Cooking a Turkey in a Convection Oven

Late last year I bought myself a shiny new, stainless steel oven, with the convection option and a few other wonderful options lol!  Today I cooked my first turkey in it!

I thought I would do a post about it in case, like me, other people aren’t really sure of the cooking time differences and how well it does cook the turkey.

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Sandie

I started of course with my turkey. This turkey was about 18 lbs.  I didn’t stuff this one, I am going to try something different with the stuffing this year.

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I melted some margarine and added the seasonings, mixed it up and using a basting brush covered the whole turkey in the mixture.

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I found a great chart on butterball.com, telling me how long to cook per pound.  Here is where I found it: http://www.butterball.com/how-tos/roast-a-turkey.

I read that not only do you put nothing in the bottom of the pan such as water or broth, you do not baste the turkey either.  Yes, I was concerned lol.  Good thing is that I always cook my turkey ahead of time so if it really didn’t turn out I could start over and cook another one the usual way!

Thankfully that didn’t happen.  The outside was browned, the skin was nice and crispy and it was cooked all the way through.  The only thing I found was it didn’t carve as well as cooking it the normal way… that or I was just having a really bad “carving day.” Either way, Chris did the official taste test and assured me that it tasted just fine!

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I was also really concerned that I wouldn’t end up with any “juice” for gravy. I was counting on what I read about cooking a turkey this way. It advised that after cooking you let the turkey “rest” for 20 minutes, then you “tip” the turkey a bit and the juices will come out.  And they did!  Considering I didn’t add any water or broth like I normally would to the bottom of the pan and didn’t baste it at all, there was more than enough juices after for gravy.

(I always let the juices sit in a covered bowl in the fridge overnight to allow the fats to rise to the top and solidify, making it much easier to remove before making the gravy)

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I carved the turkey (not well), placed it all in a pan that I can freeze it in, added some broth so that when I reheat it, it doesn’t dry out.

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I  then covered it with tin foil and wrapped it in plastic wrap to freeze.

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I will freeze it until the day before I need it. I usually start to thaw it the night before, in the fridge.  I also make ahead my gravy and freeze it, along with my Garlic Smashed Potatoes, turnip, the pies and other desserts, pretty much everything but the fresh Brussel sprouts. I find it makes the holidays so much less stressful for me and gives me the free time to actually enjoy the day.

I also “pick the carcass” for any small loose pieces of turkey to add to the Turkey Soup I will make for Chris after I boil the carcass to make broth!

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And that’s it.  A wonderful first experience cooking my holiday turkey in a convection oven.  If this helps even one person have the same great, first experience I will be happy!

 

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