Convection Oven Turkey Recipe
servings
Convection oven roasted turkey comes out crispy and golden brown with incredibly tender and juicy meat. You can cook multiple dishes in the convection oven at the same time.
Equipment
- baking sheet
- baking rack
- instant read thermometer
Ingredients
- 1 whole turkey about 10 lbs, thawed
- 2 tablespoon butter softened
- 1 tsp salt
- 1 teaspoon pepper
- or Dry Brine Recipe optional
- or Turkey Injection Recipe optional
Instructions
- Preheat convection oven to 325°F on convection bake settings.
- Rinse turkey inside and outside and pat dry with paper towels.
- Place turkey on a roasting pan or a baking rack on a baking sheet. To ensure even cooking tie the drumsticks together with some kitchen twine.
- Rub turkey first with butter then season with salt and pepper.
- Adjust oven racks so turkey will sit in the middle of the oven.
- Cook turkey checking it about every 30 minutes to make sure it is not getting too brown. If the turkey is getting too dark, tent with aluminum foil.
- Using an instant read thermometer, test the turkey breast and drumstick for doneness 30 minutes before the end of the roasting time. The turkey is done when the breast is 165°F down in the center and the legs are at least 170°F.
- Allow turkey to rest for 5-10 minutes before carving. Serve.
Notes
Cooking Time depends on the size of the turkey and the temperature it has when going into the oven:
12-14 pound turkey - 2-2.5 hours
15-19 pound turkey - 2.5-3 hours
20-25 pound turkey - 3-3.5 hours
Nutrition
Calories: 480kcal | Carbohydrates: 0.2g | Protein: 70g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 239mg | Sodium: 674mg | Potassium: 725mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 269IU | Calcium: 38mg | Iron: 3mg