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Holiday Cooking Tips




Top 10 Turkey Questions

Review these Turkey Tips for best results.

Step-by-Step Thanksgiving Plan

Use the Countdown Guide to help plan your meal.

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Turkey Recipes

Other Recipe Tips

Turkey Guidelines


  • Estimate at least 1lb per person. For more leftovers, plan on 1.5-2lb per person.
  • Regular Wolf oven racks can each support a total of up to 25 lb (11.3 kg). Full-Extension Ball-Bearing racks can support 52 lb (24 kg).


  • To thaw in the refrigerator, plan on 24 hours for every 4.5lb. 
  • To thaw more quickly if needed, submerge turkey in water and change water every 30 minutes. Allow 30 minutes per pound - for example, 5 hours for a 10lb turkey.


  • Stuffing must reach an internal temperature of 165 degrees.
  • Cook stuffing in a separate dish, rather than inside the turkey, to avoid drying out the meat before the stuffing finishes cooking.


Brined Weight (lb) Recommendation
No Less than 14lbs Convection Roast at 300 degrees for 10-15 minutes per pound. Aim for the lower end.*
14lbs or more Roast** at 300 degrees for 10-15 minutes per pound.* 
Yes N/A Bake at 350 degrees for 10-15 minutes per pound. Aim for the higher end.*

*If using a temperature probe, insert it horizontally into the thickest part of the thigh, and set the probe for 180 degrees. A chime indicates that the temperature has been reached.

**Because large turkeys require a long cook time, the air circulation of Convection Roast can lead to dryer meat. Roast is recommended for best results.

  • If using a Convection Steam Oven (CSO):
    • We recommend cooking using Convection Humid at 350 degrees.
    • If using a turkey cooking bag, the bag will block the benefits of steam. Use a convection only mode or cook instead in a traditional convection oven.
  • After removing the turkey from the oven, let it rest for 15-20 minutes before carving.
  • Leftover turkey can be stored in the refrigerator for up to three days.


Home for the Holiday

  • Preparation tips
  • Turkey roasting information (1:23-2:07)
  • Side dish cooking tips (2:23-2:47)


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