Turkey might sound cliché for your holiday meal. But our Turkey a la Thermador is anything but.

And with the use of a steam oven, such as our new Thermador Steam & Convection Oven, your turkey will be done to perfection — golden-brown and crisp on the outside; moist, tender and juicy on the inside.

What’s not to like? So pour yourself some eggnog, light up the fire, put on your favorite holiday song, and start cooking!


—One 14-pound fresh turkey

—Softened, unsalted butter

Remove the giblets and neck from the turkey cavity; discard or reserve for another use.

Rinse the bird with cold water, and pat dry with paper towels. Tie the ends of the legs together with string, and tuck the wings behind the back. 

Place wire rack on top of the solid full-sized insert and set the turkey on the rack. Rub the skin with softened butter.  Insert roasting thermometer into the interior side of one thigh.

Insert the rack assembly and bird into a cold oven, feet first, on rack position 2. Set the oven at 325 degrees Steam and Convection.  After 45 minutes, shield the ends of the drumsticks with foil to prevent overbrowning. Resume cooking for another 45 minutes at the same setting.

After 1½ hours, check the turkey for doneness; temperature should reach 170 degrees (if desired internal temperature has not yet been reached, return turkey to oven and check again soon). When the turkey is done remove from the oven and tent with foil.