Cooking Turkey - Convection Oven
How The Convection Oven Changes the Process
A traditional oven works with radiant heat which means that heat radiates from heating elements usually located in the top and bottom of the oven. This radiant heat can cause hotter and cooler areas within the oven.
There is some convection that occurs in a traditional oven as warmer air moves to cooler areas.
A convection oven uses a fan to circulate the air around the interior of the oven more quickly evening out the hot and cold spots and surrounding your turkey with more evenly and more forcefully blowing hot air. This cuts the cooking time significantly. While this dries the surface of the turkey (the skin) it does not dry the turkey meat unless you overcook your bird.
When cooking your turkey in a convection oven, you have the choice of reducing the cooking time or reducing the cooking temperature. You should consult your oven user’s guide for information about adjusting times and temperatures.
You may start your cooking at 400 degrees F for 30 minutes to quickly sear the outside of your turkey and then reduce the heat to 325 degrees to finish cooking, but 325 degrees F throughout the roasting process works as well. Again, check your oven’s user’s guide and check the internal temperature of the turkey to determine when it is done.
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