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5 from 2 votes

Convection Roast Turkey

Convection Roast Turkey is the answer for a beautifully browned bird that's juicy on the inside and crispy on the outside! All thanks to the magic of convection technology.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Resting Time15 minutes
Total Time3 hours
Course: Main Course
Cuisine: American, Holiday
Servings: 12
Calories: 454kcal
Author: Kelly Bloom
Cost: Low
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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
US Customary - Metric

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.

Nutrition

Serving: 8oz | Calories: 454kcal | Protein: 70g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 361mg | Potassium: 721mg | Sugar: 0.2g | Calcium: 35mg | Iron: 3mg