How long does a 14 lb turkey take to cook at 325?

If your turkey weighs 12 to 14 pounds, roast it at: 350F for 2 to 3 hours. 325F for 3 to 3 hours.

Roast the turkey at 325 or 300 in a convection oven. A 12-15 pound turkey should roast in about 3 hours in a convection oven or about 12 minutes per pound and until it reaches an internal temperature of 160. Place an instant read thermometer in between the breast and the thigh.

It typically takes between 1 1/5 to 3 1/5 hours for a turkey breast to roast at 325 F in a convection oven. Your convection oven turkey breast is safe to consume when the meat has reached an internal temperature of 165 F (74 C).

When it comes to cooking turkey, convection ovens cook the Thanksgiving bird more quickly (about 30% faster) and evenly than standard ovens. This is a result of internal fans that actively circulate hot air within convection ovens.

What’s the difference between convection roast and convection bake? The main difference between convection roasting and baking is the temperature used. Roasting temperatures are higher and baking temperatures are lower.

According to the USDA, for an unstuffed turkey, you should allow 2 3/4 to 3 hours for an 8- to 12-pound turkey; 3 to 3 3/4 hours for a 12- to 14-pounder; 3 3/4 to 4 1/4 hours for a 14- to 18-pounder; 4 1/4 to 4 1/2 hours for an 18- to 20-pounder and 4 1/2 to 5 hours for an 20- to 24-pounder.

And if you roast your turkey with convection, your bird cooks about 25 percent faster and comes out moister and with crispier skin! To get succulent turkey right the first time, here are a few quick tips you should follow in your wall oven or range with convection.

To achieve that balance, the ideal is to let the bird spend time both covered and uncovered: We recommend covering your bird for most of the cooking time to prevent it from drying out, then removing the cover for the last 30 minutes or so to allow the skin to crisp.

The short answer is no basting isn’t required when the goal is to roast a beautiful, juicy turkey. The main theory behind basting is to ensure moist and tender meat, usually by spooning pan juices over the roasting turkey.

When to use convection. Convection cooking is ideal for foods that do better in a dry climate and where you want to encourage browning and crisping. So roasting meats, potatoes and vegetables are all ideal, and it’s great for reheating things like fried chicken or baking pizza.