Convection ovens can cook food at a rate of about 25% faster than non-convection ovens. Unlike other new-fangled cooking methods a convection oven relies on some pretty old technology to speed things up a bit.

A convection oven uses a fan to more efficiently circulate the heat of the oven. Of course if you have never used a convection oven to cook turkey it can be a little scary but it does not have to be.

Here Are the Guidelines

While in a regular oven the rule is typically 15 minutes per pound in a convection oven the rules are a little different. The times will vary depending on the weight of the turkey just like with traditional ovens but the length of time will be a lot shorter.

The guidelines for an unstuffed turkey:

• 6 to 10 pounds – 1.5 to 2 hours
• 10 to 18 pounds – 2 to 2.5 hours
• 18 to 22 pounds – 2.5 to 3 hours
• 22 to 24 pounds – 3.25 to 3.5 hours

Resting time (the amount of time that you allow the turkey to cool before cutting) is 20 minutes in all cases.

The times above are for an oven set at 325 degrees.

Stuffed turkey times are different from unstuffed. Here are the stuffed turkey times:

• 6 to 10 pounds – 1.75 to 2.5 hours
• 10 to 18 pounds – 2.5 to 3.25 hours
• 18 to 22 pounds – 3.25 to 3.75 hours
• 22 to 24 pounds – 3.75 to 4.5 hours

Resting time is 20 minutes for stuffed turkeys as well however you should remove the stuffing from the turkey before you start the resting process.

The Benefits

The benefits of using a convection oven is that the turkey is cooked more evenly and will result in a more tender and juicy turkey. Of course the time savings can also be tremendous benefit.

If you can cook your turkey quicker and get a juicier turkey out of the deal that is a real benefit. Having to run the oven for less time can help to keep the heat down in the kitchen and make the entire experience more enjoyable.

Follow all your normal recipe instruction just adjust the amount of time that the turkey stays in the oven and you will be able to have a well cooked turkey that tastes delicious.