How to roast a turkey in a convection oven
Convection oven roast turkey is the best way to get crispy, golden skin with the juiciest, most tender meat. It’s a fool-proof way to make the perfect turkey every time, with no basting required. And, it takes less time than a conventional oven. It’s easy to prepare and is sure to impress!
Servings: 15 servings
Calories: 392kcal
Ingredients
- 1 whole turkey
- 8 tablespoons melted butter Based on a 20 pound bird. Scale down if yours is smaller.
- ¼ cup turkey rub try this All-Purpose Seasoning or use your favorite poultry rub. Based on a 20 pound bird. Scale down if yours is smaller.
- 1 pound fresh aromatics whole herbs, spices, fruit and vegetables. See How to stuff in post for recommendations.
Instructions
- Pre-heat oven to 325℉ on the convection setting.
- Pat the skin dry. This allows the butter to adhere to the surface.
- Season the cavity with the rub and stuff with aromatics.
- Brush the surface with melted butter.
- Sprinkle rub over the buttered bird.
- Transfer to a roasting pan with a roasting rack.
- Optional: Truss the bird. Tie the legs together with kitchen twine. This is more for visual appeal than anything. It will cook evenly whether trussed or not.
- Bake on convection until the internal temperature of the thickest portion of the thigh and breast (without touching the bone) all reach 165℉. This will take between 1.5-3.5 hours depending on the size of your bird. See How Long To Cook in a Convection Oven in post for approximate cooking times.
- Rest for 30 minutes before carving.
Notes
Expert tips
- If the skin begins to get too browned, cover those areas with foil during the cooking process. If you turn off the convection setting and use the roast setting, the temperature in the oven will decrease and the bird will take longer to cook.
- Start with a fully thawed bird. If it's slightly frozen on the inside, you can use the cold water thawing method to finish the thawing process. If the bird is still partially frozen when going in the oven, the exterior will get overcooked by the time the internal temperature reaches 165°F.
- Use a cold bird for best results. It does not need to reach room temperature before preparing. The melted butter should have the opportunity to harden a bit on the skin before applying the rub for the best adhesion.
Nutrition
Serving: 8ounces | Calories: 392kcal | Carbohydrates: 0g | Protein: 62g | Fat: 14g | Cholesterol: 290mg | Sodium: 236mg | Potassium: 515mg | Fiber: 0g | Net Carbs*: 0g
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