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

Michael, according to Barbara Kafka a 15 pound turkey should be done in about 2 hours. Which is about 8 minutes per pound. So your turkey should take just under 90 minutes. Personally I never start the breast down. I tried that a few times years ago and didn't find that it made much difference. But I would definitely advise against it using the high heat method. I just put the turkey in the pan and after about 15 minutes I give the pan a good shake just to make sure that the turkey isn't sticking and I do that again after about another 15 minutes. Ann (still craving turkey)

Shoot- just wrote a long comment/question and it seems to have lost it. I just read this whole thread. I have cooked loads of turkeys but this will be first on convection. I have an almost 21# bird in the freezer (moving to frig tomorrow -Sunday). I usually brine but wanted to use less this year to be able to use the broth/drippings. I usually start breast-side down. I just read Pioneer Woman's article on trussing, so I am planning on doing that. I don't stuff but am open to the idea of putting butter and/or stuffing under the skin. (If it was going to be stuffed under the skin right before roasting, wouldn't it be okay to use my own stuffing recipe with eggs?) I have a digital probe thermometer that will beep when the set temp is reached. Question- How much salt is enough in brine solution and yet not too much to make the broth overly salty? I like MOIST flavorful turkey- I love gravy. I cannot stand the chokingly dry white meat my in-laws served years ago. ugh. That's what I really want to avoid.

Mountaineergirl, I think I'm the only one here with the Samsung. We replaced a 20-year-old coiltop with the induction, so, yes, definitely a huge change, but all for the good! Everything cooks so much faster, and the responsiveness is quite amazing. I like the power boost, and then to go directly to a simmer to cook rice is really great. Some people complain about the burner layout, but I am fine with it. Love using the convection! I only had to get rid of a few nonstick pans that did not work on it. Samsung was offering a starter set of Infinite Circulon nonstick, so that was a nice bonus. The fans do run after using the oven, and this bothers some people, but that's the way it works to cool the components. We got our range as a floor model plus additional clearance, so it was too big of bargain to pass up. Keep looking because a lot of people outside of GW do not even know what is induction. Thanks for the heads up on the roaster pan sides.