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.
As Thanksgiving and Christmas approach, many home cooks start pondering the big question – should I bake or convection roast my holiday turkey this year? With both methods having benefits, it can be tough to decide which technique will give you the juicy, golden brown bird you envision as the centerpiece of your festive meal In this comprehensive guide, we’ll break down the pros and cons of baking versus convection roasting, helping you determine which is the superior roasting method for your holiday turkey
What is Convection Roasting?
A convection oven has a built-in fan that circulates hot, dry air around the turkey as it cooks. This allows the heat to reach all sides of the bird more evenly. Convection roasting utilizes a combination of radiant heat from the bottom of the oven and forced hot air from the top and sides, resulting in a turkey with crispy, browned skin.
Here are some of the advantages of convection roasting your turkey
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Cooks the turkey 25-30% faster than a conventional oven due to the circulating air. This time savings can be handy when you have multiple dishes to prepare.
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Produces a more even golden brown exterior on all sides. The constantly moving air prevents cold and hot spots.
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Cooks the turkey more evenly throughout. You’ll avoid having overcooked breast meat and underdone legs and thighs.
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Creates crispy, flavorful skin without the need for frequent basting. The constant flow of hot air crisps and browns the skin nicely.
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Seals in juices beautifully for a moist, tender interior. The quick, high heat sears the outside and locks in natural moisture.
How to Convection Roast a Turkey
Convection roasting a turkey is simple:
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Place the seasoned turkey on a rack in a roasting pan. Do not tie the legs together or truss.
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Set the oven to 325-350°F using the convection roast setting.
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Roast until the thickest part of the thigh reaches 165°F, about 2-2.5 hours for a 15 lb turkey.
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Allow to rest 20+ minutes before carving to let juices redistribute.
What is Standard Oven Roasting?
A standard oven relies solely on radiant heat from the top and bottom elements to cook food. There is no fan for circulating air around the turkey, so it cooks from the outside in. This slower roasting method requires diligent basting to prevent the skin from drying out.
Here are some attributes of roasting a turkey in a conventional oven:
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Takes more time than convection roasting, around 3-3.5 hours for a 15 lb turkey.
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Can produce less even browning since oven hot/cool spots affect cooking.
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Requires basting with broth or oil every 30 minutes starting midway through.
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May result in slightly drier breast meat without frequent basting.
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Typically produces decent but less crispy skin than convection roasting.
How to Roast a Turkey in a Standard Oven
To roast your turkey in a regular oven:
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Place turkey on a rack in a roasting pan and tie legs together to hold shape.
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Set oven to 325°F. Do not use the convection setting.
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Roast approximately 3 hours for a 15 lb turkey until thigh is 165°F.
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Baste every 30 minutes after the halfway point to prevent drying.
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Allow to rest 20+ minutes before slicing to let juices absorb.
Convection vs. Standard Roasting Comparison
| Factor | Convection Roasting | Standard Roasting |
|---|---|---|
| Cooking Time | 25-30% faster | Slower (up to 1.5 hours more) |
| Browning | Very even and crisp | Less even, requires rotating |
| Basting | Not needed | Required every 30 minutes |
| Moisture Level | Very juicy | Can be slightly drier breast |
| Skin Crispness | Excellent | Good if basted well |
Choosing Between the Two Roasting Methods
When deciding whether it’s better to bake or convection roast your treasured holiday turkey, here are some key factors to consider:
If Moist, Juicy Meat is Your Priority
Both methods can produce a moist, delicious turkey if cooked properly to 165°F. Convection roasting seals in juices extremely well. Standard roasting with frequent basting also maintains moisture.
If Perfectly Crisped, Golden Skin is Your Goal
Convection roasting circulates air all around the turkey, crisping up the skin fantastically. With standard roasting, diligent basting is required for crispy skin.
If Your Time is Limited
The shorter cooking time makes convection roasting the best choice when your schedule is jam-packed. It can shave 45-90 minutes off the total roasting time.
If You’re Cooking Multiple Dishes
Convection roasting allows you to cook side dishes simultaneously since it cooks more evenly. Standard roasting can create hot/cool spots affecting bakeware placement.
If You Crave Classic Roast Turkey Flavor
Some argue standard roasting gives a more authentic, nostalgic turkey flavor. The steady, radiant heat is reminiscent of turkey roasts throughout decades past.
Getting the Benefits of Both Methods
One savvy technique is to combine both convection and standard roasting for your holiday bird. Here are two approaches:
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Roast the turkey for 1-2 hours at 325°F in a standard oven to partially crisp the skin. Then increase to 350°F convection roast to finish fast.
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Start turkey at 350°F convection until skin crisps and seals in moisture. Reduce to 325°F standard roast to gently finish cooking interior.
This allows you to customize texture, cook times, and moisture levels by leveraging both roasting techniques.
Turkey Roasting Tips for Flawless Results
To ensure roasting success no matter which oven method you select:
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Always use a meat thermometer; don’t rely solely on cook times. Cook to 165°F in thighs.
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Allow roasted turkey to rest 20-30 minutes before carving so juices redistribute.
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Roast on a rack in a pan for air circulation all around the bird.
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Generously season under the skin and in the cavity for maximum flavor.
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Cook stuffing separately to prevent bacterial contamination.
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Convection roast for fast, even results or standard roast for nostalgic flavor.
The Verdict: Convection Roasting Wins for Best Turkey
When it comes to roasting the perfect holiday turkey, both convection and standard oven roasting have their merits. However, convection roasting ultimately produces superior results. The circulating hot air cooks the turkey remarkably fast, browns the skin beautifully, and locks in succulent moisture. While standard roasting can also yield a tasty turkey, getting it just right requires more effort. For cooks seeking a foolproof method that delivers a mouthwatering turkey with crispy skin and juicy meat, convection roasting is definitely the way to go.
Do I need to brine in salt water?
No – you do not need to brine a turkey before roasting. The convection oven will dry and seal the skin, holding in all of the juices.
Cooking times in a convection oven at 325°F
- 12-15 pounds, takes approximately 1.5 – 2 hours
- 15-20 pounds, takes approximately 2 – 2.5 hours
- 20-25 pounds, takes approximately 2.5 – 3.5 hours
Cook time will vary, depending on the brand of oven and if the bird is stuffed.
Is it better to cook a turkey in a convection oven or regular oven?
FAQ
Is it better to cook a turkey on Convection Bake or Convection Roast?
Always use a regular oven for roasting any type of meat. Convection ovens will dry out the meat very quickly, so best to avoid them. You could give your turkey a final blast for a few minutes at the end of cooking to help crisp up the skin.
What oven setting is best for turkey?
I recommend roasting a turkey at 400°F (204°C) for perfect texture and crispy skin. If the turkey is the only thing in the oven, it should take two hours to up to six hours. I also recommend rotating the turkey 180° once an hour to make sure it cooks evenly.
Which is better, Convection Roast or bake?
Convention bake is almost always safe. Convection roast will turn on both upper and lower burners in addition to the air circulation. This will lead to more browning in recipes where browning is the primary goal. For the salmon, I suggest convection bake.
Should I use Convection Bake or just bake?
As for convection bake, it should be used on almost anything now as it’s the best way to evenly heat food while baking. Traditional baking is generally only used for Pizzas where you need heat from the bottom if you have a convection option on these newer ovens. Hello again.
Can a convection oven roast a Turkey?
Besides baking, convection ovens have the option to roast. This way you are using the fan again. However, the oven uses the bake and broil settings to control the heat. You are allowing the turkey to brown up on the top and caramelize. It will bake properly and evenly. The meat will have a nice crisp and will be delicious.
Does a convection oven cook a Turkey faster?
Compared to a conventional oven which relies solely on radiant heat, a convection oven can cook a turkey up to 25% faster. The circulating hot air crisps up the skin nicely while keeping the meat deliciously moist. Cooks faster – Save time and oven space by roasting your turkey more quickly.
Should I use a convection bake or roast setting?
When it comes to cooking a turkey, many people wonder whether to use the convection bake or roast setting on their oven. Both methods have their own advantages, and the choice ultimately depends on personal preference. Let’s take a closer look at the differences between convection bake and roast, and which one is better for cooking a turkey.
How do you cook a 15 pound turkey in a convection oven?
Typically produces a less crisp skin than convection roasting. To roast your turkey in a regular oven: Place turkey on a rack in a roasting pan and tie the legs together to hold its shape. Set the oven to 325°F. Do not use the convection setting. Roast until the thigh reaches 165°F, around 3 hours for a 15-pound turkey.
Can you cook a turkey without a convection oven?
If you don’t have a convection setting, don’t worry! You can still roast a great turkey in a standard oven. Here are some tips: Cook at 325°F, allowing 15-18 minutes per pound. Use a lower rack position to promote browning. Baste every 30 minutes with pan drippings. Monitor temperature closely and test for doneness early.
Does convection bake a Turkey?
Convection bake can significantly reduce the cooking time for a turkey, as the hot air circulation helps to cook the bird more quickly and evenly. However, it’s important to monitor the turkey closely, as it may cook faster than expected. 2. Can I use convection bake for a stuffed turkey?