How to Cook a Turkey In a Convection Oven

How to Cook a Turkey in a Convection Oven

We all have made a turkey in the oven, microwave, fryer or crock pot. But have you put your bird in the convection oven?

We bought a new stove last year and I have yet to use the convection oven. When I bake it isn’t recommended for what I am baking. But when I found this recipe I had to try it!

I prepared the turkey just as I normally do but I didn’t stuff it. I have found over the years I have a better outcome doing the stuffing on the stove top and keeping warm in the crock pot.

With the convection cooking I actually used a partially thawed smaller turkey just prior to cooking.

There is no need to baste either which leaves you plenty of time to get those sides prepared.

The legs and wings were covered in foil to keep them from drying out too fast. No lid was otherwise needed.

These are the INGREDIENTS you will need:

• 1 Lbs 8-12 cpound while turkey
• 1/2 cup Vegetable oil
• Rosemary to taste
• Thyme to taste

These are the INSTRUCTIONS for preparation:

• Preheat oven to 350 degrees F on the convection setting.
• Wash the turkey inside and out and pat dry with paper towels.
• Cut and loosen the skin from the turkey breast and rub rosemary and thyme onto the turkey.
• Place the turkey in the lowest rack of the oven and cook for 2-2 1/2 hours, or until the internal temperature of the turkey thigh reaches 180 degrees F.

NOTES to read:

Nutrition facts are with skin on.

Using Pure ConvectionTM. You may use Pure ConvectionTM at 150° to defrost a partially frozen turkey for same- day cooking. Partially frozen means that the skin, legs and wings are defrosted and can move freely, but there’s still some ice crystals and it is still hard inside of the turkey’s cavity. Place turkey on an oven roasting pan with a v-shaped rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long.

Do I need to baste the turkey while cooking?No, you do not need to baste. Convection ovens will sear the turkey very quickly, locking in the juices.

What is Carryover Cooking and do I need to do this?Carryover Cooking is a term to describe the additional cooking a food goes through after it is pulled out of the oven. The turkey will continue to cook approximately 10° more after it is pulled out of the oven. It is best not to carve into the bird until the turkey is allowed to rest for 10-15 minutes, since this will result in a loss of juices.

Can I cover my turkey with aluminum foil?When cooking in convection, it is best to leave the turkey uncovered so that it benefits from the convection sear. However, if the wings and legs begin to brown too much, you certainly can use foil to cover these areas.

What if my turkey seems to be cooking too quickly and we’re not eating for a few hours?You can lower the oven temperature by about 50 degrees and cover the turkey with foil. This will slow down the cooking process. 

What advantage does this all have? Less time baby sitting and more time for cooking. Also there are fewer dishes to clean up. This is a big WIN WIN for me!!

See also my Turkey Guide 101

This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

Cook a Turkey In a Convection Oven

Turkey in a convection oven is the best way for me when cooking a big meal. With less time baby sitting I have more time for cooking.

4.37 from 11 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: holiday, turkey

Method: convection oven

Skill Level: Intermediate

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Adjust Servings: 8 People

Calories: 170kcal

Author: Marilyn

Ingredients

• 1 Lbs 8-12 cpound while turkey
• 1/2 cup Vegetable oil
• Rosemary to taste
• Thyme to taste

Instructions

• Preheat oven to 350 degrees F on the convection setting.
• Wash the turkey inside and out and pat dry with paper towels.
• Cut and loosen the skin from the turkey breast and rub rosemary and thyme onto the turkey.
• Place the turkey in the lowest rack of the oven and cook for 2-2 1/2 hours, or until the internal temperature of the turkey thigh reaches 180 degrees F.

Notes

Nutrition facts are with skin.

Using Pure ConvectionTM. You may use Pure ConvectionTM at 150° to defrost a partially frozen turkey for same- day cooking. Partially frozen means that the skin, legs and wings are defrosted and can move freely, but there’s still some ice crystals and it is still hard inside of the turkey’s cavity. Place turkey on an oven roasting pan with a v-shaped rack. It will take approximately 8-11 minutes per pound to defrost the turkey. This is not recommended with frozen solid turkeys as it will remain in the Temperature Danger Zone for too long.

Do I need to baste the turkey while cooking?
No, you do not need to baste. Convection ovens will sear the turkey very quickly, locking in the juices.

What is Carryover Cooking and do I need to do this?
Carryover Cooking is a term to describe the additional cooking a food goes through after it is pulled out of the oven. The turkey will continue to cook approximately 10° more after it is pulled out of the oven. It is best not to carve into the bird until the turkey is allowed to rest for 10-15 minutes, since this will result in a loss of juices.

Can I cover my turkey with aluminum foil?
When cooking in convection, it is best to leave the turkey uncovered so that it benefits from the convection sear. However, if the wings and legs begin to brown too much, you certainly can use foil to cover these areas.

What if my turkey seems to be cooking too quickly and we’re not eating for a few hours?
You can lower the oven temperature by about 50 degrees and cover the turkey with foil. This will slow down the cooking process.

 

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Nutrition

Serving: 3Oz | Calories: 170kcal (9%) | Fat: 8g (12%) | Saturated Fat: 2.5g (13%) | Cholesterol: 70mg (23%) | Sodium: 55mg (2%)

Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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