When it comes to cooking a turkey, a convection oven allows you to roast a full bird, or just a turkey breast, quickly and with little need for tending. A convection oven circulates heated air throughout the unit, providing fast, even cooking. Depending on the oven's model, cooking times can be reduced by as much as 25 percent, even while cooking at a lower temperature than a more traditional oven. Add this to my Recipe Box.
Preparation
Proper preparation prior to cooking is important. Roast your turkey in the center of the oven, so that the air can properly circulate around the bird. If you're using two oven racks at the time, put the bird on the lower rack, and if more than one pan is used, place them at opposite sides of the oven so that the pans do not overlap. Your bird will need plenty of room for the air, so make sure that there is at least 1 ½ to 2 inches of free space surrounding the pan. Place the turkey breast on a turkey lifter in the roasting pan. Cover the wings and drumsticks with foil, as they brown more quickly than the rest of the bird.
Cooking
Using a convection over requires lower temperatures than conventional ovens; set the oven temperature for 300 degrees F. You don't have to baste the turkey during cooking, but if you're using a marinade or sauce, wait until the end of cooking to baste.
Cooking time varies by weight, but an unstuffed bird of 14 to 18 lb. should cook for about 2 ¼ to 2 ½ hours. If the unstuffed turkey is 18 to 22 lb., extend the cooking time to 2 ½ to 3 hours. Stuffed birds take a little longer; allow for a cooking time of 2 ½ to 3 hours for a 14 to 18 lb. bird, or 3 to 3 ½ hours for a stuffed, 18 to 22 lb. bird. If you need to open the oven door often during cooking, the time required will be increased due to heat loss.
There are a few other variables to keep in mind that may affect cooking times. If your turkey is partially frozen, cooking time will be extended and the turkey may over-brown. To slow browning, cover the turkey with a foil tent; this will extend cooking time as well. Shinier metal pans cook turkey slower than darker roasting pans, and the larger and deeper the roasting pan, the greater the cooking time, due to reduced heat circulation around the turkey. Finally, if you use a lid on your roasting pan, the cooking time will be reduced.
Finishing
Your turkey is finished when the temperature at the center of the stuffing reaches 165 degrees F, and the thigh temperature is 180 degrees F. Juices from your bird should be clear, and are easily checked by deeply piercing the thigh muscle. If the juices are reddish pink, the bird will need a bit more time in your oven. Place your turkey onto a platter, remove the lifter and let the bird stand for about 15 minutes for the juices to set.
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