What was temperature? Does the oven have probe?

The owner's manual recommended 325 degrees on convection roast feature, so, set for 350 and it automatically reduces by 25 degrees. No, there is no turkey probe with the Samsung. The thermometer popped up on the turkey--I know not to trust those, but then I checked it with my own. Wow. I figured 2.5 hours based on the chart in the manual, but it was ready early.

I will definitely do this again!

I haven't used the convection roast on my oven yet. For some reason I find it intimidating and confusing. I am glad that you reported on
your positive experience. I am going to have to take the time to sit down with that darned manual and figure it out!

Yes, I was a little intimidated, too, about the "open" cooking, that's why I tried with the chicken parts first a couple of weeks ago. Go for it! Turkeys and turkey breasts are so inexpensive around the holidays.

Yea, I had that happen too. And then the smell drove us nuts, so DH and I decided to have Turkey Dinner earlier than expected.

I have the Elux - and used the "perfect turkey" with the probe. Instructions said to expect 8-10 mn per pound, and I'd say it was closer to the 8 than the 10. My old convection oven was more like 15mn per pound.

I am so use to the Turkey not being done when everything else was ready - but it is much easier to keep the turkey warm while heating veggies than the other way around.

Now I know what to expect so if I am cooking for guests, it won't be a surprise. The turkey turned out looking beautiful out of the oven, tasted good too.

Cathy

Me too!! I had a 21 pound bird in my Electrolux oven, used the Perfect Turkey button and it was done in just THREE hours! It was not stuffed, other than parsley and lemon. I had planned on 4 to 4 and a half hours. It was beautiful, perfectly browned and moist. I even double checked the E'lux's probe temp with another thermometer--and yep, it was done. We kept it warm on "keep warm" for another hour before serving and it was still terrific. We had a great time.

Cj

We also used the convection oven for the turkey and were impressed with how it came out. Very moist inside, the skin seemed a little crispy. Far less drippings than I ever remember.

Doonie-Me too!
First time using my new convection oven (kitchen remodel not done- but am using stove). I finally did it! I cooked two turkeys this week- both in convection oven, and I'm so amazed at how fast and perfect everything was. And, wasn't it nice for a change to not be a slave to the basting? I think I spent the time looking at posts on GW rather than constantly opening the oven door to check on the turkey! At 2.5 hours the oven let out this beep I haven't heard before and then just shut off! It was awesome! And I only have one burn on my hand instead of the many I usually end up with!

yep....1st time roasting a 14 lb (actually two 14 pound turkeys side by side) turkey in my bluestar convection - i did breast down @425 for 25 min. and then 1.30 hour later breast up it was DONE!!!!! brown, crisp and early.

I am so jealous. I went to a relative's house yesterday for Thanksgiving. She cooked this poor 21-lb (stuffed) turkey for 7 hours. It was like chewing sawdust. She doesn't believe in meat thermometers.

For some reason, I had never done a turkey in POC - it does have a convection roast - so I did it. 18 lbs, 2.5 hours.

After reading this as a suggestion, I cut up the turkey before cooking by cutting off the two thigh-leg portions and then cutting the back away from the breast, but otherwise left the whole breast intact with the wings. Turned out great. Admit to some basting.

Couldn't believe that POC was actually good for something! I used a pile of stuffing for leverage and "reassembled" it to look like an intact turkey. Goodness, I'm such a dork!

Half of what was nice was the speed, but the other half turned out to be carving - it was so easy not to have to fight the entire turkey sliding around thing.

I only did a turkey breast and it took no time at all-less than 1/2 hr. The day before I tried turkey wings to make Tyler Florence's perfect gravy. Yummo. Better than the near paste a relative usually makes. Thank You Tyler!! Guess I had too much time to watch TV instead of cookin'. Today we tore out all the cabinets...getting ready!

That happened to me as well--only not on purpose and not with convection. IT was the darndest thing. My 13.5 turkey was DONE in two hours--at 325 degrees in a standard oven!

I was left scrambling to boil potatoes for mashing. I put the not-quite-ready rolls in the warming drawer on "Proof" and got the sides in the other oven.

I still cannot believe that I managed to get it together without it being a total disaster. Color me surprised when the thermometer beeped at two hours. REALLY surprised.

Oh, I can laugh now... ;^)

Hope everyone had a wonderful Thanksgiving!

Wow..this is so encouraging to read. We are just getting used to our Electrolux oven and haven't tried the convection part but I'm dying to try the perfect turkey.

First time for me too! My 15 pounders were both done in 3 hours. I too found myself scrambling to get everything else finished. We had 28 people and plenty of drinks, so nobody complained when we still ate an hour later than planned.

I used convection bake because I read that the roast might cook the outside too fast and then inside may not be done. Mine was stuffed and I didn't want to take a chance.

I want to try the convection roast sometime, but will probably do beef for that. I also realize that I don't really like turkey. I just like the gravy!

I also used convection roast for the first time, roasting 16.5 pound turkey (not stuffed). Started with 425 degrees breast up for 30 minutes; then flipped bird and cooked at 425 for another 30 minutes; then the final hour at 325 degrees. The central NJ free-ranger came out perfectly. And yes, my cat parked right in front of the oven, monitoring the bird the whole two hours.

My first turkey done in a Wolf oven on convection roast was done an hour early and guests were an hour late. Plus, everyone had to stand in the new kitchen to talk while we were trying to adjust and save dinner. My first Thanksgiving in the new kitchen was not a happy one. The 22 lb bird this year was done in 3 hours -- and I got busy and forgot about basting it so we didn't. The convection sears the skin and seals in the juices, so my problem has been more with having enough drippings to make gravy than with having to baste. The turkey was great.

We did a smaller turkey over the sumer -- I think 13 lbs in less than an hour and a half. I think about how my mom would get up early to start the turkey and how long it would take to cook. I wish she had enough memory left to compare notes.

17 pound turkey was done in3 hours in my new GE Profile oven, on convection roast with a probe. My son's girlfriend who is attending culinary school insisted on doing our T'giving dinner and she was surprised...especially when the turkey was ready at 11 am, and the meal was scheduled for 1 pm! I was a little worried about leaving the turkey sitting for 2 hours but it was unstuffed, and all was well. She had brined it and it was very moist and tasty.

The kitchen definitely got its baptism this Thanksgiving. Used the oven, the warming drawer and especially the dishwasher to handle 20 guests, a big meal and a huge dessert spread. After I finished being uber-nervous about turning over my brand new kitchen to someone else everything went very well!

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?