touching the bone. For even cooking, it's recommended to check the temperature in multiple places, including the breast and outer and inner thigh.

Finally, the type of oven and accuracy of temperature settings will also impact the cooking time. Combination steam ovens can reduce cooking time by 30-50% compared to conventional ovens. So, if you're using a steam oven, keep a close eye on your turkey, as it may cook faster than expected.

To ensure your turkey is cooked to perfection, it's important to monitor its progress throughout the cooking process. Check the temperature regularly and adjust the timing as needed. Remember, it's always better to cook your turkey for a little longer to ensure it's safe to eat, rather than undercooking it.

Resting the turkey

Temperature and Timing

The internal temperature of the turkey will continue to rise by about 5 to 10 degrees during the resting period. Remove the turkey from the heat when the breast temperature reaches 165 degrees Fahrenheit, and the thickest part of the thighs reaches between 170 and 175 degrees Fahrenheit. Allow the turkey to rest for at least 20 minutes, and up to 45 minutes for a large bird. Smaller birds may only need 30 minutes. If your turkey is steamed rather than roasted, it will cool faster, so 15 to 30 minutes should be sufficient.

Covering the Turkey

You can cover the turkey loosely with foil to keep it warm during the resting period. However, avoid sealing in the moisture as this will make the skin soggy. Alternatively, you can cover it with a sheet of baking paper and a dish towel, which will allow better airflow and prevent steaming. If you prefer your meat with a crispy texture, you can leave the turkey uncovered.

Food Safety

The cooked turkey should not remain at room temperature for longer than 2 hours, or 1 hour if the ambient temperature is over 90 degrees Fahrenheit. When the bird's temperature dips below 130 degrees Fahrenheit, it will be too cool to serve. Additionally, if the temperature stays below 140 degrees Fahrenheit for an extended period, there is a risk of bacteria forming.

Side Dishes and Gravy

The resting period is a great opportunity to prepare and reheat side dishes, make use of the oven space, and prepare gravy from the pan drippings. If you stuffed the bird, remove the stuffing and bake it separately until it reaches an internal temperature of 165 degrees Fahrenheit.

Carving and serving

Once your turkey is cooked, remove it from the oven and place it on a cutting board. Tent it loosely with aluminium foil and let it rest for at least half an hour. This will give the meat time to firm up and allow the juices to be reabsorbed into the muscle tissue, making the turkey easier to slice and juicier.

Now, it's time to carve the turkey. Make sure you have a serving platter, paper towels, a sharp chef's knife, and tongs ready. First, remove the wings, then the legs. Pop out the joints that keep these pieces attached to the bird and cut through right next to the joint. Next, carve off the breasts by slicing close to the rib cage with the flat of your knife right up against the rib bones. Once you have the meat off, you can separate the legs into thighs and drumsticks and cut the breast meat into individual slices.

Don't forget to save the bones and carcass for turkey stock! You should also refrigerate any leftover meat within two hours of cooking to prevent foodborne illness.

Frequently asked questions