Turkey (Butterball) "Open Roasting Pan"
Convection ovens give results similar to conventional ovens except that they cook faster due to the hot moving air. Follow your manufacturer's directions regarding preheating or not and whether it's necessary to lower the oven temperature from that recommended for conventional ovens. (Generally, for newer convection ovens you would set the convection oven at 325 degrees F and it self-adjusts.) Convection "roast" is used when cooking meats such as turkey; convection "bake" is used for baked items like cookies, cakes and breads, and casseroles. Refer to your user's manual or call or e-mail your oven manufacturer to confirm these settings for your oven.
The "Open Roasting Pan" method is Butterball's® preferred method for roasting turkey. Open pan roasting is very easy and turkeys prepared this way are consistently golden brown in color, and the meat has a rich roasted flavor and is both tender and juicy. Drippings are less but more caramelized/concentrated and flavorful than those from covered moist heat cook methods, such as covered pan roasting and oven cooking bag. Use the roast setting not the bake setting when using the conventional oven.
- 1 whole turkey
1. Preheat oven to 325 degrees F. (either convection roast or roast setting)
2. Remove neck and giblets from turkey.
3. Pat turkey dry with paper towels.
4. Turn wings back to hold neck skin against back of turkey.
5. Stuff turkey if desired.
6. Place turkey breast up on flat rack in shallow roasting pan. (about 1 1/2 " high)
7. Insert oven-safe meat thermometer or digital probe deep into inner thigh, not touching bone. (An instant-read thermometer may also be used to test doneness, but is NOT oven safe.)
8. Brush the entire skin of the bird lightly with vegetable oil or coat with cooking spray for better appearance.
9. Do not add liquid to pan. Do not cover.
10. To prevent overcooking, loosely cover breast with lightweight foil when turkey is about two-thirds done (and golden brown).
Use this roasting schedule as a guide and start checking for doneness about 30 minutes before end of estimated cooking times. Turkey is done when temperature taken deep in inner thigh (area where thigh attaches to carcass, but not touching bone) registers 180 degrees F. The thickest part of breast should register 165-170°F and the center of the stuffing (if stuffed) should register 165°F.
Whole Turkey, Open Pan, Conventional Oven
Approximate Roasting Time, 325 degrees F
Flat Rack, Shallow Open Roasting Pan
Net Weight (lbs) Stuffed (hrs) Unstuffed (hrs)
4-1/2 to 7 2-1/4 - 2-3/4 2 - 2-1/2
7 to 10 2-3/4 - 3-1/2 2-1/2 - 3
10 to 18 3-3/4 - 4-1/2 3 - 3-1/2
18 to 22 4-1/2 - 5 3-1/2 - 4
22 to 24 5 - 5-1/2 4 - 4-1/2
24 to 30 5-1/2 - 6-1/4 4-1/2 - 5
Let turkey stand at least 15 minutes to allow juices to set before removing stuffing and carving.