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 love it for stock alone too! I use it for a base for soup like Joan down the road. In our house, turkey is not just for the holidays. I got this recipe years and years ago from the Washington Post food section and have been making it this way ever since. It is very flavorful and rich. I'm just going to type it up real quick with the basics. 1 turkey carcass Water to cover everything Carrot peeled and chopped Celery chopped 1 leek (white part only) thickly sliced Onion chopped Fresh garlic, peeled and smashed Bay leaf Small bouquet of fresh herbs (sprigs of parsley, sage, rosemary and thyme) White peppercorns chicken Bouillon or 1 TBS. chicken base (AND THIS IS ONLY OPTIONAL and I don't normally add it as my turkey has already been salted prior to cooking and I like to limit the salt) Trim all your meat from the turkey. If stuffed removed as much as possible. Cut the carcass down the breast bown and back to form 2 large pieces. Put the turkey carcass including the leg, thigh and wing bones in a large pot. Cover with water and add the other ingredients. Bring just to where the water is boiling. Reduce the heat and simmer away for hours. Strain and discard the bones and vegetables. Cool in the frig. and the next day I put into quart size or pint size containers and freeze for later use.

No water for me. Water in the pan "steams" the turkey. I want it roasted and a . I roast mine uncovered at 500°F. You don't need extra liquid in the bottom of your pan to make rich flavoured gravy. It is the browned bits in the pan that make the best gravy. Just add some flour to the pan drippings and cook a roux and then add your turkey or chicken broth, and season with salt and pepper. I also like to simmer a little fresh chopped sage in my gravy. There are a number of threads left over from Thanksgiving discussing the ways everyone here cooks their turkeys. Here are a couple of them. Best Turkey Techniques Turkey Instruction.....

Thanks Rita Re alternate cooking weeks: some things you do for maintaining marital harmony :) because our grocery shopping, meal palnning, our cooking styles and our clean up routines are so opposite to each other.. in fact that's true for a lot of how we both think and work... so different .... reminds me when we were at Sedona many years ago and got our auras read(it's the new age method where they read the energy you generate as colors ). And our aura reader was amazed that DH and I were Married because our auras were so contrasting, none of our colors matched..except this teeny tiny bit of green ..and she claimed that's what made us click in the cosmic sense. We both had a good laugh about it afterwards anyways back on the kitchen : our current kitchen is one cook\one eat space. Wonder if our cookin schedules will change with our new kitchen ....