How long do I convection roast a turkey?

5. 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.

Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey: Preheat oven to 325 F. Drain juices and pat dry with clean paper towels.

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.

The main differences between roasting and baking are the types of foods you roast vs bake and the temperature of the oven. When it comes to temperature, roasting requires a higher oven temperature of above 400F for the cooking process, while baking takes place at lower oven temperatures around 375F and below.

Center Rack: Most of the Time However, if you’re roasting a large ham or turkey, you may need to move the oven rack down a rung to prevent your main course from being too close to the upper heating element and to keep the food — not the rack in the center. This allows for more even cooking.

5. 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.

Tenting the Turkey In the beginning, a tent of aluminum foil may be place loosely over the breast of the turkey for the first 1 to 1-1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.

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).

How Often to Baste a Turkey. Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why. You don’t want to open the oven too many times, or else the whole bird will take much long to cook, and that’s a huge inconvenience.

Return turkey to oven and baste with pan drippings every 20 minutes until internal thigh temperature reaches 165. A 12- to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours.

Unsure how long you’re supposed to leave the bird in the oven? If you’re baking it at 325F (the lowest temperature the USDA recommends), you’ll need to bake a 20-lb turkey in the oven for 4 to 5 hours if it’s unstuffed, and 4 to 5 hours if it’s stuffed.

With convection baking, the lower heating element heats the food from underneath, causing the hot air to be evenly dispersed around the food. Convection roasting on the other hand, results in a concentration of heat from above, which directly alters the surfaces of foods.

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.

Our Best Turkey Tips The Test Kitchen agrees that 375 is the best temperature to cook a turkey, because it’s not too hot, not too cold, and cooks quickly enough to ensure that a juicy, flavorful bird is ready by dinnertime.

If your turkey is done too early, things can get a little complicated, but it’s not the end of the world. If it’s done around an hour early, let it rest uncovered for about 20 to 30 minutes. Then cover your turkey with some foil and a thick towel or blanket to keep it warm.