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How to Roast Chicken Convection Steam

When roasting a whole chicken in the Steam Oven (Combi Roasting) there are several things to consider; one, a characteristic of Convection is moisture retention and two you are cooking with additional humidity.  This means your chicken will be incredibly flavorful and juicy but the skin will not be especially crispy.  The best way to get some good color on the chicken and render a somewhat crisp finish is as follows.

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1 - 4-5lb whole chicken

1 - scant teaspoon Kosher salt

1 - scant teaspoon Old Bay seasoning

2 - teaspoons olive oil

4 - sprigs fresh thyme


Combine the seasoning and oil and rub onto the chicken. Place the thyme sprigs in the cavity and thread  a metal skewer through the legs to balance the chicken. 

To ensure even cooking it’s best not to tie the legs too close to the body.

Step 1. Begin cooking  the chicken in the Convection Mode 425 degrees for 15 - 20 minutes.

Step 2. Change the oven Mode to Convection Steam 350 degrees and cook the chicken for an  additional 40 - 45 minutes or until the juices run clear.

You can reverse the process if you prefer but be sure to drain off the pan juices first to avoid excessive splattering.

Several other important tips for success are:

Always roast whole poultry on a rack in a shallow pan; this allows circulating Convection heat to evenly penetrate the bird from the edge to the core and prevents the juices from being leached out.

Always factor in time for resting before carving and don’t be alarmed if you see some red bone around the joints, this is another characteristic of the moisture retention, just make sure the meat is cooked through. 

Remember you can always put the carved chicken pieces back into the Steam Oven at a low temperature 250 degrees in the Convection Steam Mode for a few minutes and the red will dissipate.


Larissa Taboryski

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.

The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.


Larissa Taboryski


For the BBQ sauce

2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water

For the turkey

2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)


A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.

Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.

Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.

Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 

Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.

In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.

Serves 4 - 6

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