Best Thanksgiving Convection Turkey Recipes

WORLD'S SIMPLEST THANKSGIVING TURKEY

Steps:

• Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

BEST THANKSGIVING CONVECTION TURKEY

Steps:

• Brine the Turkey: Use 1 tablespoon salt per 5 lbs turkey (washed and dried), sprinkle a little in the cavity, then generously on one side concentrating on the thigh, now the other and last the breast, concentrating on the thick parts. Put in a plastic bag, squeeze out air and refrigerate breast up. Next day, give turkey a massage to distribute the salt and any liquid without removing it from the bag and refrigerate breast down. Next day, massage turkey again and refrigerate breast up. After 3 days, remove turkey from bag, wipe dry, place on a rack and into the fridge for another day. This dries the skin for a beautiful crisp brown finish. After day one and two, you will see quite a bit of moisture in the bag. Leave it alone! By the end of day 3, all that liquid (now salted) will be reabsorbed to give the turkey flavor and texture. Cook the Turkey: Preheat convection oven to 375 degrees. If your oven has settings for Baking or Roasting, select Roasting. Brush 2 tablespoons melted butter over skin; sprinkle 1 1/2 teaspoons pepper over skin and in the cavity. Place 20 sprigs of rosemary in the cavity. Tuck wing tips under, tie legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil. Roast for 45 minutes. Remove foil and baste with 1/2 cup chicken stock. Leave foil off. Return turkey to oven. Baste with pan drippings every 20 minutes until internal temperature reaches 165 degrees. Figure about 7 minutes cooking time per pound; a 20 lb bird will take 2 1/2 hours. Let turkey rest for 30 minutes before carving.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

THE BEST THANKSGIVING TURKEY RECIPE (HOW TO COOK A TURKEY)

Steps:

• Heat oven to 325 degrees F.
• Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
• Place turkey into roasting pan breast side up.
• Tuck turkey wings under and tie or clamp legs together.
• Salt and pepper the inside cavity of the turkey.
• Dry outside of turkey with a paper towel (don't wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
• Baste turkey with melted butter. Salt and pepper all over.
• Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165 and 180 degrees and the juices should run clear.
• Add broth into the bottom of the pan. (Water will also work.)
• Tent foil over the turkey as it cooks. Cook in preheated oven for 3 1/2 - 4 hours (depending on the size of your turkey - see notes below to know how long to cook your turkey for).
• After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
• Keep turkey covered with foil to keep warm while it rests.