Steam Convection Low Temperature Roast Turkey Breast & Thighs
- Cook time:
- Prep time:
- Total time:
- Yield: 6 - 8
- 1 - turkey half breast
- 2 - turkey thighs
- 1 - teaspoon Old Bay seasoning
- 1/4 - teaspoon mixed Italian seasoning
- 1/4 - teaspoon garlic powder
- Kosher salt & ground black pepper
- 2 - tablespoons olive oil
Heat is necessary to cook meats but excessive heat can also be drying, with this technique of Low Temperature Roasting the heat and humidity in the oven gently penetrates the meat cooking it very slowly and evenly while maintaining maximum flavor and natural moisture. Plan to rest the turkey pieces for at least 20 minutes before slicing, once sliced the meat can also be "refreshed" in the steam oven before serving with a hot meal or it can be served cold with salads. Once the meat has been removed from the bones, don't forget to make some stock to use for your cooking.
- Pre heat the oven
- Thermador Convection Steam Oven - Low Temperature or Slow Cook Mode - 200 degrees
- Gaggenau Combi Steam Oven - 200 degrees + 30% humidity
- Regular Convection Oven - Convection Roast Mode 200 degrees
- Combine the seasonings and oil and rub into the turkey pieces, for maximum flavor this is best done 4 - 12 hours in advance
- Heat a large skillet over moderate heat and add a little vegetable oil, brown the turkey pieces over moderate heat until they are a pleasing golden brown.
- (If you have a Thermador range with an E-Griddle that is a great tool to use when browning these large cuts of meat)
- Place the browned turkey pieces on a rimmed baking sheet and slide into the oven. If the oven is equipped with a meat probe, insert the probe into the thickest part of the breast taking care not to touch bone and program to reach an internal temperature of 160 degrees, cooking time will be between 1 3/4 - 2 hours depending on the weight of the meat.
- Allow the meat to rest for at least 20 minutes before slicing.