Perfectly Easy Christmas Turkey - Miele Combination Steam oven, or just in any good convection oven

Hello kitchen dwellers, it is that time of the year again. Well this year I am here to help. All the steps are in the video, with ingredients and procedures below, in case if you are using a regular convection oven.
=== Ingredients ===
Turkey - 1 lb for each person - 12 lb bird in video - fresh or properly thawed
Carrots - 1 stick (brine)
Celery - 3 sticks (brine)
Onion - 2 whole (1 for brine, 1 for roast)
Garlic - 2 whole (1 for brine, 1 for roast)
Rosemary - 2 bunches (1 for brine, 1 for roast)
Thyme - 2 bunches (1 for brine, 1 for roast)
Potatoes - 1 for 2 people
Green beans - 1 lb for 4 people
Salt & Pepper - to taste
Olive oil - 1/4 cup
Stuffing - you are on your own ladies and gents
=== Procedure ===
(for those not using the Miele combination steam oven or M-touch convection oven automatic programs)
1, Pre heat oven to 435 F / 225 C using convection bake
2, Place turkey in oven, on rack if possible, with drip tray below
3, Cook at 435 F / 225 C using convection bake, for 25 minuets
4, Turn oven down to 385 F / 195 C using convection bake, for 10 minuets
5, Turn oven down to 325 F / 165 C using convection bake, for roughly 6 minuets per pound of bird. But better yet, until internal temp reaches 150 F / 65 C
6, Turn oven up to 400 F / 205 C using convection bake, for roughly 2 minuets per pound of bird.
But better yet, until internal temp reaches 174 F / 79 C
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[@timothylowe8327]

Thank you very much! Happy holidays! 🎄

[@MrEricHelmuth]

Your videos have been helpful in learning to use my Miele combi steam oven. I didn't realize the menu cooking had so many detailed options.

[@forceofwillhk]

Glad to see u back

[@changsi9216]

Thanks for presenting. What would happen if I didn’t use the probe for temperature?

[@SteamOvenGuru]

Using a probe is recommended for perfect results. Otherwise the common practice is to cook a bit longer to ensure done-ness, and likely to turn out dry.

[@changsi9216]

@@SteamOvenGuru thanks for your replying. I was worried about any possible safety issues if I forget using the probe.

[@forceofwillhk]

I successfully roasted a 22 lbs turkey with my H7860BPX, but with auto roast (150C & core 73C) instead of the master chef auto program for whole turkey. One thing I find is that the USDA safety recommendation for turkey is breast ~73C while the master chef auto program sets the core temp to 85C. Is there a particular reason to why miele suggests 85C? I went with 73C then resting the bird for 30 mins (ended up resting for almost 2 hrs due to some delays in cooking the sides) and the result was wonderful. I wonder what would it be had I followed the auto program for 85C... Also on the cooking duration, most miele official document say it will take about 2.5 to 3 hrs to cook a whole turkey. Whereas other online sources suggest 4 to 4.5 hrs for 22 lbs bird. It indeed took about 3 hrs which is significantly shorter compared to other sources. What accounts for the shorter duration? I had to lower the oven temp in order to extend the duration when core temp approaches 73C as it was too early for the planned dinner time. Hope to find some answers from experts like you. thanks!

[@SteamOvenGuru]

Congrats that is a success indeed! What a feast it must have been. ok here we go:
1, higher core temperature - my guess is that due to vastly large differences in size of the birds, and some with white meat thicker than what the probe can reach, a higher temperature ensures proper done-ness. Better to be a little over than have food poisoning...
2, The oven temperature cools quite a bit for second half of cooking for the automatic programs, guiding the bird to cook more gently and evenly, which helps in not overcooking - almost like guided resting (i think) even when the internal temp is higher than recommended.
3, the cook time will differ significantly between frozen and then defrosted product, fresh birds, stuffed vs unstuffed birds, size, brine/no brine birds. The probe measures the internal temp of the meat which will help to guide the cooking time, without having to consider the above variations.
4, If you are not using the automatic programs, I like to roast poultry around 325F for the majority of the cooking duration, with higher temperature (375F - 400F) in the beginning (to start maillard reaction) and towards the end (to crisp up and get rid of excess moisture) - this way the internal of the protein is not overcooked.
--- hope that helps?

[@forceofwillhk]

@@SteamOvenGuru thank you for the reply! It helps tremendously. Do you think I should just stick with auto roast with my own temp settings or just use master chef auto program? Do I need to rest the bird after auto program?

[@SteamOvenGuru]

@@forceofwillhk If you found success then by all means do what you feel most comfortable with. These tools are here to help us, not force and constraint our creative side in the kitchen! I would recommend perhaps try my Chicken recipe with the auto program and see if you like it to build some confidence in the auto programs. I do find the bird needs less resting after auto programs as the cook is continuously monitored. Should probably rest just a couple of moments as to not hurt fingers when carving though.
Have fun in the kitchen~