I realize I'm resurrecting an old thread - apologies for that. :-)) I cooked my first convection turkey yesterday, having read the old thread. I partially cooked my Xmas turkey on convection but that was largely cause I was late putting it in so I wanted to hurry it along. LOL!! This time was Convect from beginning to end. Largely it turned out fine. I do have some questions/issues: It seems Buehl makes basically the same stuffing I do. Mine was not wet at all before I stuffed. It would have been fine in a normally roasted turkey. However with this method it was really quite mushy -- more like porridge than stuffing and, as I LUV stuffing, I need to *fix this*. I was thinking I'd leave out the egg/water I usually put in the stuffing but it appears you use it. OR do you use egg only with no water or just a drop or two to thin the egg? Buehl, in the thread you didn't mention at what temp(s) you convect your turkeys. I used 375 for 20 mins then down to 325 for the remainder. A 13# turkey took 2 hours and 20 minutes to reach an internal of 175 degrees (probe). Is this similar to what you use? You mentioned wrapping the legs or anything subject to overbrowing. Does this mean you don't tent it at all but simply cover/wrap whatever appears to be getting too brown? I read on the noted thread that there was very little juice/fat from these convected turkeys thus gravy was hard come by. I used 2 Tbsps of Becel (marg) plus a little turkey fat in the bottom of the pan (as I do with any turkey) and had more than enough for gravy so don't know what that's about?? I was prepared for that event with turkey gravy mixes but didn't need to use them. What do you do about gravy? I apologize for asking so many questions of you but it seems you have a very similar taste in 'turkey dinner results'. :-)) Moreover you have vastly greater experience! Hope you don't mind my picking your brain. TIA Holly

For a lot of years lots of people have been soaking their meat in salt water....for one reason or another....brining is not new. If you need a scientific reason, it works on the principas of osmosis....that the concentrations of salts ( and sugar is a "salt") on either side of a permeable membrane ( and a turkey and the cell walls are permeamble membrane) will equalize concentration. That is the salt and sugar ions will migrate to the turkey, carrying with them the flavor of thyme, sage, garlic and whatever else is in your brine. The first time I did it was with a full pork loin and my son was coming and going to cook it for the family and about 8 additional friends. Stew who sometimes forgets that all he knows he learned from his mother... is a very good cook...Pooh-Poohed the concept.....but after grilling that big piece of meat....faintly flavored with garlic and rosemary to the center....tender and wonderful...he became a believer! Ann....tell me the principal of pre-salting? Does it jusr firm up the meat? Much like baking a roast in a salt crust does? Or is there more? Do you put seasonings in the salting mix? Linda C

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!!!!