YOUR RECIPE FOR STEAM COOKING
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Slow Roasted Turkey Pieces
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.
Ingredients
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)
Larissa Taboryski
Preparation
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.
Directions
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.
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Slow Roasted Pork Shoulder
Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.
As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.
Keep the temperature low and allow 3 - 4 hours, it will be well worth the
Larissa Taboryski
Ingredients
1 pork shoulder 3 - 5lbs
1 small yellow onion, peeled and quartered
4 cloves garlic, peeled
1 tbsp ground cumin
1 tsp mild chili powder
1 tbsp dried mixed Italian seasoning
1 tbsp Kosher salt
Freshly ground pepper
¼ cup olive oil
1 tbsp apple cider vinegar
Preparation
Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.
Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.
Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.
Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.
Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.
Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.
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