I decided to change and go with option 2. I wound up looking at the user manuals at the different pre set cooking differences on the steam ovens and the main ones are still there on the pro grand steam.

I decided I couldn't wait any longer, so I just ordered the 18 qt Nesco with the 2 day prime shipping. My son will cook the turkey Wed. using the make ahead directions previously suggested. Then on Thursday we will bring the cooked (and at least partially sliced) turkey to my sister's house with the Nesco so it can be plugged in/warmed up there. Hopefully I get lots of other uses out of it - have no idea where I will store it - will have to be the attic or garage!

just curious if anyone has done this and if so if you could offer any recipes or advice. I am charged with cooking thanksgiving dinner this year and have been considering cooking the turkey in the steam oven (Wolf). A few years ago I had taken a cooking class at one of the Miele galleries in Wellesley, MA - they cooked turkey in the Miele speed oven or steam oven can't remember which and then in the regular oven. they brined one and didn't brine the other... anyway, my memory is too fuzzy on it. I know the Wolf Steam / Convection oven is supposed to be good for roasts, etc. but it is brand new to me and I don't have any experience with it so figured I'd reach out to GW for answers. Thanks so much and Happy Thanksgiving to you all.

I usually do my turkey in my CSO using convection steam with probe in thigh to 160 degrees. BUT this does not produce enough drippings for gravy. I solve this by having frozen chicken stock in the freezer. Since I was only cooking for 5 adults/2 kids yesterday I did a 13 lb turkey on convection (no steam) to 160 in thigh. I thought I might get more drippings on this setting. Nope. Good thing I didn’t need much gravy because I still had very little drippings and no frozen stock on hand. Done in 90 minutes. definitely tastier/juicier on Convection Steam imo. Back to convection steam for next turkey....chicken stock in freezer.