Cooking Turkey in a Convection Oven (Full Step by Step Guide!)
If you’re roasting a turkey this Thanksgiving, using a convection oven is one of the best ways to get crispy, golden skin and juicy, tender meat every time.
Ingredients
- 1 thawed turkey 12–14 lbs recommended
- ½ cup olive oil
- 4 tablespoons unsalted butter softened
- 1 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 lemons halved
Instructions
- Preheat the oven. Set your convection oven to 325°F.
- Prepare the turkey. Pat the thawed turkey completely dry with paper towels.
- Season with oil. Brush olive oil evenly over the entire turkey, including under the bird, over the wings, and inside the cavity. Stuff lemons inside the cavity.
- Make herb butter. In a small dish, combine softened butter, rosemary, salt, thyme, garlic powder, onion powder, and black pepper. Rub evenly over the turkey, working some under the skin if possible.
- Truss the legs. Tie the turkey legs together with kitchen twine, then transfer the turkey to a roasting pan with a rack.
- Roast the turkey. Place in the oven and roast until the thickest portion of the breast reaches 165°F and the thighs reach 175°F. Use the roasting chart to estimate cooking time based on turkey size.
- Rest before carving. Remove turkey from the oven, tent loosely with foil, and let rest for at least 20–30 minutes (up to 1 hour) before carving.
Notes
Tips/Notes:
- Fully thaw the turkey: A frozen center can lead to uneven cooking. Check the thawing chart for timing.
- See blog post cooking chart for specific cooking times for turkeys of various sizes.
- Never thaw at room temperature: Always thaw your turkey safely in the refrigerator or in cold water (changing the water every 30 minutes). Thawing at room temperature can promote bacterial growth.
- Let the turkey rest at room temperature before cooking: Once fully thawed, take it out of the refrigerator 1–2 hours before roasting to help it cook evenly.
- Skip stuffing the turkey: For best results and food safety, cook stuffing separately. Lightly fill the cavity only with aromatics like lemon, garlic or herbs to enhance flavor and airflow.
- Use a roasting rack: This allows hot air to circulate under the bird for crisp, golden skin all around.
- Check internal temperature, not just time: The breast should reach 165°F and the thighs 175°F for a perfectly cooked turkey. Be sure to test in the thickest part of the breast.
- Rest before carving: Tent loosely with foil and rest for at least 20–30 minutes (up to 1 hour) to keep the meat tender and juicy.
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