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D.I.D Electrical Blog

The Ultimate Christmas Turkey Recipe with Miele

Take the hassle out of Christmas cooking with the Miele AutoRoast function. The oven keeps the meat tender by searing at a high temperature to start and then reducing the temperature to roast. The tasty herb butter will stop the bird from drying out and the gravy will add a depth of flavour and help to keep the meat warm after serving.


3kg/6lb turkey - unstuffed


For the herb butter
250g butter, softened
3-4 sprigs fresh thyme, leaves only
sprig of fresh rosemary, chopped leaves only
2 tbsp fresh parsley leaves, chopped
freshly ground black pepper


For the gravy
1 onion or large shallot, chopped
2 tbsp olive oil
1 glass dry white wine
1 sprig fresh thyme
1 bay leaf
500ml chicken stock
100ml double cream
pan juices from roasting
sea salt
freshly ground black pepper




1. To make the herb butter: mix the herbs and butter together to form a paste, season well and chill.

2. Lift up the breast skin with your fingers and separate it from the flesh. Divide the herb butter between the two breast flaps and pull the skin back over. Season well, place in a roasting tin.

3. Place the probe in the thickest part of the meat and choose the AutoRoast function with a core temperature of 74C to ensure the turkey is cooked fully. (If not using AutoRoast, cook at 180C for 20 minutes per lb of weight.)

4. Strain off any juices for the gravy and let the bird rest for 20 minutes before carving.

5. To make the gravy:  sauté the onion in olive oil for about five minutes. Pour in the wine, add the thyme and bay leaves. Boil until reduced right down. Add the stock and boil until reduced by half. Add the cream and the turkey juices and boil for further five minutes. Season with freshly ground black pepper. Remove from heat, cool for ten minutes and strain before serving.


Check out the DID Blog for more Christmas inspired recipes.

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