Prep time:
30 minutes
Cooking time:
3 hrs stuffed, 1.5 - 2hrs unstuffed
Level of Difficulty:
CircoTherm®, VarioSteam and MultiPoint MeatProbe



4 kg turkey, fresh or completely thawed
1 clove garlic, crushed
1 tbsp thyme leaves, chopped
Zest of 1 lemon
50 ml light olive oil
Salt and pepper

Turkey Stuffing

100 g slivered almonds
100 g panko breadcrumbs
100 g plain breadcrumbs
100 ml milk
2 eggs
1 clove garlic, crushed
½ bunch basil, roughly chopped
¼ bunch mint, roughly chopped
1 lemon, zest and juice
Salt and pepper to taste

Turkey Jus

1 L good quality chicken stock
750 ml good quality beef stock
250 ml red wine
2 cloves garlic, bruised
½ bunch thyme
100 ml honey
2 tbsp Dijon mustard
3 tbsp cornflour
3 tbsp water

Cooking a turkey is often stressful. With a little preparation, add VarioSteam and the MultiPoint MeatProbe, you will be serving a tender and moist turkey with ease.


Remove the wish bone of the turkey then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with paper towel.

Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey following the NEFF demonstration video. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully in to the breast, entering in from the shoulder.

Place trays in the oven on level 2 of a full size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam. Connect MultiPoint MeatProbe, set core temperature to 75⁰C and press Start.

Remove turkey from the oven, remove probe and allow oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving.

Turkey Stuffing

Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted.

Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing.

If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight.

To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. Preheat oven on CircoTherm® to 160⁰ with a high level of steam and cook for 30-40 minutes. Serve sliced.

Turkey Jus

Place the chicken stock, beef stock and red wine in a medium to large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard then simmer on level 5-6 and reduce by half.

Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey add them just before the cornflour mix.


If using a frozen turkey, please ensure that it has been fully defrosted.

Authors Bio:

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

More from this author

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