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Convection or Conventional Oven for Roasting the Turkey

Fiona | Nov 19, 201108:27 AM

My new stove has a convection oven which I have used to bake cookies with great success but I have never used it for roasting meat. I am thinking that I ought to use it for the turkey on Thanksgiving. Is this a good idea? I do not brine the turkey before roasting. Will using the convection oven, if recommended, decrease the cooking time? The method I use is start at a high (450* or 500*) for 30 minutes then drop down to 325-350 until done.
Thanks in advance.

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