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.

Not being a smart-a$$, but just like a whole turkey, only half as long!?! You could even sorta "stuff" the half... bread/celery/onion mixture in a big wad of foil, opened at top. Then the half a cavity perched on top. For temp, 325-350 is fine. For time, I usually start with that X minutes per pound. I will stick a probe thermometer in thick areas once that time is up, but use my Grandmother's "rule" for knowing if bird is really done. If leg/thigh & wing seems about to pull right off... it's done. I usually cover whole pan with foil for a while... till I can tell it's starting to cook. Then uncover to start to get good brown bits in pan. Probably put smaller piece of foil over white meat toward end to keep it from drying out too much. My personal preference is white meat that is NOT oozing juice... but that's me. If white is a little dry... ya always have gravy to top it with. If I go ANYWHERE on Friday, it'll be to supermarket ONLY. Will look for the SMALLEST turkey I can find and have guys behind the glass cut it down the center for me.

"dcarch, would you please share more info re the J. Pippin method. Do you put the whole frozen bird into an oven set at 145? For how long do you cook the bird? I am very interested, because I cook most meat/poultry pieces in a frozen state. Have never cooked a whole chicken or turkey in the frozen state, but am most interested in doing so. Just need more information. Thanks." Jacques Pépin’s (Spellcheck keeps on changing to Pippin ) method is to cut up the turkey, similar to what’s known as spatchcock method. Basically cutting up the turkey in sections to cook, making it easier not to overcook the bird. Safety in cooking is very important. Every year around Thanksgiving and Christmas many people get sick from eating improperly prepared turkey, from thawing to cooking. Many refrigerators are not cold enough to thaw a frozen turkey for a few days, and not using a thermometer is highly questionable. My method requires the use of sous vide cooking equipment, which can heat up food much faster using moving hot water at a precisely digitally controlled temperature. Temperature for cooking using sous vide electronics can be accurate to less than one degrees. This allows the turkey to be thawed and cooked much faster and cooked to known safe temperature inside and out. You cannot try to cook at a low temperature because oven hot air cannot conduct heat as fast as hot circulating water, and oven temperature can be off by as much as 40 degrees. dcarch Guaranteed perfect results for every part of the turkey