Turkey A La Thermador
1 14-lb fresh turkey
Softened, unsalted butter
Remove the giblets and neck from the turkey cavity; discard or reserve for another use.
Rinse the bird with cold water, and pat dry with paper towels. Tie the ends of the legs together with string, and tuck the wings behind the back.
Place wire rack on top of the solid full sized insert and set the turkey on the rack. Rub the skin with softened butter. Insert roasting thermometer into the interior side of one thigh.
Insert the rack assembly and bird into a cold oven, feet first, on rack position 2. Set the oven at 325º Steam and Convection. After 45 minutes, shield the ends of the drumsticks with foil to prevent overbrowning. Resume cooking for another 45 minutes at the same setting.
After 1½ hours, check the turkey for doneness; temperature should reach 170º. (If desired internal temperature has not yet been reached, return turkey to oven and check again soon.) When the turkey is done remove from the oven and tent with foil.