The 12 Days of Christmas.......Day 3 let's talk turkey !!

Posted by Sarah Jones on

Three French Hens ( there are no turkeys in the rhyme so,,,,)

The best way to cook your meat with Steam.

The benefits of cooking a joint of meat or a bird with steam are clear to see when you compare the results, the image below demonstrated perfectly how the meat doesn't shrink or collapse during the cooking process. The piece of steak on the left was cooked in the conventional way, drying out the meat and making it sometimes tough and tasteless.

Poultry is exactly the same, using steam and heat will help to create the perfect crisp skin or touch of colour, whatever you prefer. One of my favourite gadgets to use to ensure that the bird is cooked to perfection is a food or roast probe, a lot of ovens come with these included now as well as settings for different kinds of meat , but for reference Poultry should have a core temperature of 75-80 degrees celsius. I have included a handy reference chart below.

The most important thing to remember when using the roast probe is to ensure that the end of the probe is actually reading the temperature of the meat not the air within the oven, the thickest part of the joint or bird should be used for placing the probe into.

Turkey is a notoriously dry meat, so the process of infusing it with steam will enhance the flavour, whole large birds, crowns and breast joints are all very suitable for either full steam or steam and heat. The use of butter and herbs under the skin can still be used as anything that runs off the joint during cooking will be collected in the tray.

Cooking the bird with steam may take longer than using a traditional heating method as the 100c temperature is considerably lower than the usual 180-200c, but the payoff is a great quality if flavour and once you combine the steam and heat functions the higher temperatures can be achieved . Remember to also rest your meat after cooking so even with the largest size of bird when there is no room for veg to be steamed along side it, the turkey can come out to rest while the veg goes in on full steam ( typically 20 minutes sometimes less).

 

MEAT

 

FAHRENHEIT

 

CELSIUS

 

BEEF:

 

Rare

 

120°F to 125°F

 

45°C to 50°C

 

Medium-Rare

 

130°F to 135°F

 

55°C to 60°C

 

Medium

 

140°F to 145°F

 

60°C to 65°C

 

Medium-Well

 

150°F to 155°F

 

65°C to 70°C

 

Well Done

 

160°F and above

 

70°C and above

 

LAMB:

 

Rare

 

135°F

 

60°C

 

Medium-rare

 

140°F to 150°F

 

60°C to 65°C

 

Medium

 

160°F

 

70°C

 

Well done

 

165°F and above

 

75°C and above

 

POULTRY:

 

Chicken

 

165°F to 175°F

 

75°C to 80°C

 

Turkey

 

165°F to 175°F

 

75°C to 80°C

 

PORK:

 

Fresh Pork

 

145°F

 

63°C

 

Ham (Fully-Cooked)

 

140°F

 

60°C

 

Ham (Uncooked)

 

145°F

For more information on how steam cooking works please follow this link to AEG

https://www.aeg.co.uk/taste/inspiration/tasteology/

 

 

 

 


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