Good morning all,
Being a novice member I don't know if this is the right place for this or if this is even of interest to anyone but I'll share it on the off-chance that someone will find the information useful.
Over the summer we put in a new gas/convection range and I remember the salesperson saying that the convection thing could significantly reduce the time required to cook a large turkey.
So on Tuesday past I went to our local grocery to purchase a small turkey, only to find that the smallest one still available was a 17 pound monster. (I also had a kind of 'sticker-shock' moment because the cost of the turkey was something like 42 dollars which is ALOT more than I've ever had to pay for a turkey before. Did something catastrophic happen to the global turkey supply?)
On Thanksgiving day itself I wanted to try roasting the bird using what the oven calls "Convection Roasting" but, never having done it before I was kind of hesitant to be trying something new with our Thanksgiving dinner. But, I thought, what the ****, let's give it a try, and I went looking for the instruction book
This oven has a little accessory temperature sensing-probe and the instructions said to insert the probe into the thickest part of the thigh, set the probe temperature to 185 F, and the oven temperature to 325 F. According to the instructions, the oven would cook merrily along until the probe sensed the pre-set value of 185 F and then it would simply shut itself off. There was a little chart that said it would take approximately 10 minutes per pound to reach an internal temperature of 185 plus perhaps an additional 40 minutes if the bird was stuffed.
I put the stuffed turkey into the oven at 1:30 PM. (I had rubbed the skin with a mixture of olive oil and sage) I set up the oven as per instructions, closed the door, and three and a half hours later there was a little "Ding" from the oven, and inside was the most perfectly roasted turkey I've ever seen anywhere. The meat was well cooked, yet very moist, and the color was a lovely gold/brown without a hint of blackness.
The only reason I'm even putting this in the forum is that prior to cooking our bird I went on-line to see if I could find some first-hand accounts of convection roasting a relatively large turkey and I couldn't seem to find any. (I did find out about DC though) My experience with the technique was pretty much 100% satisfactory.
A lovely and peaceful holiday weekend to all of you
Being a novice member I don't know if this is the right place for this or if this is even of interest to anyone but I'll share it on the off-chance that someone will find the information useful.
Over the summer we put in a new gas/convection range and I remember the salesperson saying that the convection thing could significantly reduce the time required to cook a large turkey.
So on Tuesday past I went to our local grocery to purchase a small turkey, only to find that the smallest one still available was a 17 pound monster. (I also had a kind of 'sticker-shock' moment because the cost of the turkey was something like 42 dollars which is ALOT more than I've ever had to pay for a turkey before. Did something catastrophic happen to the global turkey supply?)
On Thanksgiving day itself I wanted to try roasting the bird using what the oven calls "Convection Roasting" but, never having done it before I was kind of hesitant to be trying something new with our Thanksgiving dinner. But, I thought, what the ****, let's give it a try, and I went looking for the instruction book
This oven has a little accessory temperature sensing-probe and the instructions said to insert the probe into the thickest part of the thigh, set the probe temperature to 185 F, and the oven temperature to 325 F. According to the instructions, the oven would cook merrily along until the probe sensed the pre-set value of 185 F and then it would simply shut itself off. There was a little chart that said it would take approximately 10 minutes per pound to reach an internal temperature of 185 plus perhaps an additional 40 minutes if the bird was stuffed.
I put the stuffed turkey into the oven at 1:30 PM. (I had rubbed the skin with a mixture of olive oil and sage) I set up the oven as per instructions, closed the door, and three and a half hours later there was a little "Ding" from the oven, and inside was the most perfectly roasted turkey I've ever seen anywhere. The meat was well cooked, yet very moist, and the color was a lovely gold/brown without a hint of blackness.
The only reason I'm even putting this in the forum is that prior to cooking our bird I went on-line to see if I could find some first-hand accounts of convection roasting a relatively large turkey and I couldn't seem to find any. (I did find out about DC though) My experience with the technique was pretty much 100% satisfactory.
A lovely and peaceful holiday weekend to all of you
