• Home
  • Tips
    • Tips That Help In The Kitchen
    • Meal Plan 101 And Why You Need To Do It
  • Recipes
    • Conversion Chart
  • Party
    • Why Choose Linkup Parties?
  • About
  • Blog
  • Contact
  • Legal
    • Comment Policy
    • Copyright
    • Disclosure
    • Privacy and Cookie Policies
    • Terms and Conditions

Marilyns Treats

November 3, 2020 · 36 Comments

How to Cook a Turkey In a Convection Oven

How to· Tip Friday

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. Also there are fewer dishes to clean up. This is a big WIN WIN for me!!
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. Also there are fewer dishes to clean up. This is a big WIN WIN for me!!

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!!

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

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. Also there are fewer dishes to clean up. This is a big WIN WIN for me!!

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.
4.28 from 62 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.
 
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 3Oz | Calories: 170kcal (9%) | Fat: 8g (12%) | Saturated Fat: 2.5g (13%) | Cholesterol: 70mg (23%) | Sodium: 55mg (2%)
Tried this recipe?Mention @marilyn_lesniak 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.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

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

Turkey Ham and Cheese Spinach Strata when you add turkey ham to the fresh eggs and bread this strata goes a long way on keeping you satisfied
Turkey Ham and Cheese Strata
Brunch for a crowd? Make it the night before. Layer it all in the baking dish the day before serving.
Check out this recipe
Don’t believe everything you hear. Making gravy isn’t as hard as everyone says. Just start with this guide and you’ll be ready to go when the big day comes to show off your skills to a large crowd.
Foolproof Gravy
This is the Foolproof Gravy for all your meat and potato dinners.
Check out this recipe
This is a classic with generous amounts of turkey, corned beef, Russian dressing and grilled rye.
Corned Beef and Turkey Sandwich
This is a classic with generous amounts of turkey, corned beef, Russian dressing and grilled rye. 
Check out this recipe
First turkey? Get Ready Early! Whether you choose to rotisserie roast, bake, grill, deep fry, smoke, brine or marinate make sure to check out these Turkey Tips and Safety Guides.
Turkey Guide 101
First turkey? Get Ready Early! Whether you choose to rotisserie roast, bake, grill, deep fry, smoke, brine or marinate make sure to check out these Turkey Tips and Safety Guides.
Check out this recipe

You might want to browse around my site a bit more and have a look at

  • My Recipe Index
  • Kitchen Tips
  • Meal Planning and Guide

Please read my Privacy Policy for more information on how your data is used.

Meet the Chef

blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Follow Marilyn’s Treats

Previous Post: « Serving This Week 11-2 To 11-6-2020
Next Post: Sams Sausage Stuffing »

Reader Interactions

Comments

  1. blankReneta says

    November 26, 2020 at 11:48 PM

    Today I cooked my turkey in the convection oven, following your instructions. The turkey was 13 lb and I convect it on 350 for 3 hours. The skin color turned golden. This is the best recipe ever! Thank you so much!

    Reply
    • blankMarilyn says

      November 27, 2020 at 1:49 PM

      You are welcome Reneta! I am. So glad to hear. I have found it stays moister when the turkey is over 12-13 pounds. You are proving that for me! Enjoy your week and thanks for trying!

      Reply
  2. blankChristie Desrosiers says

    November 26, 2020 at 2:24 PM

    So far it has been convection baking fir 3 hrs aan there is not as much juice as normal… ugh gravy shortage!

    Reply
    • blankMarilyn says

      November 26, 2020 at 3:01 PM

      Was it fresh or frozen and thawed? I found that a lot of the juices were drawn into the bird. You may want to add more fluid like broth to make the gravy. Fingers crossed!! Let me know!

      Reply
  3. blankChristie Desrosiers says

    November 26, 2020 at 7:36 AM

    I am DOING IT this year in Convection mode. I live in some fear of not baking the bird for hours on end, but this sounds so much better.

    Now, stuffed or unstuffed is still a challenge…bit I will give the u stuffed a go too.

    Reply
    • blankMarilyn says

      November 26, 2020 at 8:46 AM

      I am so glad you are trying the convection Christie! My grandmother always started the bird the night before and cooked it for about 12 hours at 250. Now we know better it just needs to get to a certain temp inside. And to help you decide, it has been found that cooking stuffing inside the bird actually isn’t a good idea. The stuffing sitting in the raw juices can hold on to bacteria which some people can’t tolerate. My stuffing was soggy at the deep end and burnt to a crisp on the outside. And no matter how big the bird I never had enough. Please come back and let me know how it turns out for you! I am so excited! Have a safe day.

      Reply
      • blankMichelle says

        November 26, 2020 at 12:36 PM

        We are in our RV this year for the first time. Going to do our turkey in the convection oven. Was going to try the CompuRoast setting until I found out that #1 my 9.65 lb bird is to heavy it stops the turn table and #2 I only have metal pans with me and I guess it also uses Microwaves sometimes so that will not work. So back to regular Convection Setting in a 9×13 on a bed of onions, carrots and celery uncovered for I guess about 2.5 hours or until I see the temp reach 165. Then let sit for 20 min. Fingers crossed 😊 Any other tips or suggestions for me?

        Reply
        • blankMarilyn says

          November 26, 2020 at 2:59 PM

          Not that I can think of. You should be fine! Good Luck. let me know!

          Reply
          • blankMichelle says

            November 26, 2020 at 3:17 PM

            Can I quickly get you thought? Planning on 325 on regular convection for about 2-2.5 hours or until I see 165 for a 9.65 bird.

            Reply
            • blankMarilyn says

              November 26, 2020 at 4:42 PM

              Cooking to the internal temperature is the way to go. Temp and time per pound are usually suggestions. And that popup timer? It is unreliable. Good luck!

            • blankMichelle says

              November 26, 2020 at 10:07 PM

              Best turkey ever. Husband says most epic thanksgiving. Turkey came out great.

            • blankMarilyn says

              November 27, 2020 at 1:47 PM

              I am so pleased!!!! And if it passes muster for the husband it is a keeper!! Enjoy your week.

  4. blankReneta says

    November 25, 2020 at 11:28 PM

    Thank you for your post!
    Tomorrow I will try to cook my turkey in convection oven for the first time.
    Happy Thanksgiving Day!

    Reply
    • blankMarilyn says

      November 25, 2020 at 11:38 PM

      You are very welcome Reneta! I am glad you are willing to take the plunge. Please let me know how it turns out for you!! Have a sage and happy Thanksgiving!

      Reply
  5. blankCherelle | The Inspired Prairie says

    November 18, 2020 at 12:55 PM

    Oh cool! My oven has a convection oven setting on it. I’m still unsure how I’ll try out my turkey this year, but this is a great idea!

    Thanks for linking up with us on our Embracing Home and Family link up party!

    -Cherelle

    Reply
    • blankMarilyn says

      November 18, 2020 at 4:43 PM

      I am glad you find the convection oven interesting. I was scared the first time. But it turned out delicious!! If you give it a go, be sure to tell me how you liked it!

      Reply
  6. blankMiz Helen says

    November 16, 2020 at 1:40 PM

    Thanks so much for sharing your awesome post with us at Full Plate Thursday,510 this week. Hope you are having a great week and come back to see us soon!
    Miz Helen

    Reply
    • blankMarilyn says

      November 16, 2020 at 2:04 PM

      You are welcome Miz Helen. Please stay safe this week!

      Reply
  7. blankHelen at the Lazy Gastronome says

    November 14, 2020 at 4:18 PM

    I like the idea of the rosemary. Something different from the old sage! Thanks for sharing at the what’s for dinner party. I hope you’re enjoying your weekend.

    Reply
    • blankMarilyn says

      November 14, 2020 at 4:34 PM

      Thank you Helen. I love the added spices. Something new is always appreciated. Enjoy!

      Reply
  8. blankClearissa Coward says

    November 12, 2020 at 3:42 PM

    Great tips Marilyn. Convection ovens cook quickly. I don’t have one but if I did it would be nice. Thank you for sharing with #omhgww.

    Reply
    • blankMarilyn says

      November 12, 2020 at 8:30 PM

      Thx Clearissa. Sad to say, most baking isn’t recommended for convection. But many dinner items are. That is hubby’s arena. He worked in a restaurant through both his college degrees. Hope your first day back to work wasn’t as bad as it looked. Stay safe!

      Reply
  9. blankpenpen says

    November 10, 2020 at 5:07 PM

    Like some of your other readers, I haven’t used the convection oven setting on my oven. I like the idea of the oven searing the bird. For the past two oro three years we have splatchcocked the turkey. (well, my daughter in law has; but this year I’m on my own, thank you pandemic). Long way of asking, would convection be OK for splatchcocked bird? .

    Reply
    • blankMarilyn says

      November 10, 2020 at 7:36 PM

      I have never tried. My understanding is the bird is cut to be flattened? I would think it would be the same. Just the time to cook would be different. But that is a great question. If you decide to try it, please come back and tell me how it all went. I will update the post for anyone else that asks! God luck.

      Reply
  10. blankLisa L Lombardo says

    November 25, 2019 at 9:44 AM

    Great tips, Marilyn! Thanks for sharing this on Farm Fresh Tuesdays! Hope to see you again this week!

    Reply
    • blankMarilyn says

      November 25, 2019 at 2:12 PM

      Thank you Lisa! I haven’t come across many recipes for the convection oven and am looking forward to using this one. Happy Thanksgiving. Hugz from me and my family!

      Reply
  11. blankBeverly says

    November 20, 2019 at 10:06 PM

    Marilyn,
    I am going to try your tips for making my turkey. Congratulations, you are being featured on Thursday Favorite Things – Thanksgiving Roundup.

    Hugs,
    Bev

    Reply
    • blankMarilyn says

      November 21, 2019 at 11:40 AM

      Thank you Beverly for considering my turkey tips! I also appreciate the feature. Thank you so much and Happy Holiday.

      Reply
  12. blankChas Greener says

    November 20, 2019 at 9:03 PM

    My husband always makes the turkey and we have a convection oven. I’ll be sure to pass this on to him. Thanks for sharing.

    Reply
    • blankMarilyn says

      November 20, 2019 at 9:20 PM

      Let me know how it turns out if you do! You are welcome Chas. Have a great week!

      Reply
  13. blankClearissa Coward says

    November 18, 2019 at 1:24 PM

    I don’t have a convection oven but these were great tips for anyone who does. TFS

    Reply
    • blankMarilyn says

      November 18, 2019 at 7:05 PM

      Thanks Clearissa. My convection oven came with the stove. I have only used it once since I bake more often and that doesn’t do well. Enjoy your week.

      Reply
  14. blankMichele Morin says

    November 17, 2019 at 6:16 PM

    Great tips. I hadn’t thought about the difference.

    Reply
    • blankMarilyn says

      November 17, 2019 at 8:32 PM

      Thank you Michele. It is worth giving this method a try! Enjoy your week,

      Reply
  15. blankAmy says

    November 13, 2019 at 2:37 PM

    Nice post. I have not cooked a turkey in my convection oven. Maybe I will give it a try!

    Reply
    • blankMarilyn says

      November 16, 2019 at 9:28 AM

      This was truly easy and came out much like when I bake my turkey. Just less mess. Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet The Chef

blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

Follow Marilyn’s Treats

Can’t Find It?

Receive My Weekly Email

Please read my Privacy Policy for more information on how your data is used.

Feature Pages

Conversion Chart Featured Image. Shows kitchen tools in Imperial and Metric.

Conversion Chart

Meal Planning is a habit that is easy to fall into. Getting your week of meals together ahead of shopping actually takes less time and removes the stress of thinking about dinner.

Meal Planning 101

This is the series named Tip Friday. It provides all types of Kitchen hacks and tips.

Tips That Help In The Kitchen

Whether you make a lot of cheesecakes, or this is your first you want to read these tips first! Bain Marie.

6 Tips to a Perfect Cheesecake Experience

Worst Crock Pot Meal Irish Soda Bread In crock pot prior to cooking.
How Not to Make The Worst Crock Pot Meal

Copyright © 2021 · by Marilyns Treats

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy