Is Baking A Turkey Covered Steam Cooking It?

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Every year, effectually this fourth dimension, I start to get an barrage of emails and Facebook messages from people asking how they should cook their Thanksgiving or Christmas turkey in a steam oven.

I've rounded upwards some of the many ways to melt turkey in a steam oven below, but what I actually want to share is my favourite method for roasting turkey using my steam oven, so every part of the bird is incredibly juicy and tender. To finish things off perfectly, my turkey has a deep brown maple-glazed skin, which lends a little sweetness and depth to the meat that y'all won't become with butter lone.

Before we start out today, I take to confess: I don't actually roast a whole turkey very often. There are a few reasons for this, but generally it's because the atmospheric condition here during the festive flavour is hot. And when I say hot, I mean sweltering.

We've celebrated many Christmases in 40°C/104°F or more than heat, so the thought of a huge bird sitting in the oven and further heating the already-steamy house all solar day long is as well much. Unremarkably, we take a mostly cold repast with festive salads, glazed and chilled ham, seafood and just one or two hot centrepiece dishes. Some years it's a perfectly roasted craven, others it's a stuffed and rolled turkey breast roast, both of which take far less time to cook than a big turkey (if yous like the idea of a stuffed turkey breast in your steam oven, y'all can notice a recipe in my Christmas steam oven cookbook).

I practice savor the spectacle of a whole gloriously roasted bird* on the table, though, and I know for many of you in the Northern hemisphere it's a true Thanksgiving and Christmas staple. And so this recipe is for yous.

*In the spirit of enjoying glorious whole roasted turkeys, let me tell you about the time in my early on twenties when I attempted a 5-bird roast (like a turducken on steroids, with a quail and a spatchcock put in for skillful mensurate). Information technology was the worst feel of my cooking life. I showed upward to the fancy butcher on the morning of our big Christmas party to collect the pre-ordered roast, only to discover it was not fresh as expected, simply frozen solid. All 10kg (22lb) of information technology. What ensued was a full twenty-four hours of tending carefully to an icy mass of multiple blimp birds in the laundry sink, the only place I could fit the matter to continuously run h2o over the giant frozen orb in hope of defrosting information technology enough to put into the oven (food safety police wait away now). Eventually, hours later, I started cooking it and several more hours subsequently, information technology came out of the oven and was duly carved. I could not tell you whether it was delicious because later on the horror it had inflicted I may have had a few too many cocktails while it roasted. All of our (likewise very boozer) guests were thrilled, though, and we still laugh about it every twelvemonth come up December. By which I mean anybody else laughs and I cry quietly in embarrassment and shame about my failed beautiful showpiece roast. Ha.

After more delicious combi steam celebration recipes to go with your cute turkey? Try these:

·       Rice salad with cranberries, pistachio basics and feta cheese

·       Moroccan couscous salad (arrive without the lamb if you just want a side dish)

·       Muhammara (roasted red pepper and walnut dip)

·       Ricotta and crimson lycopersicon esculentum tart

Iii things yous need to know nigh roasting a whole turkey (particularly in your steam oven)

I want to remind you, or maybe explain for the first time if you're new to this, a few key points to remember when roasting a turkey.

one. Turkey is not chicken.

This is an important thing to know – when they make it, ready to melt, in your kitchen, they might wait like different sizes of the same bird. Don't exist fooled, though.

Turkey meat is denser and more gristly than chicken. It'due south notoriously difficult to get correct in terms of moisture retentiveness, especially the white meat. That means information technology's almost always the instance that the white meat cooks long earlier the dark when you're roasting a whole bird. This gets more than pronounced the larger your bird is.

You tin overcome the moisture and uneven cooking bug in several ways. Ane is just to cook a smaller turkey (we'll talk about that beneath). Yous can cover or stuff the chest with something fat (salary or butter are classics). Perhaps you'd like to joint the bird and melt the different parts separately (good but not as impressive to wait at when yous bring it to the table). Or you tin butterfly the turkey and lay it flat in the oven, which makes cooking more fifty-fifty.

2. Turkey in a steam oven cooks MUCH faster than in a conventional oven.

If you've been using a steam oven for any length of time you'll know it can knock 30 to 50 per cent off the cooking fourth dimension of your food.

The rule of thumb for conventionally-roasted poultry is 20 minutes per half kilo (or per pound), plus another twenty minutes in total to finish things off. You can throw that timing out the window when it comes to the steam oven: I accept cooked a 5kg (11lb) turkey in fiddling over an hr using combination steam. Allowing for xl minutes resting earlier carving, that'southward one-half the time I would otherwise need.

The recipe I'm giving y'all today doesn't cutting downwards on fourth dimension equally much as if you just used a combi steam setting, because we're going to steam the turkey first and so roast it without steam to finish. It'll however save you virtually a third of the conventional time, though, which is fantastic if you're cooking the entire festive meal and oven space is at a premium.

3. Temperature is everything.

I cannot stress this plenty. If you want the juiciest and best-cooked meat, you demand to rely on the internal temperature of the bird rather than a specific cooking time. This is non unique to turkey, by the way. Cooking any meat to temperature eliminates all the guesswork and gives a much more reliable result.

Cooking times vary greatly between oven models and one combi steam oven is not the aforementioned equally another regarding levels of humidity, temperature accuracy and size (oven size existence important because the amount of hot air and steam which circulate effectually the turkey while cooking volition alter how long it takes).

However you're cooking it, you lot want the thickest office of your turkey, betwixt the breast and thigh, to cook to a temperature of 73-76⁰C (163-169⁰F). Every bit the meat rests, the temperature should rising to 82-85⁰C (180-185⁰F), which is perfectly cooked. If you don't take a digital probe thermometer, you tin can option one up pretty cheaply online or from any skilful kitchen supplies shop. Splash out for a better one if you're planning to use information technology for more than just meat. I would not be without mine, using it for yoghurt making every calendar week, the occasional sous vide experiment and various candies and desserts when time allows.

My favourite way to roast turkey in a steam oven

I've tried direct up combi steam, a combination of combi steam and conventional heat, and all sorts of ways to drip, flavour or raise a whole turkey. Almost were pretty successful, but the honour for the best and i of the simplest ways to cook a steam oven turkey goes to a steamed and roasted turkey, which Jacques Pepin shared in the New York Times several years ago.

Pepin's method has you steam the turkey in a huge pot before transferring to the oven, but if you have a steam oven in that location's no transferring necessary, you can just leave the turkey in the same pan for the whole procedure. What'southward actually happening is that you lot're steaming the bird, very gently, and then it cooks virtually halfway without losing all that precious moisture. And then you're finishing information technology with a conventional (dry out) oestrus to cook through and brown and crisp the skin. If you have a steam-just oven, rather than a combi steam, yous don't miss out – merely motility the steamed bird into your regular oven for the 2d office of cooking.

I go for a maple, Dijon mustard and smoky paprika coat for finishing, which makes the skin beautifully sleeky with a peachy balance of sweet and savoury flavour.

Other recipes and methods to cook turkey in a steam oven

If the steam-then-roast method doesn't appeal, hither are some other tips and recipes y'all can try out.

Purcell Murray accept a turkey-cooking video on their YouTube aqueduct, specific to Thermador steam ovens. If you have a Thermador or Bosch steam oven and desire a simple steam oven turkey recipe it'south worth the iii-minute watch time.

In that location is an English Forum Switzerland thread in which one kind person has posted a step by stride turkey roasting method for a Miele steam oven.

Hither is a very elementary and cursory post about roasting a turkey in a Wolf steam oven.

If you desire something a bit different, Melissa Clark wrote a groovy-looking recipe for a splayed turkey with herbs. I debated including this one as it requires some accommodation for the steam oven, even so information technology's so sensible and if y'all are cooking your bird to temperature you lot should exist able to catechumen information technology without besides much problem.

I hope today's recipe, or one of the suggestions in a higher place, gives you the confidence to utilize your steam oven when roasting your Thanksgiving or Christmas turkey this twelvemonth. If you'd like to really brand the most of your steam oven during the festive period, caput over to the shop page and accept a look at my instant-download book, Combi Steam Cooking at Christmas, for lots more recipes which are uncomplicated to make and impressive to serve.

Happy steam oven cooking, encounter you here again soon.

Roasted Turkey in a Steam Oven

This is my favorite way to roast a turkey in a steam oven, past gently steaming information technology and and so finishing with a hot, dry heat to cook through and crisp the skin.

Prep Fourth dimension fifteen mins

Cook Fourth dimension 2 hrs 10 mins

resting time thirty mins

Full Fourth dimension two hrs 55 mins

Course: Primary Course

Cuisine: American

Keyword: roasted turkey in a steam oven, steam oven roast turkey, steamed and roasted turkey

Servings: 8

Calories: 648 kcal

• 9 lb whole fresh turkey giblets and cervix removed, I adopt an organic pasture raised bird
• 1 tbs common salt
• 4 tbs butter softened
• 3/4 cup maple syrup apply the real stuff, no imitation maple here please
• 2 tbs Dijon mustard
• 1 tbs cider vinegar
• ½ tsp garlic pulverisation
• 1 tsp smoked paprika
• ½ tsp cayenne pepper optional, if you lot'd like a gentle hum of spice in your glaze

Prepare the turkey

• Pat the turkey skin dry with kitchen towel, and then rub all over the outside and the interior cavity with table salt. I used approximately a tablespoon'southward worth of fine table salt for this – you want enough to rub all over every part of the bird that you tin get to. Tie the ends of the legs together with kitchen string, then tuck the wings under the trunk and utilise another piece of cord to tie right effectually the turkey, securing the wings close to the body (encounter photograph below for example). The 'wing string' is optional, but it stops the possibility of the fly ends popping out from nether the bird during roasting and keeps it all looking nice and nifty.

Steam the turkey and make the glaze

• Put the prepared turkey on a wire rack or perforated tray, with a solid pan underneath to take hold of whatsoever juices and fat. Put the turkey into the oven and set it to 185°F/85°C using the steam-only setting (a common cold commencement is fine here). Cook for xl minutes.

• While the turkey is steaming, mix together the maple syrup, mustard, vinegar, garlic, smoked paprika and cayenne pepper, if using. Set aside.

Roast the turkey

• At the finish of the steaming time, remove the turkey from the oven (it won't await or aroma very appealing at this point, just stay with me, because things are going to go a whole lot ameliorate soon). Change your oven setting to 350°F/180°C, convection-simply (no steam), or switch to your regular oven if your steam oven doesn't have standard oven capabilities. If you take a second oven with a pyrolytic/cocky cleaning office rather than a steam cleaning function, I'd recommend you switch ovens at this point anyway. Pyrolytic make clean is going to make your clean-upwards job much easier.

• Rub the steamed turkey all over with the softened butter, and put it back in the oven. Roast for thirty minutes, then brush all over with the glaze and continue roasting, brushing with more coat every fifteen minutes, until the thickest function of the bird, in the leg meat merely next to the breast, reaches 73-76⁰C (163-169⁰F) on an instant read thermometer. The roasting part of cooking should take somewhere between 1 ½ and 2 hours. If the turkey is browning too quickly during cooking, cover it with a tented piece of foil to protect the skin. If the juices are starting to burn in the pan underneath the bird, add half a loving cup of water and check regularly to see if it needs more.

• Remove the cooked bird from the oven and place it somewhere warm to rest for thirty minutes. Yous can cover it with aluminium foil for resting, but my preference is to cover with a sheet of baking paper and a dish towel, which volition keep the heat in but allow amend airflow so information technology doesn't steam as it will nether foil.

• You're done! Present your beautiful turkey to the waiting crowd and pat yourself on the back for a job well done. I feel very strongly that my office with the turkey is played one time I've gone to the trouble of buying and cooking it, and I desire nothing to do with the carving and serving. If you lot attach to the same theory, you lot can give that honour to your most esteemed guest or family elderberry.

1. You'll note this recipe calls for a relatively small turkey. That's intentional: partly because many steam ovens are meaty models which can't adjust a giant 20lb bird, merely also because the larger the turkey is, the harder it is to melt evenly, no matter what method y'all cull. If you do want to go larger, it'south worth noting you lot can fit up to about a 7kg/15lb turkey into even a compact steam oven, which is enough for nearly families. Beyond that you'll need a full sized steam oven. Y'all'll need to suit cooking times accordingly with a larger turkey, to reach the right internal temperature. For a very big bird weighing more than 7kg/15lb, increment the steaming time to 1 hr instead of the forty minutes specified below.
2. When selecting your turkey, I really encourage you to seek out a expert costless range and/or organic 1. It'due south more expensive but the flavour and texture will exist then much better, and the bird will have lived a far less miserable life than its intensively farmed peers.
3. I love the glaze hither, but you tin can apply your ain favourite if you have one, without altering the method.
4. Finally, be generous when you table salt the crenel and outside of the bird before cooking. Table salt does depict some wet out of the flesh, but I'm willing to sacrifice that for the comeback in taste the table salt will bring (particularly with this steaming method, which actually keeps things very moist).

Calories: 648 kcal | Carbohydrates: 21 thou | Protein: 79 g | Fat: 20 thousand | Saturated Fatty: 7 g | Cholesterol: 276 mg | Sodium: 1374 mg | Potassium: 890 mg | Fiber: ane thou | Carbohydrate: 18 thou | Vitamin A: 550 IU | Calcium: 77 mg | Iron: three mg

Raw turkey, fix for steaming.

Turkey, steamed and rubbed with butter, set for roasting.

Over to yous – if you try this recipe I'd love to know virtually information technology! Please share your pictures with me on Facebook or tag them #whatsinthesteamoven on Instagram.

Would yous like more Steam and Bake recipes and steam oven inspiration? Join the mailing listing – there'south no spam, just an electronic mail every at present and then to tell y'all the latest. When you sign up, you'll get an invite to the exclusive subscribers-simply Combi Steam Cooking Facebook group, which is full of people at all stages of their combi steam journeys, and with many different brands of oven. It's a friendly, helpful infinite to learn and share with one some other.

Source: https://steamandbake.com/how-to-cook-turkey-in-a-steam-oven/

Posted by: keenumpeng1944.blogspot.com

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