What temperature should I cook turkey?

Because dry hot air is blowing directly on the food, your dishes will cook about 25 percent faster in a convection oven. Additionally, the circulating convection heat prevents oven hot spots, making the entire oven space perfect for cooking the turkey and side dishes all at once.

Add about a half-inch of liquid (water or stock) to the roasting pan. This will keep the oven moist, and the turkey juicy. This aromatic liquid can be used to baste the turkey while it cooks (there is a debate whether basting does anything, but it’s part of the tradition).

The government recommends cooking turkey breast to 165F (74C).

Preheat the oven to 450F. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven.

In a convection oven, roast turkey breast should be cooked at a minimum temperature of 325 F (163 C), in accordance with USDA Food Safety and Inspection Service recommendations. This temperature is recommended for food safety reasons and is very important, given the average size of turkey breasts.

Both convection bake and roast use different temperature levels. When roasting, the oven is kept at a higher temperature, around 400 degrees Fahrenheit to achieve the perfect browning. On the other hand, convection baking is done at a somewhat lower temperature, around 375 degrees Fahrenheit.

How Do You Keep a Turkey Breast From Drying Out? The secret to a juicy bird that doesn’t dry out is to roast it at high temperature in a 400F oven. Cooking at high heat seals in the juices while creating a skin that’s crisp and browned.

Place a rack in the lowest position of the oven. Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels. Place turkey, breast-side up, on a rack in a roasting pan.

If you are cooking a small turkey, it should be cooked at 325 degrees for between 11/2 to 2 hours. If you are cooking a larger Turkey, use 350 degrees Fahrenheit for 4-5 pounds of bird per hour and increase about 20 minutes per pound for larger birds up to 18 pounds.

All three types of ovens can be used to roast a delicious, moist turkey as long as the temperature of the turkey is carefully monitored. So, although a convection oven will cook faster, even a bake oven will work if the turkey is cooked to a safe internal temperature of 165 degrees.

Roasting Times and Temperatures Turkey cooked in a convection oven should be roasted at 325 F. If using a dark roasting pan or oven-roasting bag, reduce the heat to 300 F. The following general roasting times and temperatures are suggested for various-sized stuffed and unstuffed whole turkeys, breasts, and dark meat.

Stick with a temperature of 325F, which ensures the turkey gets cooked all the way without becoming overdone.

Roasting Times in a Convection Oven In a convection oven, a 3- to 5 1/2-lb. breast should take between 1 1/4 to 1 3/4 hours; one weighing 5 1/2 to 9 lbs. will require 1 3/4 to 2 1/4 hours of roasting time.

The USDA says to cook your turkey to a minimum internal temperature of 165F. (If you stuffed the turkey, the stuffing, not just the meat, should be 165F). That’s their recommendation for all turkey that starts out raw.

Convection Roast is best for cooking tender cuts of beef, lamb, pork, and poultry. Use this mode when cooking speed is desired. Convection roasting gently browns the exterior and seals in the juices.