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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz HINTS AND TIPS • If you don’t have a combi steam oven you can cook using Moisture Plus: Preheat on Moisture Plus at 230°C with 3 manual bursts of steam. Place the turkey in the oven on shelf position 2 and release the first burst of steam immediately. Release the second burst after 15 minutes, and the third after 30 minutes. Baste with the turkey glaze and then place the turkey back into the oven, reduce the heat to 180°C. • For every 500 g of turkey, it will be approximately 15 minutes of cooking time, however you are always best to check with a food thermometer and make sure the meat has reached 65°C internally as a minimum before serving. The core temperature continues to rise slightly during the resting phase. • Your local butcher will be able to debone the turkey for you (steps 1-3), if ordered ahead of time. • Dry aging of the turkey can be skipped; however, this step gives you a crispier skin and will slightly speed up the cooking time. ROAST TURKEY 18.