Convection oven and turkey

18 years ago

I'm new to this forum since I've been hanging out on the kitchen and home dec forums during a major remodel. Now that my kitchen is finished, I'd like to start using some of the new-to-me goodies. The new oven is a convection and I'd like some advice about cooking turkey in it. Any words of advice? I usually brine the turkey and don't know if that will affect the cooking time with convection. Thanks so much.

Patti

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Comments (10)

msafirstein
18 years ago
My experience with a convection oven is that it just cooks a bit faster so is more energy efficient and I've not noticed a difference in taste at all. I think it is about 25% faster but someone may have more experience then me and have a more detailed answer.

Michelle
grainlady_ks
18 years ago
Did your new oven come with any kind of manual or book that might give you the information or recipe? You'll need to reduce both the cooking time and temperature.

Check out the link below for more information.

-Grainlady

Here is a link that might be useful: Convection Oven Turkey Roasting Guide
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I realize I'm resurrecting an old thread - apologies for that. :-)) I cooked my first convection turkey yesterday, having read the old thread. I partially cooked my Xmas turkey on convection but that was largely cause I was late putting it in so I wanted to hurry it along. LOL!! This time was Convect from beginning to end. Largely it turned out fine. I do have some questions/issues: It seems Buehl makes basically the same stuffing I do. Mine was not wet at all before I stuffed. It would have been fine in a normally roasted turkey. However with this method it was really quite mushy -- more like porridge than stuffing and, as I LUV stuffing, I need to *fix this*. I was thinking I'd leave out the egg/water I usually put in the stuffing but it appears you use it. OR do you use egg only with no water or just a drop or two to thin the egg? Buehl, in the thread you didn't mention at what temp(s) you convect your turkeys. I used 375 for 20 mins then down to 325 for the remainder. A 13# turkey took 2 hours and 20 minutes to reach an internal of 175 degrees (probe). Is this similar to what you use? You mentioned wrapping the legs or anything subject to overbrowing. Does this mean you don't tent it at all but simply cover/wrap whatever appears to be getting too brown? I read on the noted thread that there was very little juice/fat from these convected turkeys thus gravy was hard come by. I used 2 Tbsps of Becel (marg) plus a little turkey fat in the bottom of the pan (as I do with any turkey) and had more than enough for gravy so don't know what that's about?? I was prepared for that event with turkey gravy mixes but didn't need to use them. What do you do about gravy? I apologize for asking so many questions of you but it seems you have a very similar taste in 'turkey dinner results'. :-)) Moreover you have vastly greater experience! Hope you don't mind my picking your brain. TIA Holly
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I'm cooking our Thanksgiving turkey this very moment.. (we do it Saturday after due to family that has to work, etc..) SO anyway.. this is our first home, and the first thanksgiving we've held.. and I've never ever made a turkey before.. SO this is what I did.. and tell me if it's going to turn out disastrous or not! I preheated my electric roaster to 450F and rubbed butter, s&p, and paprika on turkey(its 18 lbs).. i browned it for about 30 minutes.. then i turned it down to 325.. and i also have a box of chicken broth in the bottom of the roaster. I started this whole process around 11:30am.. it's not 3:13pm.. and I'm hoping it's done by 4:30pm.. any ideas if it will be or not?? It's been cooking at 325F for about 3 hours now.. and I keep finding sites that say about 4 hours to cook.. i also just turned it up to 350 to be totally sure it cooks all the way
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My sis hosted this year but last year I had 2 birds: a 14 lb (maple brine, grilled) and a 27 lb (herb brine, roasted in oven.) (In case you're wondering about all that turkey, the butcher made a mistake; I had ordered a 12-14 lb and a 16-18 lb.) I followed a couple recipes closely and used remote thermometers, but both birds got done VERY early -- before guests even arrived! So I put the small bird into a cooler and shut the lid; the big bird I wrapped in foil and then beach towels. Both birds sat for a couple hours just steaming in their wrappings... and both were incredibly tender and moist. So if you're ever in a situation where the bird is done too early, see if you have a cooler big enough to set the bird into. It turned out great! runninginplace: how fun to have a culinary student doing your meal! Any tips to share?
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Rules of thumb with convection are 25° F lower or 10-20 minutes fewer for the same recipe IF it takes less than an hour. If it's longer, like a turkey, there's much less of a difference. Your oven may have quirks, however. Even though convection evens out the air temperature a lot (that's the main point of it), with a fan you can get a hot spot, depending on what is blocking the airflow, how. If you use a deep roaster, there's no problem. If you tent with foil, there's less of an issue than in a short sided open roaster with no cover. For the last method, keep your eye on it so that you don't get one burnt spot, or have the skin way too done and the inside not cooked. Browning happens at 350° F and above. That's one reason that many cakes are baked at 325-330°--those aren't supposed to brown. Be careful with that automatic temperature adjustment that you have something that you want to be nice and caramelized go wan and pale because the oven is second guessing you. It's possible that there's some kind of magic where their fan heat is a lot hotter than the set temperature, but normally that is not the case. Often a large turkey is cooked longer at a lower temperature specifically so it will not brown, then the temperature is raised near the end to make the skin crisp and pretty. A moist environment helps with the crispness. If it gets too brown too fast cover it. I don't use a lot of foil, but a roll of heavy duty foil can get you out of a jam. :) And it's totally recyclable. In your situation, I'd pretend that this wasn't a new to me oven and just cook the danged turkey, ignoring that there was the addition of convection, but I'd put a lot of extra time (like an hour or even more) extra from the start time, and I'd check it as it cooks. That's a good way to learn more about the new oven too. Remember, a turkey needs to rest for a good long time. It's probably the long resting that made those turkeys of Suzanne's so good. If your bird is done way too early, just put some foil over it, and some heavy towels, or let it sit in the cooling oven (if the oven is really cooling, or with the door cracked open). It won't suffer from a good long rest. Wishing you a wonderful meal and much joy from your new range.
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lindac
18 years ago
The brining won't make a difference in the time you cook in a convection oven.
Linda C
patti_bee
Original Author
18 years ago
Thanks for the postings. I am a religious reader of appliance manuals but I just realized that I've been reading the Advantium manual instead of the oven manual. Ooops! So I'll try that. LOL Guess I'm just wanting to avoid ruining the T Day turkey so maybe I should use the probe too. You'd think I had never cooked before and, hey, it's only food! Thanks again.
Patti
livvysmom
18 years ago
I have not made a turkey before, but I notice when I roast a chicken in my convection oven there is very little pan drippings to make gravy with. I attribute it to having to roast uncovered. Any ideas?
nicoletouk
18 years ago
livvysmom, as I understand it convection roasting seals the roast quickly, thereby keeping all of the juices inside. However, I did just get my convection range last week and it isn't working properly so I am NOT speaking from experience!

On the other hand I have a co-worker who has convection and hates it. She claims when she makes a roast all of the juices are splattered all over the oven.

Nicole
magothyrivergirl
18 years ago
When cooking w/ convection, you must reduce the temp - maybe that caused the splattering. I have had 2 convection ovens - this one has a Pure Convection setting that I use all the time. I do not bake, so cannot speak for baked goods, but love everything else. Oven rack position is also important.
Don't be afraid of it - but keep notes on what works for you. Enjoy your oven!
patches123
18 years ago
I too will/could be using convection this Thanksgiving and would love any tips. I had posted over on appliances before I found the cooking forum. I saw an article online about convection roasting a turkey. My Bosch Integra does have covection roast and convection bake...anyone know how the settings differ?

Does the linked article pretty much cover everything or is there something else I should be aware of?

Here is a link that might be useful: Convection Turkey
cookie8
18 years ago
I'm in Canada and made my first turkey (last month) using convection (usually use regular oven) and it was my best one ever. I also used a tinfoil tent instead of roaster lid. Enjoy your holiday.
User
18 years ago
Well I've roasted Turkeys, chickens, beef, etc using convection and I've baked using the convection setting on a couple of different ovens I've had and to be honest, I prefer baking and roasting using the regular oven settings.

I don't believe that roasting using convection has a relationship to the amount of juices in the pan. I think that just depends on the bird. Some chickens and turkeys just seem to have more fat as well as more juices. I'm amazed at the amount of rich gravy I can get off of a small chicken and yet can roast a turkey and have very little in the way of drippings.

The one thing to remember when roasting/baking using the convection setting is that depending on the range, you will need to reduce the heat by 25 to 50Â°F as well as the cooking time.

Convection oven and turkey

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msafirstein

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Convection oven and turkey

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