Steamed & Crisped Turkey Breast in the Ninja Foodi ~ 1 Fail & a Win!

[@samgeorge191]

Waiting on my Ninja getting delivered 😊getting all my tips here 👍 we call the Turkey breast with bones a Turkey Crown here in Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 enjoying the uploads - thank you ☺️

[@TheSaltedPepper]

I hope you love it!

[@nrusso967]

Thank you for the older model instructions, Louise! I wish I could afford the latest and greatest. But.... Love your videos!!!

[@agensop]

Ththanks for these instructions, my dry run was a complete failure too, using the steam and airfry combo, i used the steam and air fry manually and the results were PERFECT

[@lovefortruth3414]

I cooked one last 6ear following this video as a guide and it t7rned out beautifully! I don't 4emember how I did it, so zi'm wa5ching this again so that I can cook up the turkey breast I got at our butcher today

[@stephenstead7270]

This his the first time i have used a steam cook in my Ninja Air Fryer and air fry at the same time. Louise if you get to read this every thing turn out great it first time in my life iv cooked Turkey Thank you Louise & Jeffrey for this recipe and Marry xmass to yous both and happy New Year

[@cvshelly]

Forgot all about using my trusty BBQ thermometer, almost turning my 601 into a 701. Always great ideas.

[@lynndawalker4115]

Just wanted to say thank you. I cooked my turkey breast as you instructed.it turned out beautifully. Keep the recipes coming. It was a 4lb breast by the way. Love your videos! Happy Thanksgiving!!! Lynnda

[@TheSaltedPepper]

I'm so glad to hear that!

[@bobbicatton]

Very helpful information. Thank you😊

[@TheSaltedPepper]

Glad it was helpful!

[@Casinogirl56]

My 701 is coming Saturday, I am so excited. Watching all the videos I can on it so I'm ready to go when it gets here.

[@TheSaltedPepper]

I hope you love it!

[@LuvsSno]

What is the thermometer you used Louise?

[@darrenwootton2007]

I got the new model in the UK. I have not used steam and crisp. I've cooked chicken,lamb,pork and steak with the temp probe using the temp pre sets and it's the best moist meat I've ever had.

[@TheSaltedPepper]

That's great!

[@trevr10]

Another great video. My 15 in 1 came this morning, an upgrade to my old XL. I decided to buy after seeing your comparison and the automated steam release and temperature probe sold it for me. Here in the UK our models don't have the sous vide function so it wasn't a surprise when this one didn't either. I've just tried a chicken using steam and crisp chicken preset and it came out perfectly cooked. Your video today was interesting because of the inability to control the length of steaming. I'll give your manual method a try and I'm also going to see how brining works.

[@TheSaltedPepper]

Definitely keep me posted! I am also very interested in knowing how your extra functions work, like the steam/bread and steam/meals, if you have those.

[@1olive1olive4]

Omg, heLp! I got the 15 in 1 too, haaaaaa, what is air crisp tho? Lol. I have steam air fry! I dont know what all these terms ate for im so confused i dont want to blow myself n my house up!

[@1olive1olive4]

Im really looking forward to doing bread, thats one of the main reasons s i spent £300! Just done my son an amazing burger n chips tho! Well impressed. Hehe alto, i did set off the house fire alarm, had it on grill for 10 mins at 240! Ikno, i know, please help. Haaaaaa

[@tiffanydewey9468]

Made my day that you put a shout out to Aldi ❤️ I have been with Aldi for years! Would this also work for the Bone-in Skin on we also sell at Aldi?

[@andrewcrago1058]

thanku so much. I m using the old 6 quart 3lbs butte ball breast nw. Will update how it turns out. OK verdict : very moist n not dry. good turkey. I did 30mins steam 10mins AC.

[@steve7741]

The purpose of the latest model’s “Steam & Crisp” function is to offer enhanced bread texture; cooking with “Steam & Crisp,” bread crust texture is similar to the professionally made bread, which depends on having moisture in the oven in order to have a chewy crust. Other than enabling the production of an incredible bread crust, my older Foodi can cook everything else every bit as well. The “Steam & Crisp” function is not meant to compete with the “Tender Crisp” cooking method, where, first, food is cooked with the pressure cooking function, then it is crisped by using the air frying function (which is, of course, most effective if the water is removed between the pressure-cooking step and the follow-up air frying / crisping step. “Steam & Crisp” is a very poor label for the new added function, when the primary goal is to create a moist loaf of bread with a crust that is chewy…. As an additional perspective, one that seems highly plausible, but am not confirmed. The “Steam & Crisp” creates the steam by heating the water below the elevated bread loaf; i. e., the heat source bubbles up from the bottom. In contrast, the “Air Crisp” heat source is ( I’m speculating here ) at the top, just under the fan, which the food to be hit by relatively dry air that has not bubbled up from water, enabling better crisping effect even if water remains in the pot bottom. Of course, the Foodi uses the fan, both, the bread-purposed “Steam &Crisp” and the more generally used “Tender & Crisp” cooking technique. Each of the functions of these wonderfully versatile appliances have their specialized purposes. The Ninja marketing people broke a basic rule of marketing: the name should tell the benefit. “Steam & Crisp” does not produce crisp; rather a bread loaf wonderfully soft moist on the inside, with wonderfully stark texture contrast in a chewy bread crust.

[@TheSaltedPepper]

Agreed!

[@mmanda515]

@@TheSaltedPepper In your opinion, would pressure cooking, then air-frying/crisp be same, better or worse? Just curious.

[@mmanda515]

Question: Isn't the Ninja SPEEDI then.. one big steam & crisp?

[@jasonbeattie4362]

For cooking meat I use the Steam and Roast setting and that has worked well

[@begevt]

You and another KZbin have encouraged me to get this Foodi. It's on sale right now, 8qt on for $200

[@gloriacastillo7680]

Could you pls tell me where?

[@begevt]

@@gloriacastillo7680 HI. Kohl's use the extra 15% off code as well.

[@mymentorjane6705]

@@begevt that’s what I did, at Kohls and it came in 3 days.

[@TheSaltedPepper]

I hope you love it!

[@begevt]

@@mymentorjane6705 yes mine came in a couple days also!

[@sharonmacintyrebarrett8572]

I also discovered do not push the slider over to steam and crisp until you turn on the machine first. You would think it would not make a difference but it does. I steam and crisped pork chops, wow they came out tender and moist with a little crust to them. They were some good. Hubby loved them.

[@TheSaltedPepper]

Hmmm, I wouldn't have ever considered that. How does it affect things?

[@DisneyMarkUK]

Your videos make me need one of these Foodie gadgets, here in the UK they’re not really a big thing but they do look cool. Thank you

[@TheSaltedPepper]

I think you'd be surprised at how many people in the UK have them. There is even a UK Facebook group for them. They are a lot of fun to cook with!

[@DisneyMarkUK]

@@TheSaltedPepper Thank you, I’ll have to check the groups out. As a first time buyer, do you think I should buy the new 1 lid one or the older one with 2 lids? 🍲

[@TheSaltedPepper]

@@DisneyMarkUK I would get the best deal on one of the older models

[@DisneyMarkUK]

@@TheSaltedPepper Thank you so much, you’re a star

[@cookingwithshante]

Looks delicious

[@TheSaltedPepper]

Thank you 😋

[@KevOXO]

I have watched these clips, (skipping in places) but the detail and that simple remark that it did not work and how you added more water made me watch this twice. Good to have the honest approach where the instructor does have times where it does not look like you just throw it in the pot, press a button, zap to the end and say it is great.

[@TheSaltedPepper]

I have plenty of fails and like to talk about them because that is real life.

[@heim8270]

Have you put water in it before steam and if how much ?thank you good video

[@cmh8fl]

Hi, I got my Ninja Steam and Crisp in May 2022, it came with the temperature probe and I will cook a turkey breast. I was wondering since you did this video 7 months ago if you had any updates to the method that you used on this video before I make it? Yours looks delicious 😋!!!

[@TheSaltedPepper]

This is still how I do it, I haven't experimented with any other methods.

[@earthmagic1]

For a large pieces of poultry or meat, I just use the air fryer function to brown and crisp the top. Edit... top and outside.

[@alcurtis93]

the unit only has the power supply to either have the top element on or the bottom one. During steam air fry, it's simply heating the bottom to generate the steam and then turning the top element on and then the heat from that keeps the water boiling at the bottom at the same time as cooking the meat via convection and radiation

[@TheSaltedPepper]

Yes, that is correct to a certain degree. However, the water doesn’t usually stay boiling under the food for any great amount of time. What I hope to figure out (haven’t yet though) is if the steam time, meaning the length that the bottom heating element is kept on can be changed deliberately by the amount or temp of the water. My experiments have been hit of miss so far. In fact, doing everything the same, one time I baked bread the top heating element switched on about 10 minutes s into the cook and the second time it took 24 minutes.

[@ruddyannsierra482]

Nice hair color. Also how do you clean the rack? It always looks new shiny. Mine looks charred 😕

[@TheSaltedPepper]

I just clean it with soap and water and run it through the dishwasher.

[@jessie5096]

Thank you so much! I bought a ninja foodi after I saw one of your amazing videos. The thermometer you used in this video, dose it come with OL500C model? Thanks

[@cmh8fl]

Update:. I did use the steam and crisp function with the temperature probe and it actually came out perfect. Tender and moist on the inside and perfectly crisp on the outside. So all is well!!!

[@TheSaltedPepper]

Wonderful!

[@beatrizmariamendez2809]

Hi! I have the model that come with the probe, is this one the one you have? How long did you cook it for on Steam and Crisp?

[@cmh8fl]

@@beatrizmariamendez2809 Hi yes that is the model that I have with the temperature probe. It was a 3lb boneless turkey breast. I don't recall how long it took, but it wasn't too long. By me using the temperature probe it went by temperature instead of time. I used the poultry setting (which is well done) and it was absolutely delicious!

[@trevr10]

Used this method today to cook a turkey crown for Christmas Dinner, a 1.28kg or 3lb one. I'm pleased to say it came our perfectly. Shame you can't set a manual temperature with the steam function rather than just a time.

[@TheSaltedPepper]

Oh I know! That would be amazing! Glad it turned out well!

[@Swirleyful]

Oh wanted to know this for tomorrow! Want to do this with a crown which I've just had to Google and realised it means it's bone in. Still I'm gonna try it rather than the pressure cooker, at risk of ruining Christmas! 😂

[@Swirleyful]

Do you think it's important to leave the liquid in before air crisp to keep some moisture and steam in? Because I want to tip it out and throw some veg in at the same time for the air crisp phase but I don't want dry turkey!

[@deanafinley2439]

I am new to cooking with the Ninja foodie. I have an older model (OP500). I would very much like to make gravy with my turkey breast. I am unsure how to do this. The video showed that all the liquid dried up after air frying, and I know Louise said to add more liquid, but it seems to me that it would still evaporate and if there was a lot of liquid floating around in there wouldn`t the air crisp be less crispy? Should I take the breast out after steaming, make my gravy, pour it out and THEN air crisp it? Any suggestions?

[@lorihiggins3033]

Thank you for the video! Will this work with a bone in breast? Mine is about 3 lbs.

[@TheSaltedPepper]

Yes, it should work fun. You may need to add some extra steaming time though.

[@ksmasura6165]

What brand is your temperature probe? I have an instant read but would like get a probe. Thanks!

[@TheSaltedPepper]

It's this one that is an instant read and a probe: www.pamperedchef.com/pws/thesaltedpepper/shop/Favorites/Favorites%3A+Weeknight+Dinners/Instant-Read+Food+Thermometer/100121

[@daleneroot5079]

First of all thank you so much for doing this video. What change do I have to do for a bone in turkey breast? I have a 5lb turkey

[@TheSaltedPepper]

I have a recipe for a bone-in turkey breast using pressure cooking that is probably faster and turned out really nice: thesaltedpepper.com/ninja-foodi-turkey-breast/ If you wanted to do the steam instead, then you would want to add at least 3 cups of liquid and the steam time would be longer. I can't say how much longer because I haven't done it.

[@lyricberlin]

you wear the cutest tops.

[@TheSaltedPepper]

Thanks so much!

[@echris459]

how do i get the thermometer inside my old ninja?

[@gloriacastillo7680]

Amazon

[@TheSaltedPepper]

There is a place where the lid is notched a little bit and the probe cord fits there without pinching it.

[@SurgNeurolInt]

@@TheSaltedPepper I have the older style Ninja, and I don't see a notch in the lid. It seems like running the probe under the pressure lid would damage the gasket?

[@jackiewilliamson374]

Love love your videos on the Ninja . I have the two lid one . When I use the sear/saute it tells me to close lid then the pressure builds up even tho I have it on vent. The little red button pops up. What am I doing wrong? I was thinking about getting the newer model with one lid mainly because of storage. Which do you prefer? 🤔

[@TheSaltedPepper]

I would call Ninja because you should be able to Sear/sauté without the lid. As long as the lid is vented, it’s not building pressure, but the pin can pop up

[@jackiewilliamson374]

@@TheSaltedPepper thanks I'll see what they say

[@1olive1olive4]

What do u mean when u say soovee,, i dont kno wat tgat is tho. I have the 750 ninja max the newest one, also i dont see air crisp. Lol. I dont kno what u are refering to as my one has steam air fry. Im soo confused, please help me! Lol

[@DigiDriftZone]

What about if you use the temperature probe that came with the foodi max? - I added more water but trying steam and crisp, it’s showing it will stop at 75c but I’m not seeing much steaming action! Going to switch to steam for a bit

[@TheSaltedPepper]

You can use the temperature probe. If you want a longer steam time, use steam/bake instead of steam/crisp.

[@nancypollard4531]

So did the recipe in the book make a terrible turkey breast? I watched another video where someone made the whole chicken with the steam crisp and it came out perfect

[@TheSaltedPepper]

I'm so glad to hear that!

[@BBBYpsi]

Would like to know what model & where you got the temperature probe

[@TheSaltedPepper]

This one is the OL601 qt that doesn't have a built in probe, so I used my PC thermometer, but I am concerned about the cord becoming too pinched with the lid down. The OL701 has the built in probe, but it can't be used with steaming unfortunately. www.pamperedchef.com/pws/thesaltedpepper/shop/Favorites/Favorites%3A+Weeknight+Dinners/Instant-Read+Food+Thermometer/100121

[@cgrape22]

My daughter purchased the Steam and Crisp OL701 model for me for Christmas (but she will not let me open until Christmas) :-( Did you use the "built-in" thermometer during the steam and crisp function that failed on you? Wouldn't that address the temperature time needed to cook the turkey to perfect temp, even while using the steam and crisp function? Thank you for all your time and efforts, it is very much appreciated!

[@TheSaltedPepper]

I did use the built in probe when I tested it and I didn’t overcook it, but the long time with dry heat just made it super dry. I was very surprised that it was such a fail. That’s why I’m thinking I may have set my heat too low. I made so many turkey breasts, both bone-in and boneless, using different functions that I was judging it based on how the other ones turned out and steam/crisp combined function was the worst. It could definitely be my fault though, next time I’ll set the temp higher and see what happens.

[@cgrape22]

@@TheSaltedPepper thank you for your reply. I better understand now what may have happened. I will keep this in mind!

[@beatrizmariamendez2809]

@@TheSaltedPepper When you say maybe you needed to set up the temp higher, was this on the steam and crisp function for the new model right? Which temperature should it be for the Turkey Breast from Aldi? Thanks! I have the model with the probe.

[@gregorhi2]

What's the benefit of steaming vs pressure cooking for poultry?

[@TheSaltedPepper]

I have found that PC'ing lean poultry without bones in them makes them rubbery. Steaming is a less intense heat and the texture is better in my opinion.

[@yolandab]

@@TheSaltedPepper thank you for the explanation. I just purchased the Instant Pot Duo Crisp pressure cooker and air fryer. I will try the steam function for cooking poultry before air crisping.

[@clayguy1]

I have the Ninja XL with the meat prob.. I'll try this meathead ... I was hoping you'd do a Turkey Breast.. Mine is a 6 pound with bone in

[@TheSaltedPepper]

Here is my recipe for bone-in: thesaltedpepper.com/ninja-foodi-turkey-breast/

[@ameliarannestiggins2345]

Hope you can help here, I've asked Ninja and they only gave me links to irrelevant recipe sites. I have the 650 pressure cooker, I have a pork shoulder joint that weighs 1.3kg and I don't know how to work out the cooking time. The inspiration book says that a 2kg pork shoulder joint says high pressure for 60 mins and air fry for 15-20 mins. How much do I reduce the cooking time for? I was taught that meat is 20mins/pound + 20 mins, pastry is half fat to flour etc, does that formula for meat translate to pressure/airfry cooking? I can't find an answer anywhere and the pork shoulder joint is still in the freezer as I don't know how to work out the cooking time. Hope you can help 🇬🇧

[@TheSaltedPepper]

Because of the cut of meat that is, I would stick with a 60 minute PC time, especially if it has a bone. I would also do a Natural Release for at least 10 minutes after cooking. You won't overcook your pork (it's a fatty cut usually) and if it has a nice fat cap on it, I would crisp it until the fat renders and looks good to you. There is no standard of cooking times with meat because the cut and the result you want determines the time. However, if you know how long you oven bake something or cook it on the stovetop, Pressure cooking is 1/3 of the time as a loose guideline. It's really best to treat each type of food and what you put with it as well as the result you want individually and choose cooking functions, times, and temps that will work best for that meal. Here is my recipe for pulled pork, which should work fine for your pork shoulder joint: thesaltedpepper.com/ninja-foodi-pulled-pork/

[@ameliarannestiggins2345]

@@TheSaltedPepper Thank you sooo much for your help, it's very appreciated. Keep up the good work ❤

[@detviljegsy]

Do it have to be boneless in sous vide? Love and peace from Denmark♥🇩🇰

[@TheSaltedPepper]

No, you can sous vide with a bone, it just takes a little longer.

[@jenn1320]

If turkey breast 5 pound how long you steam for?

[@swearenginlawanda]

Ok..... someone needs to develop an instant read thermometer that just the probe can stay in the meat with no damage

[@TheSaltedPepper]

They have wireless ones.

[@Blythe1967able]

Salt n pepper non of that other stuff.

[@mikkileon6380]

Thank you so much for investing so many turkey breasts and so much time to help us make the perfect one❣️🥰🌹

[@kevinhoward9593]

i never understood why people make sure that chicken is always cooked to above 165 but yet they like eating their meat red and half bloody at 110F

[@TheSaltedPepper]

It has to do with food safety. Chicken can have certain bacteria throughout the meat fibers. Beef doesn't have the same issues. Most of the bacteria found on beef is on the surface, so unless it's ground beef, you can safely cook to much lower temps. The red you see in meat isn't blood. Blood is in the blood vessels, which is drained and the vessels are removed during the butchering process (unless it's a poor butcher and then you do see some vessels, but still no blood). The red color comes from myoglobin and the concentrations of it vary by animal and cut. The more a muscle is worked, the more myoglobin is found and the darker the meat. The red in rare steak and what you see as red juices on the plate are a mixture of juices from the beef and myoglobin.

[@lisagill9971]

💖👼🏻🌺

[@thomaswilcox9589]

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