
Cooking a turkey in a convection oven is a great way to ensure your bird is juicy and tender. The convection setting reduces cooking time by up to 40% compared to a conventional oven, and the circulating hot air eliminates 'hot spots' and provides even heat.
The cooking time for your turkey will depend on its weight, and it's recommended to use a meat thermometer to check that the thickest part of the thigh (without touching the bone) has reached an internal temperature of 165°F.
For a 12-15lb turkey, you'll need to cook it for 1.5-2 hours. A 15-20lb bird will take 2-2.5 hours, while a 20-25lb turkey will need 2.5-3.5 hours.
Characteristics | Values |
---|---|
Oven temperature | 325°F-400°F |
Cooking time | 1.5-3.5 hours |
Cooking time (12-15 lbs) | 1.5-2 hours |
Cooking time (15-20 lbs) | 2-2.5 hours |
Cooking time (20-25 lbs) | 2.5-3.5 hours |
Internal temperature | 165°F-185°F |
What You'll Learn
Pre-roast prep: Pat dry, season, and brush with oil
Preparing a turkey for roasting in a convection oven is simple and will result in a juicy, tender bird with a golden-brown, crispy skin. Here is a step-by-step guide to the pre-roast prep:
Pat dry
Remove the turkey from its packaging and pat the skin dry with paper towels. This will help the butter or oil adhere to the surface. If you have brined your turkey, make sure to rinse it first to remove any excess salt from the skin and meat.
Season
Seasoning your turkey is an important step to add flavour. You can use a dry rub or a wet brine. For a dry rub, use salt and pepper, or a turkey rub, and massage it all over the bird. You can also add other ground spices and seasonings like cumin, coriander, or brown sugar. For a wet brine, submerge the turkey in a salt water solution for up to three days before cooking.
Brush with oil
Brush the surface of the turkey with melted butter or oil. This will give the skin a golden-brown colour and a crispy texture. Work the butter or oil under the skin, starting at the neck, and being careful not to tear the skin. You can also brush some inside the cavity.
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Oven settings: 325°F–400°F, convection setting
Cooking a turkey in a convection oven is about 25% faster than in a traditional oven. The convection setting circulates hot air directly onto the food, preventing oven "hot spots" and ensuring that the entire oven space is perfect for cooking the turkey and side dishes simultaneously.
When cooking a turkey in a convection oven, it is recommended to roast the turkey in the centre of the lowest rack or oven shelf so that the top of the turkey is centred in the oven. If using two racks, place the turkey on the lowest or middle rack. Adjust your oven rack to the lowest setting to ensure you have enough room for your turkey.
For a convection oven setting between 325°F and 400°F, the cooking time will depend on the weight of the turkey. For example, a 12-15 pound turkey will take 1.5-2 hours, a 15-20 pound turkey will take 2-2.5 hours, and a 20-25 pound turkey will take 2.5-3 hours. A larger turkey will require a longer cooking time.
It is important to note that the cooking time may vary depending on factors such as whether the turkey is stuffed or unstuffed, the colour of the roasting pan, and the frequency of basting. To ensure that your turkey is cooked to the correct temperature, it is recommended to use a meat thermometer. The internal temperature of the thickest part of the breast should reach 165°F, and the thigh should reach 180°F.
To prepare the turkey for cooking, start with a fully thawed turkey and let it come to room temperature before cooking. Remove the neck and giblets, and dry the turkey inside and out with paper towels. You can also apply a dry rub of kosher salt mixed with your preferred seasoning a few days in advance and leave it in the refrigerator until ready to cook. Place the turkey on a rack in a shallow pan, and balance it by placing a metal skewer between the legs or tying the legs loosely together.
When cooking, there is no need to baste the turkey, as the blowing heat will sear the turkey quickly, locking in the juices. However, if a special sauce or marinade is used, baste the turkey during the last hour of cooking. Additionally, there is no need to cover the turkey with foil, as you want it to sear and reach a golden brown colour. However, if the legs or wings start to get too brown, you can cover those areas with foil.
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Roasting time: 1.5–3.5 hours, depending on weight
Roasting a turkey in a convection oven is a great way to get a juicy, tender, and flavourful bird. The convection setting reduces cooking time by up to 40% compared to a conventional oven, so you can have your holiday meal ready in less time!
The roasting time for your turkey will depend on its weight. A good rule of thumb is to allow 15–30 minutes per pound of turkey. So, for a 12–15-pound turkey, you'll need to roast it for 1.5–2 hours. For a larger bird, say 15–20 pounds, allow 2–2.5 hours. And if you're feeding a crowd and have a 20–25-pound turkey, expect it to take 2.5–3.5 hours to roast.
Of course, these times are just estimates, and the best way to know if your turkey is done is to use a meat thermometer. Insert it into the thickest part of the thigh and breast, being careful not to touch the bone. Your turkey is cooked when the internal temperature reaches 165°F in the thickest parts. If you've stuffed your turkey, make sure the centre of the stuffing has also reached 165°F.
To get the most accurate reading, check the temperature in several places—both thighs and both sides of the breast. And remember, your turkey will continue to cook for a bit after you take it out of the oven, a phenomenon known as "carry-over cooking". So, it's best to let the turkey rest for at least 15–30 minutes before carving. This resting period also allows the juices to redistribute, making the meat even juicier and more tender.
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Internal temperature: 165°F–185°F
The internal temperature of a turkey is a key indicator of when it is cooked and safe to eat. The USDA recommends that the thickest part of the breast should reach 165°F, while the thigh should be cooked to 170°F. Some sources suggest that the breast can be cooked to 170°F and the thigh to 180°F.
A whole turkey can take a long time to reach the correct internal temperature, and it is important to ensure that the turkey is cooked through to avoid food poisoning. The internal temperature should be measured in several places, including the thickest parts of the breast, thigh, and wing.
When cooking a turkey in a convection oven, it is recommended to set the oven temperature to 300-350°F. This is lower than the temperature used in a conventional oven because convection ovens cook more quickly and efficiently. The average cook time for a turkey in a convection oven is generally between 2 and 4 hours, depending on the size of the bird. For example, a 12-15 pound turkey will take 1.5-2 hours, while a 20-25 pound turkey will take 2.5-3 hours.
It is important to note that the cooking time may vary depending on the brand of oven, and it is recommended to reduce traditional turkey baking times by 10-40%. It is also suggested to start with a fully thawed turkey and to use a meat thermometer to monitor the internal temperature of the bird.
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Resting time: 20–30 minutes
Resting the turkey is an important step in the cooking process. Once the turkey is removed from the oven, it should be left to rest for 20–30 minutes. During this time, the internal temperature of the turkey will continue to rise, reaching the perfect carving temperature of 180–185°F. This process is known as "carryover cooking", and it ensures that the meat will be tender and juicy.
While the turkey is resting, the juices will re-absorb into the muscle fibres, making the meat even more succulent. This process also makes the turkey easier to carve. It is recommended to tent the turkey with foil while it rests, to keep it warm.
Once the turkey has rested, it is ready to be carved and served. However, before carving, it is important to check that the turkey has reached the correct internal temperature. This can be done by inserting a meat thermometer into the thickest part of the thigh and breast, without touching the bone. The internal temperature should reach 165°F for food safety. If the turkey is stuffed, the temperature of the stuffing should also be verified to ensure it has reached 165°F.
In addition to resting the turkey, it is also important to let it cool down before storing any leftovers. The leftover turkey should be placed in an airtight container and stored in the refrigerator, where it can last for 3 to 5 days. If you wish to freeze leftovers, place the cooled turkey in an airtight freezer bag and label it with the date. Frozen turkey can be stored for up to 3 months.
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Frequently asked questions
The cooking time depends on the size of the turkey. A 12-15 lb turkey will take 1.5-2 hours, a 15-20 lb turkey will take 2-2.5 hours, and a 20-25 lb turkey will take 2.5-3.5 hours.
The recommended temperature for roasting a turkey in a convection oven is 325°F. However, some sources suggest preheating the oven to 400°F for the first 15 minutes, then reducing the temperature to 350°F for the remainder of the cooking time.
The turkey is done when it reaches an internal temperature of 165°F in the thickest part of the thigh and breast, without touching the bone. It is recommended to use a meat thermometer to check the temperature in multiple places.