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
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
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
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.
I 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.
Great tips, Marilyn! Thanks for sharing this on Farm Fresh Tuesdays! Hope to see you again this week!
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!
Marilyn,
I am going to try your tips for making my turkey. Congratulations, you are being featured on Thursday Favorite Things – Thanksgiving Roundup.
https://www.eclecticredbarn.com/2019/11/thursday-favorite-things_20.html
Hugs,
Bev
Thank you Beverly for considering my turkey tips! I also appreciate the feature. Thank you so much and Happy Holiday.
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.
Let me know how it turns out if you do! You are welcome Chas. Have a great week!
I don’t have a convection oven but these were great tips for anyone who does. TFS
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.
Great tips. I hadn’t thought about the difference.
Thank you Michele. It is worth giving this method a try! Enjoy your week,
Nice post. I have not cooked a turkey in my convection oven. Maybe I will give it a try!
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!