I think it'll be done well before 3 1/4 hours. But I would raise the temp to 400 and cook it faster...less time in a hot oven with a fan blowing on it makes for a more moist bird. Linda c

We're getting the Wolf Combi Steam + Wall Oven. Haven't used them yet (a broken granite slab is pushing the install dates back), but our plan is that we'll probably use the steam oven most of the time, and the big oven just for holidays, or when we need a second oven or the broiler. Again, not speaking from experience just yet, but my understanding is that we'll probably use the steam oven for a lot of things that we currently do in the microwave (like reheating leftovers). My wife has never been a big microwave fan anyway, so we'll probably just continue with our small countertop model. I would personally rather leave out the drawer microwave and invest that money in a full-size traditional oven. I don't think Wolf ever said that their steam oven has broiler like capabilities. They do say that they can somehow brown the outside of meat with a combination of heat and steam. As long as you'll have at least one oven with a broiler though, I don't see that the lack of a broiler on the Wolf should sway your purchase decision. Finally, keep in mind that the Wolf 30" steam oven is really a 24" oven with a bigger faceplate that matches their traditional ovens. It only goes up to 450 degrees as well, so I'm not sure that your pizza stone will do you much good.

I've only done parts in my Gaggenau combi-steam. They came out fantastic, but I can't remember doing anything special. I think I just used the same temperature as for chicken (360° F., 20 min. per pound, 60% steam). Whether I'm doing a butterflied whole chicken or a quarter of a turkey, my theory is suntan lotion, seasoning, steam. That is, some kind of sauce, dressing or oil with a little sugar in it for the crisp skin, S&P and/or herbs and spices, and if not the steam oven, then some wine or broth in the pan to steam with. With the combi-steam, just put it in the solid pan and put it in. It's helps if it comes to room temperature first, however, so there isn't as much condensation. While I was offhand about the flavors, above, I do match them together!

I usually do my turkey in my CSO using convection steam with probe in thigh to 160 degrees. BUT this does not produce enough drippings for gravy. I solve this by having frozen chicken stock in the freezer. Since I was only cooking for 5 adults/2 kids yesterday I did a 13 lb turkey on convection (no steam) to 160 in thigh. I thought I might get more drippings on this setting. Nope. Good thing I didn’t need much gravy because I still had very little drippings and no frozen stock on hand. Done in 90 minutes. definitely tastier/juicier on Convection Steam imo. Back to convection steam for next turkey....chicken stock in freezer.