Cooking the perfect turkey can seem daunting, but brining your bird before roasting it in a convection oven is a foolproof way to get moist, flavorful meat covered in crispy, golden skin every time. This method keeps the turkey extra juicy while allowing it to cook more quickly and evenly than in a standard oven.
Benefits of Brining Before Convection Roasting
Brining is the process of soaking your raw turkey in a saltwater solution before cooking it. This allows the brine (the saltwater mixture) to deeply infuse into the meat, resulting in a more flavorful, tender turkey that stays incredibly moist through the long cooking process.
The salt in the brine gently seasons the turkey and causes the proteins in the meat to retain more moisture. Convection cooking uses a fan to circulate hot air around the food, helping every side cook faster and more evenly than a standard oven. Together, brining and convection create a turkey that is:
- Extra moist and juicy
- Full of flavor
- Cooked evenly throughout
- Finished faster
- Covered in crispy, browned skin
How Long to Brine a Turkey
For the ideal flavor and moisture, you’ll want to brine your turkey for 8-12 hours before cooking. This gives enough time for the brine to fully penetrate deep into the meat, while not over-brining and making it too salty.
Plan to rinse off the brine, pat the turkey dry, and let it rest in the fridge for an hour before roasting so the skin will get perfectly crispy
Simple Brine Recipe
An easy brine can be made with just a few ingredients:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 gallons cold water
- Aromatics like peppercorns, herbs, citrus, garlic (optional)
Bring about a quarter of the water to a boil add the salt and sugar and stir occasionally until fully dissolved. Remove from heat, add the remaining cold water and any optional aromatics, then let cool completely before adding the raw turkey.
Brining Tips
- Use a large bucket or cooler to fully submerge the turkey in the brine. Weigh it down with a plate if needed.
- Keep it as cold as possible while brining by adding ice or brining in a cooler outside.
- Rinse the turkey very well before cooking and pat it completely dry for crispy skin.
- Let air dry in the fridge for an hour before roasting if possible.
Roasting Your Brined Turkey in a Convection Oven
Follow these simple steps for roasting your brined turkey in a convection oven
Prep
- Take the turkey out of the brine, rinse, pat dry, and let rest in the fridge for 1 hour uncovered.
- Remove giblets and neck from cavities. Tuck wings under.
- Place turkey breast up on a rack in a roasting pan.
Cook
- Preheat convection oven to 425°F.
- Rub turkey all over with olive oil or butter. Season with salt and pepper.
- Roast turkey for 30 minutes, then lower heat to 325°F.
- Roast until a thermometer in the breast and thigh reads 165°F, about 1 3/4 to 2 hours.
Finish
- Cover turkey with foil during last 30 minutes if skin is getting too brown.
- Let rest at least 20 minutes before carving.
The convection oven will cook the turkey more quickly and evenly than a standard oven. Check the temperature in a few places to ensure doneness. Enjoy your tender, juicy, flavorful holiday bird!
FAQ About Cooking a Brined Turkey in a Convection Oven
How long does it take to cook a brined turkey in a convection oven?
Cooking time will vary based on the size of your turkey, but estimate about 13-15 minutes per pound at 325°F in a convection oven. A 15 lb turkey will take around 3 hours.
Should I baste my turkey while it cooks?
Basting isn’t necessary when roasting a brined turkey in a convection oven. The circulating hot air will help the turkey stay moist and self-baste with its juices. Basting with pan drippings may help promote browning.
What temperature should I cook the turkey to?
Cook until the breast and thigh areas reach an internal temperature of 165°F. The juices should run clear at this point. Use a meat thermometer in a few spots to ensure doneness.
Can I brine a frozen turkey?
It’s best to thaw your turkey completely before brining. Brining works by allowing the salt solution to penetrate into the meat, which will be inhibited by ice crystals. Slow thaw turkey in the fridge before brining.
How much salt is in a brined turkey?
A basic 1 cup salt to 2 gallon water brine only contributes about 3% retained salt to the meat. This enhances flavor while keeping sodium levels in check. Rinse well after brining.
Should I cook stuffing inside my turkey?
Cooking stuffing in the cavity can increase the risk of bacterial growth. It’s safer to cook stuffing separately to ensure a safe temperature is reached.
Make the Perfect Brined and Roasted Turkey This Holiday Season
Brining and roasting your turkey in a convection oven helps ensure you get a bird with moist, flavorful meat and gorgeously browned, crispy skin. The convection oven cuts down cooking time while keeping the heat consistent, so your turkey cooks low and slow to juicy perfection. Those extra briny flavors take your holiday centerpiece over the top.
What is the difference in a convection oven versus a conventional oven?
A convection oven has a fan and exhaust system that circulates heat around the oven while the food is cooking and ventilates regularly to prevent humidity. A regular oven has a single heating unit, meaning the heat is inconsistent and only flows from one direction.
What temperature setting should I use when preparing a whole bird/holiday meal?
The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so the top of the turkey will be centered in the oven. If two racks must be used, place the turkey on the lowest or middle rack. When cooking with two roasting pans, position the pans in opposite corners of the oven. Place the pans so one is not directly over the other.