
Cooking a turkey in a convection oven is faster and more efficient than using a conventional oven. A convection oven has a fan and exhaust system that circulates hot air around the food while it cooks, and ventilates to prevent humidity. This means that the cooking time for a turkey in a convection oven is around 25% shorter than in a traditional oven. The size of the turkey will determine the cooking time, with a 12-15 pound turkey taking 1.5-2 hours, a 15-20 pound turkey taking 2-2.5 hours, and a 20-25 pound turkey taking 2.5-3.5 hours.
Characteristics | Values |
---|---|
Oven type | Convection oven |
Oven temperature | 325°F-400°F |
Pan type | Shallow, low-sided, or high-sided roasting pan with a rack |
Turkey weight | 6-25 lbs |
Turkey type | Whole turkey, unstuffed or stuffed |
Cooking time | 1.5-4.25 hours |
What You'll Learn
Cooking times for different weights of turkey
The cooking time for a turkey depends on its weight and whether it is stuffed or unstuffed. Here is a table of cooking times for different weights of unstuffed turkeys:
| Weight | Cooking Time |
|---|---|
| 8-10 lbs | 1 hr 45 mins - 2 hrs 15 mins |
| 10-12 lbs | 2 hrs 15 mins - 2 hrs 30 mins |
| 12-14 lbs | 2 hrs 30 mins - 3 hrs |
| 14-16 lbs | 3 hrs - 3 hrs 30 mins |
| 16-18 lbs | 3 hrs 30 mins - 4 hrs |
| 18-20 lbs | 4 hrs - 4 hrs 15 mins |
| 20-24 lbs | 4 hrs 45 mins - 5 hrs 15 mins |
For stuffed turkeys, the cooking times are as follows:
| Weight | Cooking Time |
|---|---|
| 6-8 lbs | 2 hrs 30 mins - 3 hrs 30 mins |
| 8-12 lbs | 3 hrs - 3 hrs 30 mins |
| 12-14 lbs | 3 hrs 30 mins - 4 hrs |
| 14-18 lbs | 4 hrs - 4 hrs 15 mins |
| 18-20 lbs | 4 hrs 15 mins - 4 hrs 45 mins |
| 20-24 lbs | 4 hrs 45 mins - 5 hrs 15 mins |
Please note that the cooking times may vary depending on the oven temperature and other factors. It is always important to check the internal temperature of the turkey to ensure it is cooked thoroughly. The internal temperature of the thickest part of the thigh should be 165°F without touching the bone.
Beets: How Long Do They Last in the Fridge?
You may want to see also
How to prepare the turkey for roasting
Preparing a turkey for roasting is simple, but there are a few key steps to follow to ensure your bird is cooked to perfection. Here's a step-by-step guide on how to prepare a turkey for roasting:
Thaw the Turkey:
If you're starting with a frozen turkey, it's crucial to allow enough time for it to thaw safely in the refrigerator. A large turkey can take several days to defrost thoroughly. Check the weight of your turkey and plan accordingly, allowing approximately 24 hours in the fridge for every four to five pounds of turkey.
Brine the Turkey (Optional):
Brining the turkey is an optional step, but it can enhance the flavour and texture of the meat. If you decide to brine, you can use a dry brine or a wet brine. This process infuses the meat with salt, resulting in a juicier and more flavourful turkey. Allow enough time for brining, usually up to 24 hours or according to your brine recipe. After brining, remove the turkey from the brine and pat it dry with paper towels.
Remove Giblets and Neck:
Look inside the turkey cavity and remove the giblets and neck, which are often packaged inside the turkey. You can set these aside and add them to the roasting pan along with the turkey to enhance the flavour of your gravy.
Pat the Turkey Dry:
Use paper towels to dab the skin of the turkey dry. This step is important as it helps the skin crisp up during roasting. If you plan to stuff the turkey, also wipe the inside of the cavity with a dry paper towel to remove any debris.
Season the Turkey:
Rub the skin of the turkey with olive oil or melted butter to moisten it. Then, season the turkey generously with salt, pepper, and your choice of herbs such as rosemary, thyme, sage, or poultry seasoning. You can also add aromatics like quartered apples, halved lemons, or garlic cloves inside the cavity to infuse additional flavour.
Tuck the Wing Tips:
Flip the wing tips underneath the back of the turkey. This step helps stabilise the turkey and ensures more even roasting, preventing the wingtips from burning.
Stuff the Turkey (Optional):
If you choose to stuff your turkey, prepare your stuffing recipe and allow it to cool completely before stuffing. Gently and loosely stuff the cavity of the turkey with the cooled stuffing. You can also add some stuffing to the neck cavity and seal it with a flap of skin. If you prefer not to stuff the turkey, you can add onion and fresh herbs to the cavity for extra flavour.
Tie or Truss the Legs:
Cross the legs of the turkey at their "ankles" and tie them together with kitchen twine. This step helps the turkey cook more evenly and gives it a tidy appearance. If your turkey has a flap of skin near the cavity opening, you can tuck the legs into that flap.
Place on a Roasting Rack:
Place the prepared turkey on a roasting rack inside a roasting pan. If you don't have a roasting rack, you can use balled-up aluminium foil or large pieces of onion, celery, or carrot to lift the turkey off the bottom of the pan, ensuring it's not sitting directly in the juices.
Preheat the Oven:
Preheat your oven to 325°F (162°C) or follow the specific instructions provided by your convection oven manufacturer.
Insert a Meat Thermometer:
Insert a meat thermometer into the thickest part of the thigh, ensuring it's not touching the bone. This will help you monitor the internal temperature of the turkey during roasting to ensure it reaches the safe minimum temperature of 165°F (74°C).
Now that your turkey is prepared and ready to go into the oven, you can follow the roasting guidelines provided by your convection oven's manufacturer or refer to general roasting guidelines for convection ovens. Enjoy your perfectly roasted turkey!
Roasting Veggies: The Perfect Timing at 400 Degrees
You may want to see also
Oven temperature and rack placement
Oven Temperature:
When roasting a turkey in a convection oven, it is recommended to set the temperature between 325°F and 350°F. This temperature range is lower than what you would typically use in a conventional oven, which is usually set at 350°F. The reason for this difference is that convection ovens circulate dry, hot air around the food, cooking it more efficiently and evenly. This results in faster cooking times, so a lower temperature is necessary to prevent overcooking.
If you are using a dark roasting pan or an oven roasting bag, it is advisable to reduce the temperature further to 300°F. Additionally, if you notice that your turkey is browning too quickly, you can lower the oven temperature by about 50 degrees to slow down the cooking process.
Rack Placement:
To ensure even cooking and optimal heat circulation, it is best to place the turkey on the lowest rack or oven shelf in the center of the oven. This positioning ensures that the top of the turkey is centered in the oven, allowing for even cooking on all sides. If you need to use two racks, place the turkey on the lowest or middle rack. When using two roasting pans, position them in opposite corners of the oven, ensuring that one pan is not directly over the other.
By following these guidelines for oven temperature and rack placement, you'll be well on your way to achieving a perfectly roasted turkey with juicy meat and crispy skin.
Roasting Chicken: The Perfect Timing for a 2lb Bird
You may want to see also
How to check when the turkey is cooked
There are a few ways to check if your turkey is cooked. The most common and accurate way is to use a meat thermometer. The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching the bone should be 165° to 170°F. The temperature in several places should be verified—the thickest parts of the breast, thigh, and wing. The USDA recommends that the internal temperature of the turkey should be 165°F.
Other ways to check if your turkey is cooked include checking if the legs move loosely and if the juices run clear. You can also check by looking at the colour of the meat—if there is still a lot of pink, it may not be cooked. However, it is important to note that a little pink does not necessarily mean the turkey is undercooked. Checking the temperature with a meat thermometer is the most accurate way to tell if your turkey is cooked.
Pressure-Cooking Rib Roast: How Long for Tender Results?
You may want to see also
Tips for cooking a turkey in a convection oven
Pre-roasting
Before you start roasting, there are a few things to keep in mind. Firstly, make sure your turkey is fully thawed. If it's still slightly frozen, you can use the cold-water thawing method to finish the process. It's important to start with a fully thawed bird to ensure even cooking.
You should also remove the turkey from the refrigerator a few hours before cooking to let it come to room temperature. This will allow the heated air of the convection oven to penetrate the thickest parts of the turkey more easily. However, if it's too cold, the turkey will cook unevenly, so don't leave it out for too long.
If you wish, you can season the turkey the day before with a dry rub for added flavour. You can also stuff the cavity with aromatic herbs, fruits, and vegetables to infuse the meat with extra flavour. Onion, garlic, apple, pear, and lemon wedges are all great options.
Roasting
When you're ready to roast the turkey, preheat your convection oven to 325°F–350°F. Place the oven rack on the lowest setting to ensure you have enough room for the turkey. If you need to use two racks, place them in the lowest and middle positions, making sure they're not directly over each other.
Use a shallow, low-sided roasting pan with a rack to allow the hot air to circulate around the turkey. Place the turkey on the rack and tuck the wings underneath. There's no need to truss the turkey, as this will prevent hot air from reaching all parts of the bird. However, you can insert a long skewer or metal skewer between the drumsticks to keep the turkey balanced and prevent it from toppling over.
Brush the turkey with olive oil or vegetable oil and sprinkle with your desired seasonings. Fresh rosemary and thyme are popular choices. You can also loosen the skin at the edge of the breast and rub the herbs underneath.
Place the turkey in the preheated oven and follow the recommended cooking times based on the size of your bird. For a convection oven at 325°F, the general guidelines are:
- 6 to 10 pounds - 1½ to 2 hours
- 10 to 18 pounds - 2 to 2½ hours
- 18 to 22 pounds - 2½ to 3 hours
- 22 to 24 pounds - 3 to 3½ hours
For a convection oven at 350°F, the cooking time is slightly shorter:
- 12-15 pounds - 1.5-2 hours
- 15-20 pounds - 2-2.5 hours
- 20-25 pounds - 2.5-3 hours
Use a meat thermometer to check the internal temperature of the turkey. The thickest part of the thigh, without touching the bone, should reach 165°F. If your turkey is stuffed, also check that the stuffing has reached 165°F.
Post-roasting
Once the turkey has reached the desired internal temperature, remove it from the oven and tent it with foil. Let it rest for about 20 minutes before carving. This allows the juices to redistribute, resulting in a juicier turkey. The internal temperature will continue to rise during this time, a process known as carryover cooking.
Additional tips
- If any parts of the turkey, such as the legs or wings, start to get too brown, cover them with foil.
- There's no need to baste the turkey when using a convection oven, as the blowing heat seals in the juices. However, if you're using a special sauce or marinade, you can baste the turkey during the last hour of cooking.
- Convection ovens cook more efficiently than conventional ovens, so reduce traditional turkey baking times by about 25%-40%.
Roast Timing: Rump vs Chuck, What's the Difference?
You may want to see also
Frequently asked questions
The roasting time depends on the size of the turkey. For example, a 12-15 pound turkey takes approximately 1.5-2 hours, while a 20-25 pound turkey takes 2.5-3.5 hours.
The ideal temperature for roasting a turkey in a convection oven is 325°F. However, if using a dark roasting pan or an oven roasting bag, reduce the temperature to 300°F.
A turkey is done roasting when the internal temperature reaches 165°F in the thickest part of the breast and thigh, without touching the bone. The legs should move loosely, and the juices should run clear.
No, basting is not necessary when roasting a turkey in a convection oven. The circulating hot air will sear the turkey, locking in the juices.
It is best to leave the turkey uncovered to allow for even browning. However, if the wings, legs, or top of the turkey start to brown too much, you can cover those areas with foil.