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Sliced Roasted Turkey on a Platter with Side Dishes

Turkey in a Convection Oven

Evelyn
Cook a perfectly juicy Turkey in a Convection Oven with crispy skin and even roasting. Get the best tips, cooking times, and step-by-step instructions!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 350 kcal

Ingredients
  

For the Turkey:

  • 1 whole turkey 12-14 lbs, thawed if previously frozen
  • 3 tablespoons unsalted butter softened
  • 2 tablespoons olive oil
  • 1 tablespoon salt kosher or sea salt works best
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika for extra golden skin
  • 1 teaspoon dried thyme or rosemary optional for aroma

For the Aromatics (Stuffing the Cavity):

  • 1 onion quartered
  • 1 lemon cut in half
  • 4 cloves garlic peeled
  • 2 sprigs fresh rosemary or thyme
  • 2 celery stalks chopped
  • 1 carrot chopped

For Basting (Optional):

  • ½ cup chicken broth or turkey drippings
  • 2 tablespoons melted butter

For the Roasting Pan:

  • 1 cup chicken broth to prevent drippings from burning
  • 1 roasting rack to allow airflow around the turkey

Instructions
 

Step 1: Prepare the Turkey

  • Thaw the Turkey (If Frozen):
  • If using a frozen turkey, allow it to thaw completely in the refrigerator.
  • Preheat the Convection Oven:
  • Set your convection oven to 325°F (163°C) for even cooking.
  • Place a rack in the lower third of the oven to allow proper airflow.
  • Prepare the Roasting Pan:
  • Line a roasting pan with a rack to elevate the turkey.
  • Pour 1 cup of chicken broth into the bottom of the pan to keep the drippings from burning.
  • Pat the Turkey Dry:
  • Use paper towels to pat the turkey completely dry, including inside the cavity. This helps create crispy skin.

Step 2: Season the Turkey

  • Loosen the Skin:
  • Gently slide your fingers under the turkey skin to separate it from the meat, especially over the breast.
  • Be careful not to tear the skin.
  • Season the Turkey:
  • In a small bowl, mix softened butter, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and thyme.
  • Spread half of the mixture under the skin over the breast meat.
  • Rub the remaining seasoning mixture over the entire turkey, including the legs and wings.
  • Stuff the Cavity (Optional):
  • Place quartered onions, lemon halves, garlic cloves, celery, carrots, and fresh rosemary inside the turkey cavity.
  • This enhances flavor but does not replace traditional stuffing.
  • Tie the Legs (Trussing):
  • Tuck the wings under the turkey to prevent burning.
  • Use kitchen twine to loosely tie the turkey legs together.

Step 3: Roast the Turkey in a Convection Oven

  • Place the Turkey in the Oven:
  • Set the turkey breast-side up on the roasting rack.
  • Ensure there’s enough space for the hot air to circulate around the bird.
  • Cooking Time Guide:
  • A convection oven cooks turkey faster than a conventional oven. Use the chart below for estimated times:
  • Turkey Weight
  • Unstuffed Cooking Time
  • Stuffed Cooking Time
  • 10-12 lbs
  • 1 hr 45 min – 2 hr 15 min
  • 2 hr – 2 hr 30 min
  • 12-14 lbs
  • 2 hr – 2 hr 30 min
  • 2 hr 15 min – 2 hr 45 min
  • 14-16 lbs
  • 2 hr 15 min – 2 hr 45 min
  • 2 hr 30 min – 3 hr
  • 16-18 lbs
  • 2 hr 30 min – 3 hr
  • 2 hr 45 min – 3 hr 15 min
  • Baste the Turkey (Optional):
  • Every 45 minutes, brush the turkey with melted butter or pan drippings to enhance browning.

Step 4: Check for Doneness

  • Use a Meat Thermometer:
  • Insert a meat thermometer into the thickest part of the turkey breast and thigh, avoiding bones.
  • The turkey is fully cooked when the internal temperature reaches:
  • 165°F (74°C) for the breast
  • 170-175°F (77-79°C) for the thighs
  • Check the Stuffing Temperature (If Stuffed):
  • If using stuffing, ensure it reaches 165°F (74°C) before removing the turkey.

Step 5: Rest the Turkey Before Carving

  • Remove from the Oven:
  • Once the turkey reaches the correct temperature, take it out and place it on a cutting board.
  • Cover and Rest:
  • Loosely cover the turkey with foil and let it rest for 20-30 minutes.
  • This allows carryover cooking and helps redistribute juices, keeping the meat tender.

Step 6: Carve and Serve

  • Carve the Turkey:
  • Use a sharp carving knife to slice the turkey, starting with the breast.
  • Separate the thighs, drumsticks, and wings for easy serving.
  • Serve with Your Favorite Sides:
  • Pair with stuffing, mashed potatoes, cranberry sauce, and roasted vegetables for a complete meal.

Notes

Nutrition Information (Per Serving):

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 110mg
  • Sodium: 220mg
  • Carbohydrates: 2g
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Protein: 42g
Keyword Convection Oven Turkey, Holiday Turkey, Juicy Turkey Recipe, Roast Turkey, Turkey in a Convection Oven