Convection oven roast turkey is the best way to get crispy, golden skin with the juiciest, most tender meat. It’s a fool-proof method for how to cook the perfect turkey every time, with no basting required. And, it takes less time than a conventional oven. It’s easy to prepare and is sure to impress!
A truly mouthwatering holiday turkey is undoubtedly the centerpiece of the table. You’ll be amazed at how simple it is to use your convection oven to make the most stunning and delicious, juicy, golden brown, crispy skin turkey.
Do you have a convection oven and tend to not use the convection feature? Me too. Well, that is until I tried it for a few recipes and now I use it with almost every recipe, especially baking whole roasted chicken and turkey. Once you roast your Thanksgiving or Christmas turkey using convection, there’s no going back. Trust me.
Serve this with Sugar-Free Cranberry Jam as a cranberry sauce alternative, and low-carb and low-FODMAP sides including Brussels Sprouts with Maple and Rosemary, or some buttery Colcannon made with rutabagas as a low-carb potato replacement.
As the holidays approach many home cooks start planning their show-stopping turkey dinner. For some this may be their first time cooking a whole turkey, while others have perfected their technique over many years. One question that often comes up is whether to use a regular oven or a convection oven for roasting the turkey.
What is a Convection Oven?
A convection oven has a built-in fan that circulates hot air around the interior of the oven. This allows for more even heating and faster cooking times compared to a standard oven without a fan. The constant movement of hot air cooks food more efficiently by evenly transferring heat to the surface of meats and other foods.
Convection ovens were originally designed for commercial kitchens but they have become increasingly popular in home kitchens over the last decade or so. Many new ovens now come with a convection setting, and some are fully dedicated convection ovens.
Benefits of Using a Convection Oven for Turkey
There are several advantages to using a convection oven for your holiday turkey:
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Faster cooking times: The circulating hot air cooks the turkey 25-30% faster than a regular oven. For a 15 lb turkey, the convection oven time is around 2 – 2.5 hours compared to 3 – 3.5 hours in a standard oven. This can help get your turkey to the table sooner.
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Even browning: The constant flow of air prevents cold spots, resulting in a brown, crispy skin all over the turkey rather than just select spots.
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Moist and tender meat: The turkey roasts more quickly, sealing in more juices so the meat stays tender and flavorful. The convection fan also removes humidity from the oven, helping the skin get extra crispy.
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Multiple dishes: With shorter cook times, you can roast your turkey and bake side dishes all at once since everything finishes sooner.
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Food safety: The turkey reaches a safe internal temperature faster, limiting time spend in the food safety danger zone between 40°F and 140°F.
How to Cook a Turkey in a Convection Oven
Cooking a turkey in a convection oven is simple:
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Use the same size pan and rack you would for a regular oven. Place the turkey directly on the rack over a rimmed baking sheet to catch any drips.
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Preheat the oven to 325°F which is 25-50°F lower than a standard oven. The circulating air adds extra heat so the temperature does not need to be as high.
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Roast the turkey uncovered so the air flow can circulate all around. There is no need to baste.
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Check the temperature after about 2 hours for a 15 lb turkey. Use a meat thermometer to verify it reaches 165°F in the thickest part of the thigh and breast.
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Let rest for 15-30 minutes before carving. The temperature will continue to rise 5-10°F as it rests.
Things to Keep in Mind
While a convection oven has many advantages for turkey roasting, there are a few things to keep in mind:
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It cooks faster than you may be used to, so monitor the temperature closely near the end to avoid overcooking or drying out.
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The fan noise can be loud, which may surprise some cooks when they first use a convection setting.
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You’ll need to reduce cook times from any standard oven recipes by 25-30% or else the turkey and sides may burn or dry out.
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Convection mode works best for basics like meats, casseroles and baked goods. Delicate custards or meringues may dry out.
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When baking multiple dishes, stagger their position to allow proper air flow all around.
Convection Oven vs. Regular Oven: Which Is Better for Turkey?
While you can absolutely roast a delicious turkey in a regular oven, the convection setting offers some worthwhile advantages that make it preferable for this large bird. The hot circulating air cooks the turkey faster, more evenly and also crisps up the skin beautifully. Just be sure to monitor the temperature and cook time closely based on the turkey’s weight. With proper care and convection know-how, your holiday bird will impress everyone at the table!
Should I rinse a raw turkey?
No – you do not need to and should not rinse your raw turkey unless it has been sitting in a brine solution. Rinsing meat provides no benefits for food safety or cooking. In fact, rinsing the bird can spread bacteria (cross-contamination) to your kitchen through juices that may splash onto surfaces and utensils.
The only time you should rinse a turkey is if you have soaked it in a brine. Rinsing after brining helps to remove excess salt from the surface of the skin and meat.
If you’re unsure of what to stuff your bird with, I have the perfect solution for you. Aromatic herbs, fruits and vegetables are one of the best options to place in the cavity when roasting. They infuse the meat with so much flavor and make the best drippings for gravy.
My favorite fresh aromatics are:
- Sage
- Parsley
- Thyme
- Onion (or leek for low-FODMAP)
- Garlic cloves (omit for low-FODMAP)
- Apple or pear (omit for low-FODMAP)
- Lemon or orange wedges – citrus pairs beautifully with poultry
- Carrot
- Celery
You can also stuff your bird with a savory stuffing mixture. It will take longer to cook and you must make sure the stuffing is at least 165°F before removing from the oven.
- Whole turkey – be sure it is fully thawed before cooking for best results
- Butter – adds flavor, holds the seasonings onto the skin and helps create a golden brown, crispy skin
- Turkey rub – I like to use my homemade all-purpose seasoning, or you can use your favorite poultry rub. If using single herbs, I suggest sage, basil, oregano, rosemary, garlic and onion powder (omit for low-FODMAP) salt and pepper.
- Fresh aromatics – to put in the cavity during roasting. The flavors steam and infuse into the meat. See above for my favorite aromatics.
Temperature to cook a convection oven turkey
On the convection setting it should be cooked at a lower temperature (325°F), where roasting in a conventional oven is typically done at a higher temperature (350°F).
It’s best to place it on the lowest rack, where the bird itself will be centered in the oven.
How to Roast a Turkey in a Conventional or Convection Oven
FAQ
Is it better to cook a turkey in a convection oven or not?
What is the best oven setting for a turkey?
Is it better to cook a turkey at 325 or 350?
Should you use aluminum foil in a convection oven?
Can you cook a Turkey in a convection oven?
Convection ovens are a great way to cook turkey because they circulate hot air around the bird, which helps to cook it evenly and quickly. However, cooking a turkey in a convection oven can be a little different than cooking it in a traditional oven.
Can you cook a thawed Turkey in a convection oven?
Start with a fully thawed turkey. See USDA’s tips on safely thawing your turkey. There is no need to baste the turkey when using a convection oven because the blowing heat sears the turkey quickly, which locks in the juices. If a special sauce or marinade is used, baste the turkey during the last hour of cooking.
How many people can roast a Turkey in a convection oven?
After roasting, a serving is about 8 ounces per person. For example, a 20 pound bird should be enough to serve 15 guests. Learning how to prepare and roast a turkey with a convection oven is very simple: Preheat the oven to 325°F on convection setting. Pat the skin dry. This allows the butter to adhere to the surface.
What does a convection oven roasted turkey taste like?
Convection oven roasted turkey comes out crispy and golden brown with incredibly tender and juicy meat. You can cook multiple dishes in the convection oven at the same time. This perfectly cooked convection oven turkey comes out with slightly crispy skin as well as moist and tender meat.