Convection Oven Roasted Turkey (updated 11/26/20)
Source: gourmet.lovetoknow.com

Turkey cooked in a convection oven should be roasted at 325 F. If using a dark roasting pan or oven-roasting bag, reduce the heat to 300 F. The following general roasting times and temperatures are suggested for various-sized stuffed and unstuffed whole turkeys, breasts, and dark meat.

You might read that proper internal temperatures should be 180 F for thigh meat, 170 F for breast meat and 165 F for stuffing. However, things have changed. According to The National Turkey Federation, no matter what the weight, the internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F. This remains true for the stuffing as well.

Tips for Making the Best Turkey in a Convection Oven

Start with a fully thawed turkey.
If you wish, season the turkey the day before with a dry rub for added flavor.
Let the turkey come to room temperature or at least let it sit out of the refrigerator for a few hours before cooking.
The heated air of a convection oven needs to penetrate the thickest parts of a turkey so don't truss it closed and let the wings fly free. Instead, insert a long skewer between the drumsticks to keep the turkey from toppling over.
Make sure the roasting pan is shallow and place the turkey on a rack so the heated air can easily circulate around the bird.
Remove the turkey from the oven when it reaches about 160 F only if it is unstuffed (stuffing needs to reach 165 F) and allow it to stand for about 20 minutes tented with foil. The turkey will continue to cook bringing it up to the safe temperature of 165 F. This is called carryover cooking. This standing time results in a juicier turkey.

Basic convection guidelines:

Stuffed Whole Turkey

6 to 10 pounds - 1 3/4 to 2 1/2 hours
10 to 18 pounds - 2 1/2 to 3 1/4 hours
18 to 22 pounds - 3 1/4 to 3 3/4 hours
22 to 24 pounds - 3 3/4 to 4 1/4 hours		 Unstuffed Whole Turkey

6 to 10 pounds - 1 1/2 to 2 hours
10 to 18 pounds - 2 to 2 1/2 hours
18 to 22 pounds - 2 1/2 to 3 hours
22 to 24 pounds - 3 to 3 1/2 hours
Stuffed Whole Turkey Breast

3 to 5 1/2 pounds - 1 3/4 to 2 1/2 hours
5 1/5 to 9 pounds - 2 1/2 to 3 1/4		 Unstuffed Whole Turkey Breast

3 to 5 1/2 pounds - 1 1/2 to 2 hours
5 1/2 to 9 pounds - 2 to 2 1/2 hours
Turkey Legs, Thighs, and Wings

If your family prefers extra portions of juicy turkey dark meat or wings, set your convection oven to 325 F and cook as follows:
Place in pan and cover. Bake 1 to 1 1/2 hours depending on size. Uncover and bake another 30 minutes or until the bone moves easily and the temperature on an instant-read thermometer not touching bone registers 165 F.


Convection cooking, whether it's an entire turkey or one boneless, skinless chicken breast, involves some adjustment in time and temperature because food cooks 25% faster than a conventional oven. While the basic roasting time estimates are good, and you should always go by the temperature reading for safety, the answers to these questions can provide additional instruction for properly timing your turkey while cooking.


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