Remember back when turkeys took HOURS to cook, and you had to baste them over and over if you didn’t want dried out meat? Not with a steam oven. I was skeptical last Thanksgiving when we went to cook a turkey for the first time using this new oven. The recipe said 1 1/2 hours until done. They weren’t lying! And the meat was SO tender and juicy…why wouldn’t it be? It was cooked using steam! So cool.

INGREDIENTS

2 - 2 1/2 lbs. medium-sized potatoes (optional…we typically have different potatoes for Thanksgiving)
1 - 14 lb. fresh turkey
Softened, unsalted butter

IN ADDITION

Kitchen string

STEAM OVEN SETTINGS

STEAM CONV, 325 degrees
60 - 90 minutes
Baking Pan with Wire Rack

DIRECTIONS

Remove the giblets and neck from the turkey cavity; discard or reserve for another use.

Rinse the turkey with cold water, and pat dry with paper towels. tie the ends of the legs together with string, and tuck the wings behind the back.

Place wire rack on top of the baking pan and set the turkey on the rack. Rub the skin with softened butter.

Insert the rack assembly and bird into a cold oven, feet first, as indicated. After 45 minutes, shield the ends of the drumsticks with foil to prevent over-browning. Resume cooking for another 45 minutes at the same setting.

After 1 1/2 hours, check the turkey for doneness; temperature should reach 170 degrees. When the turkey is done, remove from the oven and tent with foil.

Serves 15