I decided I couldn't wait any longer, so I just ordered the 18 qt Nesco with the 2 day prime shipping. My son will cook the turkey Wed. using the make ahead directions previously suggested. Then on Thursday we will bring the cooked (and at least partially sliced) turkey to my sister's house with the Nesco so it can be plugged in/warmed up there. Hopefully I get lots of other uses out of it - have no idea where I will store it - will have to be the attic or garage!

Sleevendog, I'm glad you are liking your new ovens. I do have two 30 inch wall ovens and I use them both. A LOT. I love them when I'm baking cookies, or on holidays, Sundays with the family, enough dinner rolls in one baking for church potluck dinners and individual pizzas for all 7 of the grandkids when Elery's sons come to visit. They are not convection, as Elery had a convection oven and the noise drove me batty plus I never baked anything that came out "right", I just couldn't adapt. So I have electric ovens and a gas cook top and I'm happy. I don't have a wok, a bamboo steamer or a steamer basket, I don't steam much of anything. I also don't have a toaster oven, and my tiny microwave is on a pantry shelf, I mostly use it to make tea and warm dinner for the dogs. Yeah, the dogs are spoiled. I do have a 2 slice toaster and use it almost daily, one slice of toast for me and one for Elery, although this morning we had pancakes instead. I don't "do" any of the frozen waffles, poptarts, toaster strudels, etc., just toast and after 3 expensive toasters that didn't toast worth a darn I bought a $15 toaster and it works better than any of them. Pffft. If I have company and need a lot of toast, I use the top oven/broiler for a loaf of toast and the bottom oven for bacon or frittata or whatever else. If I'm not making toast there will be biscuits in the top oven, enough for everyone to eat warm biscuits at the same time, and the bottom oven will have baked oatmeal, bacon or a strata or all three, or just be used to keep things warm while I get the rest of the meal together. I can roast a whole turkey or ham, make scalloped potatoes, a couple of side dishes and still have room for dinner rolls, I LOVE, LOVE, LOVE those double ovens. Anyway, I'm glad you love yours too. Now, if my new Bosch 5 burner cooktop only works as well for me as those ovens do. I think we're installing that tomorrow or Thursday. Annie

I recommend that you post your question on the appliance forum. You will get more responses. I would get the Wolf gas range, convection wall oven with the steam oven above it. This way you have the gas range oven for a large turkey, the convection and steam oven for other items, I have a Wolf range and I love it!!!!

Thanks, plllog, I was hoping you would chime in. I've read so many of your posts between the kitchen and the cooking forums. The reheat mode starts with steam and convection heat, and after about five or so minutes, the steam stops (vented out, I think), but the oven cavity stays moist. I've used the reheat mode for brisket, roast, chicken, even salmon, etc., with great results... and my gut tells me that it would work great with the turkey... but Thanksgiving seems a high risk time to be trying something new! The turkey is 14 lbs, and is fully smoked/cooked/packaged. It's supposed to be a good brand from a high end grocery store... so I think I'm starting with a good turkey... and hopefully I can do it justice. I do have a probe. Once the turkey reaches temperature, it will be going into my car for a 30 minute drive to where we will be eating. So... it won't be really hot when we eat..., but I don't want it cold either. I looked again at the user's manual. The convect humid mode doesn't add steam, it just doesn't vent humidity that is generated. So, this doesn't feel right for my turkey. There is a convection steam mode... which combines steam with the convection heating at whatever temperature I set. The steam doesn't cut off automatically, but I can stop the steam whenever I want. This is the mode I actually used to roast a whole turkey last year... which turned out superb. Turkey was super moist, and the skin was perfectly browned and crispy. (It was magic...) I'll look at the turkey when I unwrap it to see if I think I could disassemble it without mangling it. I do kind of want it to look pretty, though, so I think I'd rather leave it looking like a turkey if I can get comfortable with my approach to reheating.