Roast Heritage Turkey – The Gaggenau Oven Way
Roast Heritage Turkey – The Gaggenau Oven Way
Recipe by Gaggenau
Creative Director & Proprietor – Stephen Neall Interior Furnishers
Roast Heritage Turkey – The Gaggenau Oven Way
Recipe by Gaggenau
Creative Director & Proprietor – Stephen Neall Interior Furnishers
A heritage turkey roasted with precision and elegance in a premium oven — rich in flavour, beautifully browned, and cooked with professional-level control.
Ingredients
Ingredients
Serves: 6–8
5–6 kg heritage turkey (giblets removed)
Sea salt and freshly ground black pepper (to taste)
1 tbsp good-quality olive oil or melted butter
Optional:
Fresh herbs (thyme, sage, rosemary), lemon, onion or garlic to flavour the cavity
Gravy:
Pan drippings
50 g unsalted butter
50 g plain flour
Stock or water (as needed)
Preparation
Preparation
1. Bring to room temperature. Remove the turkey from the fridge at least 1 hour before cooking so that the meat warms gently — this helps ensure even cooking.
2. Season the bird. Pat the turkey dry, rub the skin with olive oil or butter, then season generously with salt and pepper. If using herbs, lemon or garlic, place them inside the cavity for subtle aromatic depth.
3. Set up for roasting. Place the turkey breast-side up on a roasting rack inside a roasting tray. If your oven has a meat-core (temperature) probe, insert it into the thickest part of the breast (without touching bone).
Roasting in a Gaggenau Expressive Oven
Roasting in a Gaggenau Expressive Oven
Preheat your oven to around 220 °C (fan 200 °C / Gas 7) — high heat for initial roasting.
Start roasting the turkey at this temperature for the first 20–30 minutes. This initial blast helps crisp and brown the skin while sealing the juices.
Reduce the oven temperature to 180 °C (fan 160 °C / Gas 4–5) for the remainder of cooking. This brings the meat through gently, preserving moisture and ensuring even cooking.
Optionally, if using a self-cleaning/convection-steam oven with a core temperature probe — set the probe target to 75 °C internal temperature (measured in the breast). The turkey will continue to cook slightly while resting.
As a rough guideline (depending on bird size and oven performance), expect total roasting time to be approximately 2¼ – 2¾ hours (for a 5–6 kg bird), but always rely on internal temperature rather than timing alone.
Resting and Finishing
Resting and Finishing
Once the internal temperature is reached and the skin is golden-brown, remove the turkey from the oven. Tent loosely with foil and rest for 30–45 minutes to allow the juices to redistribute — this step is essential for a moist, succulent result.
During resting, collect the pan juices and combine with stock (if needed) for gravy.
Gravy
Gravy
1. Melt the butter in a saucepan over medium heat.
2. Stir in the flour and cook gently to form a roux.
3. Gradually whisk in the pan juices (and stock if necessary) until smooth and glossy.
4. Season to taste — pour over carved turkey or serve on the side.
Serving & Tips
Serving & Tips
Carve the turkey carefully, letting each slice rest briefly to preserve juices.
For maximum flavour, consider seasoning the turkey a day ahead and letting it rest uncovered in a cool place — this dries the skin slightly, helping achieve a crispier finish.
Use a meat thermometer: it’s the most reliable way to guarantee a perfectly cooked bird, rather than guessing by time or appearance.
