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

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

The brining won't make a difference in the time you cook in a convection oven.
Linda C

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

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?

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

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!

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

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.

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 50°F as well as the cooking time.