Turkey Roast convection info

By michellecresta

Ingredients

• Refrigerator Turkey Thawing Time
• (40 degrees F)
• Turkey
• Weight Days to Allow for
• Turkey Thawing
• 8-12 pounds 1 to 2 days
• 13-16 pounds 2 to 3 days
• 17-20 pounds 4 to 5 days
• 21-24 pounds 5 to 6 days

Preparation

Step 1

A: Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat, which cooks faster than dark meat. Stuffed turkeys take longer to reach proper endpoint temperatures of 180 degrees F in the thigh, 170 degrees F in the breast and 160 to 165 degrees F in the stuffing. Make an aluminum foil "tent" over the fully-thawed turkey during the first 1 to 1 1/2 hours of cooking and then remove to allow for browning. If necessary, re-tent the turkey with foil during the final stages of cooking to prevent over-browning. Roast for approximately 15 minutes per pound. The key to a moist turkey is not to overcook it. Don't open the oven door too often or the temperature in the oven will change and affect the cooking time.

The following times are a guideline for roasting a fresh or thawed turkey at 325 degrees F. These times are approximate and should always be used in conjunction with a meat thermometer.
Thermal/Conventional Oven Open Pan Method
Approximate Timetable for Roasting a Turkey at 325 degrees F
UNSTUFFED TURKEY
8-12 pounds 2 3/4 to 3 hours
12-14 pounds 3 to 3 3/4 hours
14-18 pounds 3 3/4 to 4 1/4 hours
18-20 pounds 4 1/4 to 4 1/2 hours
20-24 pounds 4 1/2 to 5 hours
24-30 pounds 5 to 5 1/4 hours
STUFFED TURKEY
8-12 pounds 3 to 3 1/2 hours
12-14 pounds 3 1/2 to 4 hours
14-18 pounds 4 to 4 1/4 hours
18-20 pounds 4 1/4 hours to 4 3/4 hours
20-24 pounds 4 3/4 to 5 1/4 hours
24-30 pounds 5 1/4 to 6 1/4 hours


Q: How long does it take to cook a turkey in a convection oven?
A: First, pre-heat the oven to 300 degrees in a convection oven. Convection ovens cook the bird faster, but will cause greater moisture loss. Make an aluminum foil "tent" over the fully thawed turkey during the first 1 to 1 1/2 hours of cooking and then remove to allow for browning. If necessary, re-tent the turkey with foil during the final stages of cooking to prevent over-browning. The key to a moist turkey is not to overcook it. Use a meat thermometer to ensure doneness. Insert it into the deepest part of the breast or thigh, making sure it doesn't touch the bone. Bone-in turkey should reach an internal temperature of 180 degrees and boneless turkey should reach an internal temperature of 160 degrees to kill potentially harmful bacteria. Don't open the oven door too often, or the temperature in the oven will change and affect the cooking time. Use this guideline:
Convection Oven Open Pan Method
Timetable for roasting a turkey at 300 degrees F
UNSTUFFED TURKEY
14-18 pounds 2 1/4 to 2 1/2 hours
18-22 pounds 2 1/2 to 3 hours
STUFFED TURKEY
14-18 pounds 2 1/2 to 3 hours
18-22 pounds 3 to 3 1/2 hours





Step 4: Carving the Turkey
The oven buzzer has sounded, you've checked the meat thermometer and the turkey is done! Now step back for a moment and look at what you've accomplished. You've roasted the perfect JENNIE-O TURKEY STORE™ turkey. One final step before eating: carving the turkey. This is where you can really impress your family and friends. Follow these carving instructions and your turkey will look as good as it tastes.
Before you start carving, let the turkey stand at room temperature for 10 to 20 minutes after cooking to allow juices to distribute throughout the meat. Wash cutting surfaces and utensils with hot, soapy water immediately before carving. Wood cutting surfaces are NOT recommended.
Q: How do I carve the drumstick and thigh?
A: Press the leg and thigh away from the body. The joint connecting the dark meat to the backbone will often snap free or may be severed easily with a knife point. Cut the drumstick and thigh completely off, following the body contour carefully.

Separate the drumstick and thigh by cutting the connecting joint.

Tilt the drumstick at an angle and slice toward the cutting surface.

Hold the thigh firmly on the cutting surface with a fork. Slice evenly and parallel to the bone.

Q: How do I carve the breast?
A: Place the knife parallel to and as close to the wing as possible. Make your base cut by slicing deep into the breast, all the way to the bone. All breast slices will stop at this horizontal cut.

Carve downward to the base cut, making thin, even slices from the outside of the breast in.

Arrange slices on platter with the dark meat and serve immediately.

Well, it seems that many famous chefs actually prefer them and here are some of their reasons.


Baking - flakier pastries and tastier breads

Juicier meats, good browning

Even heat, no hot spots, good overall browning

A convection oven cooks through the process of circulating hot air around food. In principle, all ovens are convection. The difference is the use of a fan and special baffles in the oven.
I have to admit that I haven't used our combination oven as anything but a microwave. But after doing some research, I've found out that convection ovens aren't supposed to be difficult to use. There are two easy formulas that can be used to determine cooking times. You either bake at the same temperature the recipe recommends for 25% less time or you bake for the same amount of time and drop the temperature of the oven 50 degrees.
Sounds easy - right? Well, one slight complication. Jenn-Air and Thermador, two companies that make convection ovens, recommend dropping the temperature by 25 degrees. I also found recipes that varied in this adjustment. So, just as it is with conventional ovens, a little experimentation is needed to help you determine what works best for your oven.
Here are more tips to help you get the most from your convection oven:


If a recipe calls for a cooking time of less than 15 minutes, make no adjustments. This means most cookie recipes would use the same temperature and cooking time.


Cookie sheets and shallow pans work best in convection ovens. Anything with deep sides or lids will block the heat from circulating around the food (which is how convection ovens cook.)


Angel food cake is one major exception. For some reason it bakes up fine with the traditional high-sided pan.


If you are roasting meats such as turkey, beef or lamb, you should still use a roasting pan and a meat rack.
CONVECTION OVEN TURKEY ROASTING GUIDELINES
Roasting temperatures and times must be reduced when using a convection oven. The convection oven cooking temperature should be lower to 300 degrees F. In addition, the forced movement of hot air throughout the convection oven speeds up the cooking time, making it necessary to decrease traditional roasting times when using a convection oven. It is recommended the traditional roasting times be reduced by 25 percent for a reduction of 3 to 5 minutes per pound.
It is especially important to use a meat thermometer or instant-read 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 Method
Roasting Guidelines for a Fresh/Thawed Turkey
Roast 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 ½ hrs. 14 - 18 lbs. 2 ½ to 3 hrs.
Roast 300 degrees F. 18 - 22 lbs. 2 ½ to 3 hrs. 18 - 22 lbs. 3 hrs. to 3 ½ hrs.
Other Hints:
1. The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so that 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 that one is not directly over the other.
2. The hot air must circulate around the turkey for even heat distribution. For best results, allow 1½ to 2 inches of space around the turkey, including other pans as well as the oven wall.
3. If the oven door is opened frequently, there will be heat loss and cause longer roasting times.
4. If the turkey is tented with foil to reduce surface browning, be sure the foil is secured so it will not blow around and impair the fan action.