Go Back
–+ people

Turkey in a Convection Oven

Cooking a turkey in a convection oven is no harder than using a regular oven, but it can cook the bird faster and create a nice, crispy skin.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 2 hours 28 minutes
Resting time: 14 minutes
Total Time: 2 hours 52 minutes
Course: dinner
Cuisine: American
Keyword: how to cook a butterball turkey in a convection oven, how to cook turkey in a convection oven
Servings: 12 people
Calories: 655kcal

Equipment

  • 1 turkey roasting pan
  • 1 set of measuring cups
  • 1 meat thermometer

Ingredients

  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder
  • 1 package roasting herb blend This can vary by store but typically contains fresh sage, rosemary, thyme, and parsley.
  • 2 tablespoons butter (melted)
  • 15 pound turkey You can use a bigger or smaller turkey based on your needs. Figure about 1.25 pounds per person you are serving.
  • 1 teaspoon salt and pepper
  • 6 cloves fresh garlic

Instructions

  • Preheat oven to 350 degrees F. Remove turkey from its packaging and take out the gizzards and neck from the cavity.
  • Place the turkey - breast side up - on the roasting pan's rack or on the bottom of the pan if you don't have a rack. Carefully put the turkey into the preheated oven in the middle of the bottom rack.
  • Roast the turkey for about 2 1/2 hours or until it reaches an internal temperature of 165 degrees F. Once done, remove from the oven and let rest for about 15 minutes before carving and serving.

Notes

If the wings or thighs get too dark during cooking, cover them with aluminum foil.
If you stuff the turkey with stuffing, make sure the stuffing also reaches an internal temperature of 165 degrees F. 
Using a meat thermometer is the safest way to check if the turkey is done, but you could also check for liquids coming out clear and some pulling away from the bones. 
When using a convection oven to roast a turkey, use a roasting pan with a rack in it. This elevates the bird off the bottom of the pan, allowing hot air to flow around it when roasting. 

Nutrition

Serving: 1.25pounds | Calories: 655kcal | Carbohydrates: 1g | Protein: 129g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 385mg | Sodium: 878mg | Potassium: 1344mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 5mg
Tried this recipe?Let us know how it was!