Top 10 Turkey Tips from Subzero, Wolf & Cove.
Thanksgiving Tips and Turkey Recipes from our partners at Subzero, Wolf & Cove.
For many, Thanksgiving is the biggest culinary event of the year. Have confidence that the meal you have in mind will be the one you bring to the table. We've collected answers to the top ten turkey questions from Sub-Zero, Wolf, and Cove owners, a step-by-step plan, and our favorite Thanksgiving recipes. Then, watch it all come together as one of our corporate chefs prepares a Thanksgiving meal for his family. Here's to a delicious holiday season.
Plan a Stress-Free Holiday Meal
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How to defrost a turkey, which oven modes to use, and more.
If you’re thawing your turkey in the refrigerator, allow approximately 24 hours for every 4.5 lbs. Put it in a pan to catch the moisture. If it’s the day before, or even the morning of, and you’ve forgotten to thaw, don’t panic. Submerge your turkey in water, changing the water every 30 minutes. Allow 30 mins per lb. for example, a 5 hour soak for a 10-pound turkey, and so on.
Should I buy a fresh or frozen turkey?
We prefer a fresh turkey, which should be ordered at least a few weeks ahead of time and can be kept for up to 2 days in the refrigerator. But a frozen turkey can be delicious too and is usually less expensive. Just don’t forget to thaw it.
What Size Turkey should I buy?
At a minimum, estimate one pound per dinner guest. If your family loves leftovers, get an even bigger turkey – approximately, 1½ to 2 pounds per person.
To Brine or Not to Brine?
This is one of the eternal debates, one you can only answer by trying both methods for Proponents of brining say it makes for a moister, more flavorful bird, while opponents say it makes it harder to get a crispy skin. You might try dry brining – rubbing salt on your turkey the night before cooking it. That has worked well for Subzero and Wolf.
Should I stuff my Turkey?
Stuffing the bird requires that you overcook the meat because the stuffing has to be at least 165 degrees before it’s pulled from the oven. Cook the stuffing in a separate dish and use some good stock for the liquid.
What do I do with the giblets?
This consists of the heart, liver and gizzards, usually in a paper bag with the neck inside the turkey. Throw out the liver, and use the rest for gravy – or just throw it all out, and nobody will be the wiser.
How do I use a temperature probe?
In our experience, this is a problem area for many cooks, but it doesn’t have to be. Just insert the probe horizontally into the thickest part of the thigh, burying as much of the shaft as possible. Set the probe for 180 degrees. When the chime sounds, indicating the proper internal temperature has been reached, remove the turkey and reinsert the probe in the other thigh to check doneness.
What cooking mode should I use in my Wolf oven or range?
We recommend Convection Roast at 300 degrees for a traditional turkey, or bake at 350 degrees for a brined turkey. If you’re using a Wolf convection steam oven, we recommend Convection Humid at 350 degrees.
How long will it take to cook my turkey?
Plan for 10-15 minutes per pound - toward the lower end with Convection Roast, toward the higher end with Bake. After you remove your turkey from the oven, let it rest for 15-20 minutes before carving.
How long does cooked turkey last in the refrigerator.
Sadly, turkey leftovers will keep for only about three days. But you can always cook a turkey for the next holiday too.
How to make a Traditional Thanksgiving Turkey by our Partners at Subzero, Wolf & Cove
PREPARATION METHOD
The Day Before
(12 to 15 hours before roasting):
In a large clean 5-gallon bucket, mix cider, water salt and brown sugar until fully dissolved. Twelve to 15 hours before roasting, place turkey in brine. Cover and refrigerate in Sub-Zero refrigerator or outside if it is between 20-40°F (-7-4°C).
The Roasting Day
Bake Mode: (with brined turkey)
Preheat Wolf oven in BAKE at 325°F (163°C). Rinse turkey with cold water and pat dry with paper toweling. Mix together butter and herbs and gently tuck under the skin over the turkey breast. Place turkey, breast side up, on a roasting rack on the roasting pan. Insert temperature probe into the turkey thigh and set for 180°F (82°C). Roast until temperature probe chimes the temperature has been reached. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
Cooking time in BAKE mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
Alternate Cooking Mode
Convection Roast Mode: (with turkey that is not brined)
If you don't have time to brine your turkey it is recommended to use CONVECTION ROAST mode.
Preheat Wolf oven in CONVECTION ROAST at 300°F (149°C). Rinse turkey with cold water and pat dry with paper toweling. Mix together butter and herbs and gently tuck under the skin over the turkey breast. Place turkey, breast side up, on a roasting rack on the roasting pan. Insert temperature probe into the turkey thigh and set for 180°F (82°C). Roast until temperature probe chimes the temperature has been reached. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
Cooking time in CONVECTION ROAST mode will be approximately 10-15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
Basting Tips
In either mode, basting your turkey is optional. If you elect to baste, do so no more than once every half hour.
