Your Recipe for Combi-steam Cooking
Select a Category then Double click on an image
Low Temperature Roast Turkey
Roasting turkey pieces at a low temperature and finishing the cooking with a blast of high heat is a simple method for cooking turkey that yields great results. This is the perfect solution for people who don’t want to deal with cooking a large turkey or are only feeding a small number of people.
Low temperature roasting is not to be confused with braising. This method is only for lean tender cuts of meat. You can use a temperature between the range of 160 - 200°F and a finishing temperature of 400 - 425°F for a crisp golden brown finish.
The turkey can be cooked in a combi steam oven using a combination of low humidity and the noted temperature range or in a convection oven using the Convection Mode and the noted temperature range.
2 bone in skin on turkey thighs
2 turkey drumsticks
1 bone-in turkey breast
¼ cup vegetable oil
1 tbsp Kosher salt
½ tsp freshly ground black pepper
1 tbsp preferred seasoning (some good options, mixed Italian Seasoning or Old Bay seasoning or your preferred BBQ seasoning)
Allow approximately 40 - 60 minutes for the initial cooking and 12 minutes for the final browning.
The final cooking can also be done in the oven or on the outdoor grill.
Some things to consider when cooking turkey in this method:
If you want to serve gravy with your turkey, I suggest purchasing some extra turkey legs to make stock and use the juices from the pan for extra flavor. Because the turkey is cooking at such a low temperature oven side dishes cannot be cooked at the same time so planning is key.
Mix the seasonings in a small container and rub into the turkey pieces, cover and refrigerate overnight or a day or two in advance of cooking.
Heat the oven to 200℉, place the turkey pieces on a shallow rimmed baking sheet. If your oven has a meat probe slide the needle into the thickest part of the breast or thigh, taking care not to touch bone or let the tip of the needle touch the pan. Place the tray in the oven and program the probe to reach an internal temperature of 160℉.
If your oven doesn’t have a meat probe, set the timer for 40 minutes and test the turkey in the thickest part of the breast or thigh with an instant read thermometer. Once the internal temperature has reached 160℉ continue to the next step.
When the desired internal temperature has been reached, remove the pan from the oven and disconnect the meat probe. Pour off any accumulated juices to use for stock or to add to gravy and increase the oven temperature to 400°F. When the oven reaches temperature return the tray to the oven and set the timer for 12 minutes.
The pieces should be golden brown and perfectly cooked at this time but additional time can be added if needed.
Watch Related Video
Combi Steam Whole Fish
When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.
Cooking the Fish
2 whole tilapia or striped sea bass, scales and fins removed
1” piece of fresh ginger, thinly sliced
2 scallions, thinly sliced into 2” long diagonal strips
1 lemon, thinly sliced
2 tbsp soy sauce
2 tbsp sesame oil
Serving the Fish
1 small red Jalapeno chili pepper, cut into very thin circles
2 scallions, thinly sliced into 2” long diagonal strip
4 tbsp sesame oil, heated
Heat the oven in the Steam mode, 100% Humidity, 212 Degrees
Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.
Cut a few diagonal slits in the fish and place the fish in the prepared pan.
Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.
Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.
Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.
Heat the sesame oil until sizzling then pour it over the fish.