Angep, I've used convection for turkeys for the last 5 years, roasting both whole turkeys and turkey breast. Last year we had a 13-lb. turkey. I convection roasted it at 325 degrees for 2 hours and my note rave about it!

In some prior year, I called the Butterball hotline to get some convection tips. They said not to cover with foil, to roast at 325 degrees, breast up, flat rack. Roast to 180 degrees in thigh. Do not preheat oven (use your probe). Takes 2-2 1/4 hours. Turn turkey half way through because the fan may dry it out.

Good luck!

Last year was the first year for me using a convection oven. The one pointer I would have for you is to make sure there is enough liquid in the pan through out the cooking process. It seemed as though using the fan dried out the pan juices and I ended up with little gravy. This year I plan on using a lot more chicken broth in the pan while roasting.

Chris

Chris, I agree! I haven't had gravy in 5 years! This year I used Woodie's recipe for make-ahead gravy even though I'm not using convection. I'm tired of not having it! I would suggest using some white wine in the pan--makes the best gravy you've ever tasted!

Good advise! The reason you don't get the juice is because it is still in the turkey. That is the beauty of convection - juicy inside and nice and brown and crisp on the outside.

I did a bigger bird at 350 and will try the 325 this year as I did feel like it was getting too brown and I was tempted to foil it!

Thanks for the advice.

I will go thaw some stock, and get more wine(not really a problem though). :) I only have a v rack, so that will have to work. I do have a gravy jar as backup, if I don't get enough drippings.

I"ll be watching this thread as we just bought a new stove, and I'm hoping to convection roast our turkey too. I usually begin roasting at a high heat then turn down to 375 for the remaining time.
Catherine

here is an article I found that may be of some interest

Here is a link that might be useful: convection turkey