Convection Oven Turkey Roasting Guidelines

A whole turkey or turkey breast will cook in less time with more even results when a convection oven is used. The convection oven circulates preheated air around the oven cavity for faster and more even cooking. Depending on the manufacturer, it is recommended the traditional roasting times be reduced by 10 to 40 percent. Usually both roasting temperature and time are reduced when using a convection oven. In such cases, the convection oven cooking temperature is lower to 300 degrees F.

The formula for conversion is different for each convection oven. Some manufacturers provide the conversion formulas on the front control panel of the oven.

The newest convection ovens feature an electronic thermometer probe that assists in more accurate roasting. The temperature probe should be set to the desired internal food temperature of 180 degrees F and inserted in the inner thigh. The electronic thermometer probe monitors the internal temperature and will alert the chef when the desired temperature is reached.

With or without the automatic thermometer, it is important to use a thermometer to ensure the internal temperature of the turkey reaches 180 degrees F in the thigh and 170 degrees F in the breast. If the turkey is stuffed, verify the stuffing temperature registers 165 degrees F.

NTF Convection Oven Open Pan MethodRoasting Guidelines for a Fresh/Thawed TurkeyRoast on the Lowest Rack Position
Cooking Method	Cooking Temperature	Weight Unstuffed	Estimated Cooking Time	Weight Stuffed	Estimated Cooking Time
Roast	300 degrees F.	14 - 18 lbs.	2 1/4 to 2 1/2 hrs.	14 - 18 lbs.	2 1/2 to 3 hrs.
Roast	300 degrees F.	18 - 22 lbs.	2 1/2 to 3 hrs.	18 - 22 lbs.	3 hrs. to 3 1/2 hrs.

Other Hints:

1. The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so the top of the turkey will be centered in the oven. If two racks must be used, place the turkey on the lowest or middle rack. When baking with two pans, position the pans in opposite corners of the oven. Place the pans so one is not directly over the other.
2. Basting is not necessary when using the convention mode of roasting. If a special sauce or marinade is used, baste the turkey during the last hour of cooking.
3. The hot air must circulate around the turkey for even heat distribution. For best results, allow 1-1/2 to 2 inches of space around the turkey, including other pans as well as the oven walls.
4. If the oven door is opened frequently, there will be heat loss and cause longer roasting times.
5. The wings and drumsticks may brown more quickly and should be covered with foil to prevent over browning.
6. If the turkey is lightly tented with foil to reduce surface browning, be sure the foil is secured so it will not blow around and impair the fan action.
7. If the turkey is to be cooked in a closed oven bag or completely encased in foil, convection roasting is not necessary.