Miele Convection Oven Demo - Cooking A Whole Turkey

In this video we cook an 18 pound turkey in under 3 hours in a Miele convection oven.

HERB ROASTED TURKEY
Yield: 14 – 16 servings

INGREDIENTS
1 Eighteen pound turkey, giblets removed and rinsed
1 tablespoon freshly ground white pepper
3 tablespoon freshly ground black pepper
3 tablespoons salt
5 tablespoons butter, melted
1 onion, quartered
1 lemon, quartered
1 bunch fresh thyme
8 sprigs rosemary
2 sprigs fresh sage

2 medium onions, chopped
1 carrot, rough chopped
3 celery stalks, rough chopped
½ cup coarsely chopped fresh flat-leaf parsley(about 1 bunch)

In a small bowl, combine the melted butter, salt, white and black pepper. Rub the inside and outside of the turkey with the salt-and-pepper mixture. Fill the cavity with diced onion, lemon and herbs.
Tie the legs together loosely with the kitchen twine. Fold the neck flap under, and secure with toothpicks. Place the turkey, breast side up in the Miele HUB 5000-XL Gourmet Casserole Dish.
Using the oven roast probe, insert the probe diagonally in the breast of the turkey along the bone. If you hit the bone, gently pull back.
Place the turkey in the oven on shelf level 1.
Program the oven. Operating Mode/Auto Roast/325F/ Core Temperature 165 – 170F/OK.
When the turkey has approximately 30 minutes remaining to cook, add the vegetables to the roasting pan to create a stock for the gravy.
When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 minutes. Transfer to a carving board.
Serve alongside the vegetables, stuffing, and gravy(gravy recipe below).
Turkey Tips:
Allow a frozen turkey to defrost in your refrigerator for one week to ensure it is completely defrosted. Always defrost in a roasting pan in case of leakage.
Use Miele’s delay start feature to automatically have your turkey start on time.
A 20 lbs. turkey can rest up to 1 hour after roasting and still be plenty hot when carved.

TURKEY GRAVY
INGREDIENTS
5 cups homemade chicken stock or low-sodium canned
4 tablespoons unsalted butter, melted
1/3 cup all-purpose flour
Coarse salt and fresh ground pepper

When turkey is fully cooked and has been removed from the roasting pan, place the pan over medium heat. Add chicken stock. Bring liquid to a boil, scraping the crisp bits from the bottom and sides with a wooden spoon. Reduce heat and simmer, stirring for 10 minutes. Strain through a fine sieve into a glass measuring cup. Let stand until fat rises to the surface, about 10 minutes, then skim it off and reserve. Transfer defatted stock mixture to a medium saucepan and bring to a simmer.
In a second saucepan over medium heat, add melted butter and enough reserved fat to make 1/3 cup. Add flour and cook, stirring constantly, until gold brown, 5 to 7 minutes. Remove half of this mixture from the saucepan, and set aside. Whisk in the simmering stock mixture. If a thicker gravy is desired, add more of the served flour mixture, a little bit at a time, until thickened. Continue to cook over low heat for 10 minutes, stirring constantly. Season with salt and pepper.