As trailrunner says, there are recipes on the website including one for turkey. Re the probe -- it's excellent for large pieces like roasts and needs to be inserted all the way in. I used autoroast for the turkey last year. The way I cooked turkey forever is to jump start it at 425 for 20 minutes, then lower the temperature to 325 for the remainder of the cooking. I tent the top with foil after the first 20 minutes. That's what autoroast does more or less. I usually do a 12 pound turkey, which always was done in about 3-1/2 hours. But the 325 is very gentle on autoroast, I baste and that loses oven heat and it takes 15 minutes or so to come back up to temperature. So with the basting and time lag to return to the right temperature, the turkey was taking too long. So I adjusted the temp up to 335 for the duration, which is my suggestion unless you don't plan to baste. My oven is very accurate and I've done the same recipe for 20 years. If this is the first time you're doing a big turkey, I'll make some suggestions to help it along. I remove mine from the fridge before I go to bed and put it in the laundry room sink -- not stuffed. My laundry room is cold -- 62 to 68 degrees. You don't want to do that in an 80 degree kitchen but if you have a colder room (my sister in law used her screen porch) it will help. I don't put raw egg in the stuffing and I stuff right before roasting. So I leave the stuffing out overnight also -- again in a cool room (62-68 degrees). (If you need a mushroom/sourdough stuffing recipe I'm glad to share, send me an email). I do chicken right on the rack but use a roasting pan for a big turkey. Last year, I got the probe into the turkey leg first then connected it in the oven -- either way it's tricky since something is hot. I managed to get it into the thickest part of the leg, not touching the bone. I'd be interested in what others have to say but with an 18-20 pound turkey I think you're looking at 5-1/2 to 6 hours of cooking time with the autoroast at 425-335 provided the turkey and stuffing are not refrigerator-cold and ajusting for the quickest possible basting 4 times during the cooking (unless you have someone strong to take the turkey out of the oven to baste). You could call Miele consumer help people to verify that.

I'd be careful about putting cloth or parchment over the turkey in this oven as it uses the broiler to sear. After would be ok. My choice would be cooking parchment. Chinchette, you shouldn't need to tent it while in the oven -- in theory at least. The breast skin can get very dark and crisp but there's stuffing under there and it gets nice and crackly. When it comes out, I let it rest so it's easier to slice and stays hot. I'd put some cooking parchment over and and a couple of dishtowels on that to hold in the heat. Also, forgot to mention. Before I bought the oven I had a long talk with the Miele consumer people who emphasized that when you open this oven it loses 30% of the heat. I see people open an oven, baste leisurely, then wonder why the turkey takes so long. Big bonus to no-basting.

Oh dear. My first instinct was to tell you to use a probe thermometer. I always put it paralell to the breast bone in the thickest part of the breast and set it to go off at 165. I always cut between the leg and breast to make sure the juices are clear just to be sure. However, since you nixed the probe idea, let's do plan b. "Fresh turkey" is not frozen,not thawed completely. I always get a fresh turkey, and run cold water in the cavity for a few minutes to help get the iciness.out and to clean it. I have never ever cooked a turkey for 5 hours..good grief turkey jerky. The longest i have cooked a turkey was 2 and a half hours, and it was a 25 pounder.For 15 pounds, I would cover it in butter (on top and under the skin-dont flinch im a cook not a doctor)and put it in at 500 for 30 minutes. The skin will get crispy and delicious if you do this first.Cover it in foil and lower the heat to 325 for 1 and 1/2 hours. (Sometimes i reverse the cooking,I do 325 for an hour and a half and then crank it up to 500 for the last 30 minutes. You dont have to cover it during cooking if you do it that way. The only downside is that if for some reason it's not cooked by the end of the 30 minutes, youll have to turn it back down and cook it longer,and it might overbrown)This should suffice. However, be sure to check it with a thermometer,or make sure the juices run clear.White meat should be done at 160 to 165 degrees. Take it out and keep it covered for about 30 minutes to rest and finish cooking.

What consensus? The reason for allowing a turkey to rest is 2 fold. First to allow the temperature to equalize. If you cook it until the deepest center of the thigh measures 165, the outside of the bird will be much hotter and over cooked. If you under cook the bird and allow it to rest the temperature from the outside will be conducted to the inside and you will have a turkey that won't be over cooked. The second reason to rest a turkey is to allow the muscle fibers to cool slightly and relax and re absorb the juice. "They say"....people like the NY Times and professional cooks to let a turkey rest from 30 to 40 minutes, some say to let it rest for a time equal to 1/3 of the cooking time....and I have let a turkey rest for 2 hours ( not planned...but that's another story!). some people advocate leaving the turkey in a 150 degree oven for 2 hours. Cover it well so it stays warm....but as you found out....a longer rest makes for a moister, more tender bird. Ideally, I like a 16 to 18 pound bird. I stuff it and put it into a 450 oven uncovered for 20 minutes, place the lid on the roaster ( or tent with foil if your lid won't fit) and when the oven temp comes back to 450, turn the oven temp down to 275 and roast ( without basting or opening the oven door) until you suspect the internal temp might be nearing 155 to 160 at the center of the thigh. Then remove from the oven, put the turkey onto a platter or carving board, cover with foil and pile on some bath towels to keep it warm> Leave it that way for easily an hour while you mash the potatoes, prep and cook the veggies, cook the rolls and make the gravy. I have 7 grandchildren, born within 10 years. There were at least 8 holidays when there were 2 or more toddlers running around. One Christmas,while we were opening gifts, one toddler turned the oven which had been at 450 and was now at 275, down to 100....as low as the oven would go. When I fugured the turkey should be about done....it was pale and way under cooked. So I cranked the temp to 450, poured the wine and dinner was only an hour late. Another time the oven got turned to 500....but luckily we smelled hot turkey so it wasn't burned, but that year it was tented for 2 hours. Resting is good....as for how long, let your thermometer be your guide. Carve it and get it on the table if the internal temp sinks below 110.