Convection Roast Turkey is the answer to all your holiday (or any occasion!) turkey dreams. If you've struggled previously, than be assured, this recipe delivers a beautifully browned bird that's juicy on the inside and crispy on the outside! All thanks to the magic of convection technology.
Many modern ovens have a dual setting: roasting and convection cooking. But, you may not know what the actual difference is, and how amazing it roasts a turkey!
Why You'll Love This Convection Roast Turkey Recipe
This recipe utilizes the power of a convection oven to ensure even cooking and crispy skin, taking the guesswork out of roasting a whole turkey. Get ready to impress your guests with a delicious and stress-free main course! This roasted turkey recipe is a winner because:
- Faster Cooking Time: Convection ovens circulate hot air more efficiently, leading to a quicker roasting time compared to traditional ovens. This translates to less time spent in the kitchen and more time enjoying your company!
- Crispy Skin & Juicy Meat: The even air circulation promotes crispier skin while ensuring the turkey remains moist and flavorful throughout.
- Simple to Prepare: This recipe uses easily available ingredients is quick and easy to prepare, making it perfect for both seasoned cooks and beginners.
Ingredients Overview
This recipe uses classic flavors to create a savory and satisfying turkey. Fresh herbs like rosemary and thyme add a touch of fragrant complexity, while butter helps to keep the turkey moist and flavorful.
- Whole Turkey: The star of the show! Choose a turkey that fits comfortably in your convection oven.
- Butter: A fresh herbed butter coating helps to crisp up the skin and add flavor and moisture.
- Herbs: Rosemary, thyme, and sage add a delightful aromatic touch.
- Citrus: Lemon and orange slices add a touch of brightness and subtle sweetness.
- Chicken Broth: Keeps the turkey moist while cooking in the convection oven
How To Roast A Turkey In A Convection Oven
Not only is this roasted turkey recipe easy to make, but it also frees you up to focus on preparing the sides while your turkey roasts to golden perfection. Let's get started!
- Remove the package to neck and giblets, setting them aside to use later or to throw away. Rinse the turkey out in your sink, inside the cavity and the skin side.
- Preheat your convection oven to 325°F (165°C). Pat the turkey dry with paper towels (this will let the butter mixture stick).
- In a small bowl, combine the softened butter, rosemary, thyme, and sage leaves. Rub the herb mixture all over the turkey, including under the skin on the breast. Then, season the buttered turkey generously with salt and pepper.
- Stuff the cavity of the turkey with the celery sticks, quartered onion, smashed clove of garlic, and citrus slices.
- Place the turkey on a roasting rack in a shallow roasting pan. Pour the chicken broth into the bottom of the pan.
- Roast the turkey in the preheated convection oven for 2-2 ½ hours, or until the internal temperature of the thigh reaches 165°F (75°C). Baste the turkey occasionally with the pan drippings for added moisture.
- If the skin starts to brown too quickly, tent the turkey loosely with foil.
- Once the turkey is cooked through, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat for a more flavorful and tender result.
- Carve and and garnish the platter with additional orange slices and fresh herbs. Serve and enjoy!
Convection Roast Turkey Serving Suggestions
This Convection Oven Turkey is the perfect centerpiece for any holiday celebration, not just Thanksgiving!
Imagine carving this succulent bird and serving it alongside mashed potatoes, cranberry sauce, and roasted vegetables for a classic Thanksgiving feast. But the possibilities go beyond the traditional.
- For a Hanukkah dinner, pair it with potato latkes and roasted Brussels sprouts with a touch of sweetness.
- This versatile dish can also be the star of a Christmas dinner with roasted Brussels sprouts, creamy mashed sweet potatoes, and fluffy dinner rolls.
- Easter dinner calls for springtime flavors, so consider a citrusy marinade or stuffing it with a herb and lemon dressing, served with roasted spring carrots and asparagus!
And don't forget about leftovers! This turkey is perfect for creative sandwiches, flavorful salads, or comforting turkey noodle soup, pot pie filling, or even a delicious turkey chili for a cozy winter night!
Substitutions and Variations
Here are a few delicious variations when making this convection roast turkey.
- Fresh vs. Dried Herbs: If fresh herbs are available, substitute the dried herbs with 1 teaspoon each of fresh sage, rosemary, and thyme, minced fine.
- Vegetables: Feel free to swap the onion, celery, and citrus in the cavity with your own favorites. Apples are a great alternative.
- Brining (Optional): For an extra layer of flavor and moisture, consider brining your turkey for 12-24 hours before roasting.
- Spatchcock the turkey: Instead of roasting a the full intact turkey, see this post on How To Spatchcock a Chicken to spatchcock the turkey. The advantage is an even faster, more even roasting.
Tips for Success
Here are a few tips for making the best roast turkey ever!
- Use a Thermometer: Don't rely on guesswork! An instant-read thermometer is essential for ensuring your turkey reaches the safe internal temperature of 165°F (74°C).
- Don't Overcrowd the Pan: Make sure your roasting pan is large enough to comfortably accommodate the turkey. Overcrowding can hinder proper air circulation and lead to uneven cooking. A pan too large is better than a pan too small.
- Basting is Optional: While basting helps keep the turkey moist, it's not strictly necessary. The convection oven's air circulation does a great job of promoting even cooking.
Storage Options
- Leftover roasted turkey can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Leftovers can also be frozen for up to 3 months.
- Thaw frozen turkey in the refrigerator overnight before reheating.
Related Recipes
- Hot Spiced Apple Cider
- Kasha Varnishkes
- Apple Cider Cupcakes
- Copycat Mall Bourbon Chicken
- Non Alcoholic Eggnog (non-alcoholic)
Frequently Asked Questions
Stuffing is a delicious addition, but ensure the internal temperature of the stuffing reaches 165°F (74°C) for safety.
Convection ovens use a fan to move the hot air around, so food cooks about 30 percent faster than it does in a conventional bake oven, which does not have a fan.
No, convection roasting helps ensure even browning without the need for covering.
Thanksgiving Recipes
Get The Recipe!
Convection Roast Turkey
Equipment
- 13x17 Turkey Roasting Pan and Rack
Ingredients
- 12 lb Turkey, whole 12-14 lbs, thawed
- 2 tablespoon Butter softened
- 1 teaspoon Rosemary dried or fresh
- 1 teaspoon Thyme dried or fresh
- 1 teaspoon Sage dried or fresh
- 1 teaspoon Salt
- ½ teaspoon Black pepper ground
- 1 stalk Celery trimmed and cut into 3" lengths
- 1 small Onion quartered
- clove Garlic smashed
- 1 Lemon quartered
- 1 Orange quartered
- 2 cup Chicken broth
- Fresh herbs for garnish
- Orange additional for garnish
Instructions
- Remove the package to neck and giblets, setting them aside to use later or to throw away. Rinse the turkey out in your sink, inside the cavity and the skin side.12 lb Turkey, whole
- Preheat your convection oven to 325°F (165°C). Pat the turkey dry with paper towels.
- In a small bowl, combine the softened butter, rosemary, thyme, and sage leaves. Rub the herb mixture all over the turkey, including under the skin on the breast. Then, season the buttered turkey generously with salt and pepper.2 tablespoon Butter, 1 teaspoon Rosemary, 1 teaspoon Thyme, 1 teaspoon Sage, 1 teaspoon Salt, ½ teaspoon Black pepper
- Stuff the cavity of the turkey with the celery sticks, quartered onion, smashed clove of garlic, and citrus slices.1 stalk Celery, 1 small Onion, 1 Lemon, 1 Orange, clove Garlic
- Place the turkey on a roasting rack in a shallow roasting pan. Pour the chicken broth into the bottom of the pan.2 cup Chicken broth
- Roast the turkey in the preheated convection oven for 2-2 ½ hours, or until the internal temperature of the thigh reaches 165°F (75°C). Baste the turkey occasionally with the pan drippings for added moisture.
- If the skin starts to brown too quickly, tent the turkey loosely with foil.
- Once the turkey is cooked through, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat for a more flavorful and tender result.
- Carve and and garnish the platter with additional orange slices and fresh herbs. Serve and enjoy!Fresh herbs, Orange
Notes
- Thaw Completely: Ensure your turkey is fully thawed before cooking for even cooking results.
- Pat it Dry: Patting the turkey dry helps to achieve crispy skin.
- Baste Occasionally: Basting the turkey with pan drippings helps keep it moist and flavorful.
- Let it Rest: Allowing the turkey to rest after cooking is crucial for a juicy and tender result.
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