Every holiday season, hundreds of homeowners call the Wolf appliance experts at Clarke, New England’s Official Sub-Zero/Wolf/Cove Showroom and Test Kitchen, to ask how to cook a turkey in their Wolf oven.
Here we will cover how to cook a turkey in any of these Wolf appliances…
- M Series Built-in Oven
- E Series Built-in Oven
- Dual Fuel Range
- Induction Range
No matter the oven of choice, the experts at Clarke are able to answer the question with aplomb. Here we share how to cook the perfect turkey in any Wolf Convection Oven. According to Clarke Showroom Consultant Jenny Tredeau, all of these Wolf ovens are convection ovens.
According to Jenny, all Wolf Convection Ovens have one thing in common. “You will be able to enjoy more time with your friends and family, because Wolf makes it easy to prepare your holiday meal. No more waking up early to prepare your turkey and then attending to it for hours. When you select the right cooking mode, you will enjoy a turkey that is always tender, juicy and delicious on the inside and crispy on the outside.”
How to Cook a Turkey in Less Time with Wolf Convection Ovens
Jenny recommends using the “Convection Roast” mode set to 325 degrees for the perfect way to cook your turkey in any Wolf Convection Oven. There’s no need for a deep roasting pan, as Wolf convection fans need to circulate heat all around your turkey. So you’ll want to use a shallow-sided jelly roll pan or its equivalent and line it with foil for easy clean up. Set your turkey on a meat rack (or cookie cooling rack) to have the turkey sit above the bottom of the pan.
You’re probably wondering, “what about the drippings?” You will have some drippings on the bottom of the pan for flavor to prepare gravy at the end, but most of the drippings actually stay inside the bird when using a Wolf convection oven, ensuring that your turkey stays extremely moist and delicious. “You may want to consider slow roasting an extra turkey breast a few days ahead and prepare extra gravy from those drippings,” suggests Jenny.
Season the turkey to your liking. Jenny likes to cut citrus and onions and place them in the cavity, unless she is using bread stuffing. Layering a few pieces of bacon and bay leaves on top adds a nice aroma and flavor to the skin. Let the turkey sit out about 30-45 minutes before placing it in the oven. Then you’ll set your probe to your desired internal temperature – 170 degrees is her ideal temperature – and place the probe in the thickness of the thigh.
A 20-pound turkey will take just over two hours to roast. If you are stuffing your turkey, you’ll want to add another 45 minutes of cooking time. “Not only do you save about 20% of roasting time with your Wolf oven,” says Jenny, “you also save steps. No need to baste, change temperatures or tent with foil.” Your end result will be a beautifully browned turkey with crisp skin and succulent slices of poultry. Never again will guests be asking for the gravy to moisten the turkey. Your gravy will be for fun and added taste, as your turkey will never dry out in the convection roast mode.
Jenny shared, “Some think it’s too simple to be true, but that’s the magic of cooking with Wolf. The investment up front pays back in many ways over years of use. Your holiday cooking will never be the same again. ”
Happy Thanksgiving and Feel Free to Call for Help
For additional turkey recipes and holiday food planners from Wolf, click here. If you have additional questions about how to cook a turkey or special holiday recipe in Wolf appliances, feel free to reserve a time to talk directly with one of Clarke’s accomplished chefs through Ask the Chef. Relax and enjoy, with Wolf your holiday turkey will be perfect every time.