Holiday Cooking Tips
Topics:
- Recipes for turkey, stuffing, gravy, and pumpkin pie
- What is the best cooking mode for roasting a turkey?
- How long does it take to bake a turkey?
- How big of a turkey do I need?
- What temperature should the turkey thigh and legs be?
- Can stuffing be cooked inside the turkey?
- What is the best cooking mode for pie?
Answer:
Preparation
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Oven Cleaning
- The Wolf Cleaning Reference Guide has product-specific cleaning tips and cleaning product suggestions for all Wolf products.
- Dual Fuel, Induction Range, and Electric Oven Self-Clean Feature
- Gas ranges do not have a self-clean feature. Refer to Clean Black Porcelain Oven Interior.
Turkey Recipes
- Traditional Roast Turkey (brined)
- Simple Roast Turkey (unbrined)
- Herbed Roast Turkey (optional brine)
Other Recipe Tips
- Search the Sub-Zero and Wolf Recipe Gallery by product, food type, season, and course.
- Refer to the product Use and Care Guide for product-specific recipes.
- Local showrooms may offer holiday cooking demonstrations. Contact the Product Distributor in your area for events and product demonstrations.
Pie Guidelines
- Convection or Convection Bake are the preferred cooking modes for most pies.
Turkey Guidelines
- Estimate at least 1lb per person. For more leftovers, plan on 1.5-2lb per person.
- Regular Wolf oven racks can each support a total of up to 25 lb (11.3 kg). Full-Extension Ball-Bearing racks can support 52 lb (24 kg).
- To thaw in the refrigerator, plan on 24 hours for every 4.5lb.
- To thaw more quickly if needed, submerge turkey in water and change water every 30 minutes. Allow 30 minutes per pound - for example, 5 hours for a 10lb turkey.
- Stuffing must reach an internal temperature of 165 degrees.
- Cook stuffing in a separate dish, rather than inside the turkey, to avoid drying out the meat before the stuffing finishes cooking.
| Brined | Weight (lb) | Recommendation |
|---|---|---|
| No | Less than 14lbs | Convection Roast at 300 degrees for 10-15 minutes per pound. Aim for the lower end.* |
| 14lbs or more | Roast** at 300 degrees for 10-15 minutes per pound.* | |
| Yes | N/A | Bake at 350 degrees for 10-15 minutes per pound. Aim for the higher end.* |
*If using a temperature probe, insert it horizontally into the thickest part of the thigh, and set the probe for 180 degrees. A chime indicates that the temperature has been reached.
**Because large turkeys require a long cook time, the air circulation of Convection Roast can lead to dryer meat. Roast is recommended for best results.
- If using a Convection Steam Oven (CSO):
- We recommend cooking using Convection Humid at 350 degrees.
- If using a turkey cooking bag, the bag will block the benefits of steam. Use a convection only mode or cook instead in a traditional convection oven.
- After removing the turkey from the oven, let it rest for 15-20 minutes before carving.
- Leftover turkey can be stored in the refrigerator for up to three days.
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