Cooking a turkey in a convection oven is will give you a perfectly cooked Thanksgiving turkey. It really is just as easy as using a standard oven to create the perfect turkey for your holiday meal.
I am absolutely in love with our double wall ovens. They make any turkey I cook come out perfectly seared on the outside and juicy on the inside every time. Choose the size of your turkey based on how large your oven is so there are no issues closing the oven door. The size of the turkey is important and should be the first thing you consider.
A whole turkey can take a long time to reach the correct internal temperature, and you will want to make sure you have the correct deep roasting pan. This holiday season make sure that you have the right turkey, baking pan, and the best fresh herbs you can find.
We’ll show you how easy it is to cook a turkey in a convection oven instead of using a conventional oven or regular oven. Cooking a turkey is not an intimidating and it takes less time than you might thing. This turkey turns out so juicy and tender.
Recipe Ingredient Notes
To roast a turkey in a convection oven, you will need the following ingredients:
- 10 pound turkey
- ½ cup vegetable oil
- fresh rosemary to taste
- fresh thyme to taste
- salt and pepper to taste
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Convection Oven or Oven with Convection Oven Setting
- Roasting Pan
- Basting Brush
- Chef’s Knife
Instructions for Roast Turkey in Convection Oven
- Preheat oven to 350℉ on the convection setting.
- Wash the turkey inside and out and pat dry with paper towels.
- Place turkey on roasting pan and brush with olive oil.
- 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 ½ hours, or until the internal temperature of the turkey thigh reaches 180℉.
How to Store Leftover Turkey
Leftover turkey should be cooled down as quickly as possible. The more surface area that is exposed to cold air, the faster your turkey will cool. A whole turkey in a large container will take too long to cool down to a safe temperature, which will give bacteria a chance to multiple.
- In the Refrigerator: Place in an airtight container and place in the the refrigerator. Leftover turkey can store in the refrigerator for 3 to 5 days.
- In the Freezer: Once cooled, place your turkey flat in an airtight freezer bag. Label your bag with the date. Turkey stored in the freezer will last up 3 months. Thaw in a refrigerator, and use within 1 day of thawing.
- Reheating: Our favorite way to reheat leftover turkey is to warm it on a nonstick pen to give it some extra crispiness. You can also reheat in the oven at 350℉ for 12 to 15 minutes. When reheating in the microwave, heat for 1 to 2 minutes checking every 30 seconds. Try not to overheat your turkey, it can become dry and hard.
How to Safely Defrost a Turkey
There are three safe ways for defrosting a turkey:
- Under refrigeration. This requires adequate refrigerator space and advanced planning and is the preferred method for defrosting a turkey. The turkey should be placed on the lowest possible shelf to prevent any juices from spilling into other foods. A high-rimmed pan ( 2-3?) is required to catch any juices. Thaw breast side up. Defrost times will depend on the size of the bird. On average, it will take one day per 4 pounds for the bird to be completely defrosted. Plan on defrosting and cooking within a two day time period.
- Using a Large Sink and Running Water. The turkey may be defrosted by placing it in a sink of running water or in a sink of water that will be changed every half hour. Ample room is needed for loose particles and overflow. Special care must be taken in cleaning and sanitizing every tool used in preparation of the turkey. Hot water and a bleach- based cleanser should be used to sanitize the sink and utensils used.
- 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 are 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.
Frequently Asked Questions
No, you do not need to baste. Convection ovens will sear the turkey very quickly, locking No, you do not need to baste. Convection cooking will sear the turkey very quickly, locking in the juices. This is helpful if you are using a shallow roasting pan, as the juices will stay contained. The way the turkey cooks will come down to the cook time.
“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. You’ll want to wait to carve into the bird until the turkey is allowed to rest for 10-15 minutes. If you do it too early it will result in a loss of juices.
When cooking in convection, it is best to leave the turkey uncovered so that it benefits from the convection sear. However, if the wings, legs, and top of the turkey begin to brown too much, you certainly can use foil to cover these areas. The entire turkey skin should roast evenly and prove to be a delicious meal.
You can lower the oven temperature by about 50 degrees and cover the turkey with foil. This will slow down the cooking process. You can lower the oven temperature by about 50 degrees and cover the turkey with foil. This will slow down the cooking process and keep the center of the stuffing warm. When you’re ready to eat you can check the whole bird with an oven-safe meat thermometer to make sure it is cooked and ready to eat.
Thaw your turkey in the refrigerator. Frozen turkeys prevent bacteria from growing, but does not kill them. Never defrost a turkey by placing it on the counter or in a warm place. It can cause foodborne illness. A thawed turkey should be out of the Temperature Danger Zone- 40° -140° as a good rule of thumb. This general rule is an easy way to keep your turkey thawing safely.
Enjoy More Delicious Turkey Recipes
Whether you want to cook your turkey in the Instant Pot, slow cooker, or traditional oven roasting, we have got you covered. Check out our comprehensive collection of turkey recipes here.
- 5 Ways to Cook Turkey
- Instant Pot Turkey Breast
- Instant Pot Whole Turkey
- Leftover Thanksgiving Dinner Casserole
- Marinated Turkey Breast
- Slow Cooker Cranberry Turkey Breast
- Slow Cooker Turkey and Stuffing
- Slow Cooker Turkey Breast
- Thanksgiving Turkey
How to Roast a Turkey in a Convection Oven
Video
Ingredients
- 10 pound turkey
- ½ cup vegetable oil
- fresh rosemary, to taste
- fresh thyme, to taste
- salt and pepper, to taste
Instructions
- Preheat oven to 350℉ on the convection setting.
- Wash the turkey inside and out and pat dry with paper towels.
- Place turkey on roasting pan and brush with olive oil.
- 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 ½ hours, or until the internal temperature of the turkey thigh reaches 180℉.
Notes
- 12-15 pound turkeys take 1.5-2 hours
- 15-20 pound turkeys take 2-2.5 hours
- 20-25 pound turkeys take 2.5-3.5 hours
Nutrition
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