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

I cooked a 16 lb. turkey last week using the probe and oven on convection roast. Put the probe inside of thigh where it joins the body and set temp. for 170 and oven at 325.It turned out perfect,bird was evenly browned with no having to rotate it. Removed from oven and tented with foil for 15 minutes before carving. A 25 lb. turkey will probably take approximately 3 1/2 hours if un-stuffed but don't hold me to this estimate.

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.

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!