How to Cook a Turkey in Your Wolf Gas Range
The Wolf appliance experts at Clarke, New England’s Official Sub-Zero/Wolf/Cove Showroom and Test Kitchen, receive many questions each year about how to cook a turkey in a variety of Wolf cooking appliances. Here we’ll share tips on how to cook a turkey in the classic Wolf Gas Range.
If you are looking for tips for cooking a turkey in the wide variety of Wolf Convection Ovens (without steam), click here. If you own a Wolf Convection Steam Oven, find your turkey preparation tips, here.
How to Cook a Turkey in a Wolf Gas Range
Clarke Showroom Consultant Jenny Tredeau, an expert on cooking on all Wolf appliances, says that while Wolf has many types of ovens, the Wolf Gas Range is the classic and still very popular. “The 30” and 36” Wolf Gas Ranges are always in our top 10 bestsellers list,” said Jenny. “They are perfect replacement ranges and offer so much power in a relatively small space. You’ll find your turkey preparation in this oven to be the classic roasting event.”
According to Jenny, cooking a turkey in the Wolf Gas Range calls for the traditional Roast Mode at 325 degrees. For a 15- to 20-pound turkey, you will need to allow 3.5-4.5 hours for roasting, depending on the temperature of the turkey when you place it in the oven. It’s best for the turkey to sit out at room temperature for 30 minutes before placing in the oven. If you are stuffing your turkey, plan on an additional 30-45 minutes of cooking time.
Jenny suggests that you use a shallow roasting pan and rack, along with a meat probe, which should register 165 degrees for the internal temperature when your turkey is done. You will need to purchase your own meat probe and always place it into the thickness of the turkey thigh for best results. You will want to baste the bird and tent it, as needed, toward the end of the roasting time.
Steaming Your Turkey Prior to Roasting
If you are adventurous, you might like to follow Chef Jacques Pépin’s famous turkey recipe for Steamed and Roasted Turkey. First written about in 2012, the original article started out with “You’re going to need a bigger pot.” It continued with “You’re reading this right: Jacques Pépin wants you to steam your turkey…in that big pot where hot vapors will melt off its fat.” In his recipe, the famous chef describes how to cook a turkey by putting the bird in a very large pot and boiling it on the stove before transferring it to a roasting pan in the oven. The classic Wolf Gas Range is the ideal appliance to use when following this recipe.
Even if you don’t want to follow the steaming directions, you might enjoy brushing your bird with Pepin’s turkey glaze from his original recipe. It happens to be a favorite at Clarke no matter what oven you use!
Chef Jacques Pépin’s Delicious Turkey Glaze
- ½ cup apple cider
- 2 tablespoons of cider vinegar
- 1 teaspoon Tabasco or other hot pepper sauce
- ½ teaspoon salt
Brush this mixture onto the skin of the turkey and it will enhance the flavor of the crispy outside and help seal in the wonderful moist, tender meat.
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 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.