Modes

Ingredients

Turkey

• 1 whole bone-in turkey breast

• 2 tablespoons olive oil

• 2 teaspoons Kosher salt, or to taste

• 1 teaspoon freshly ground black pepper

• 1 teaspoon granulated garlic

• 1 teaspoon smoked paprika

• 3 pieces butcher’s twine

Honey-Sriracha Glaze

• ½ cup honey

• ¼ cup Sriracha

• 3 tablespoons sherry vinegar

• 1 medium shallot, finely minced

• 3 garlic cloves, minced

• 1 tablespoon olive oil

• ¼ teaspoon Kosher salt, or to taste

Instructions

Prepare the Turkey

Remove both turkey breasts from the bone, keeping them connected where possible.

Place the turkey skin-side down and season the meat with Kosher salt, black pepper, granulated garlic, and smoked paprika.

Roll the turkey into an evenly shaped roast with the skin facing outward. Secure with three evenly spaced pieces of butcher’s twine.

Rub the outside of the turkey with olive oil and season lightly.

Prepare the Honey-Sriracha Glaze

Heat the olive oil in a small saucepan over medium heat.

Add the minced shallot and cook for 2 to 3 minutes, until softened.

Add the minced garlic and cook for an additional 30 seconds.

Stir in the sherry vinegar, honey, Sriracha, and Kosher salt.

Simmer gently for 4 to 6 minutes, until the glaze has thickened slightly. Remove from the heat and set aside.

Preheat the Oven

Preheat the Wolf Convection Steam Oven to 375°F on Convection Steam mode.

Prepare the Turkey for Roasting

Place the tied turkey breast seam-side down on a rack positioned over a shallow roasting pan.

Insert the oven temperature probe into the thickest portion of the turkey roll.

Roast and Apply the First Glaze

Place the turkey in the preheated oven and roast until the internal temperature reaches approximately 135–140°F.

Brush the turkey generously with the prepared honey-Sriracha glaze.

Apply the Second Glaze

Continue roasting until the internal temperature reaches 150°F.

Brush the turkey with a second generous coating of glaze.

Finish Roasting

Continue roasting until the internal temperature reaches 165°F.

Remove the turkey from the oven and transfer it to a cutting board.

Rest and Serve

Allow the turkey to rest for 15 to 20 minutes.

Carefully remove the butcher’s twine, slice the turkey into even portions, and serve.