Steam is a secret ingredient when preparing a holiday turkey and the Wolf Convection Steam Oven is the perfect appliance for this iconic meal.
2 sticks of butter
1 bunch of rosemary
1 bunch of thyme
1 bunch of sage
3 pounds carrots
2 heads of celery
4 large onions
Salt and pepper to taste
- Remove your turkey from the fridge. Let the butter soften on the counter.
- Roughly chop the onions, carrots, and celery. Place the vegetables at the bottom of a roasting tray.
- Reserve a few sprigs of herbs for garnish, while finely chopping the rest of the herbs.
- Mix the herbs into the softened butter. Using paper towels, pat your turkey completely dry.
- Rub the herb butter all over the skin, and place turkey on top of vegetables. Generously sprinkle salt and pepper over the turkey.
- Place the probe in the thickest part of the thigh, while avoiding the probe touching any bones. If your turkey has a pop out probe in the breast, leave it! The breast and thigh finish cooking at separate times so this will ensure that both your breast and thighs are at the proper temperature.
- Place the turkey in the oven on Rack 2 and plug in the probe. Turn on the Convection Steam Mode at 325°, and set the probe temperature to 175°. Rotate the turkey halfway through the cooking process and baste. (We are setting the probe slightly higher to ensure turkey is fully cooked at the joints)
- When the probe temperature has reached 150°, take a look at your turkey to see if it is browning and crisping to your desire. If the desired color hasn’t been achieved, toggle off the steam. To toggle off the steam, use your arrows to highlight the “Steam Icon” all the way to the left and click enter. The checkmark will disappear, meaning that steam is no longer entering the cavity, giving you a dryer cooking space resulting in more browning and crisping.
- Once the probe temperature has been reached, let rest for 15 minutes before carving to maintain the moisture.