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How to Cook a Turkey in a Convection Oven

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The oven is undoubtedly the super star of the holiday meal.  When cooking in a convection oven, most of us are intimidated because it’s something we are not used to.  Let’s help take the guess work out of convection.  The cooking results will amaze you!

What is the main difference between convection and conventional?

A convection oven has a fan that circulates heat around the entire oven cavity, sometime using more than one heating element.  A regular oven has a single heating element and the heat only flows in one direction, from the bottom up.  Convection is cooking from the outside to the inside evenly.  In a convection oven you have 3 racks.  You could bake cookies on all three racks and the cookies will cook evenly.  If you did this in a conventional oven, the bottom cookies would burn and the top wouldn’t cook all the way.

What are the benefits of using a convection oven?

When baking or roasting with convection you typically reduce your time and temperature by 25%.  You also get better cooking results.  When baking a pie for example, if it often difficult to achieve that golden browning on top without overcooking the pie.  With convection the even heat that circulates make this easy to achieve in less time.  You can also cook multiple items in one cooking session without mixing food flavors.  This makes serving everything hot at once a breeze.

What temperature do I use and for how long?

Depending on this size of your turkey and if you plan to stuff it, below is a cooking chart:

  • 12-15 pounds, 1.5-2 hours
  • 15-20 pounds, 2-2.5 hours
  • 20-25 pounds, 2.5-3 hours
  • In a conventional oven you typically cook the turkey for 20 minutes per pound.

Make sure your bird has reached 165 degrees F.   If your turkey is stuffed make sure the stuffing has also reached 165 degrees F.

There is no need to cover your turkey with foil.  Since the convection fan is evenly cooking, the bird will brown evenly.  Make sure you baste the turkey every 20-30 minutes.

Please come see us if you have more questions about convection ovens.

I've been in the appliances business for over two decades and have seen it all. I am passionate about educating customers about appliances and can help you find the perfect appliance for your home. My number one goal is to make sure you have an amazing experience with Masters Wholesale Appliances.

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What is Induction and how does it work?

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What is an induction cooktop??
An Induction Cooktop is a cooking surface that heats by transferring currents from an electromagnetic field located below the glass surface directly to the magnetic induction cookware placed above.
How does it work? While gas and electric stoves heat cookware indirectly by first heating a coil, burner, or producing a flame, induction cooking provides direct heat to the cookware which then passes the radiant energy on to the food. Instead of a heating element, magnets are used to stimulate the atoms inside your cookware and heat the pot or pan. Because induction cooking offers direct heat to cookware, it is an incredibly efficient option that gives the user more control over the cook than the traditional alternatives. Additionally, the heat is directly sourced, which means the temperature tends to stay much steadier than electric or gas ranges as well.
Do you have to get special cookware? YES. Any cookware that features a magnetic base can be used on an induction cooktop surface. Common induction-compatible cookware include cast iron and certain types of stainless steel. Stainless steel pots and pans that have had nickel added to them are non-magnetic and can’t be used with induction. To test your current cookware, you can simply hold a magnet up to the bottom of the pot or pan. If it strongly sticks, then that piece will work. If you’re purchasing new cookware, look for any type of “induction compatible” labeling.
An induction stovetop will not work with non-magnetic materials such as copper or aluminum.
Here are a few things to consider:
* The magnetic field can affect important electronics including digital thermometers.
* There are typically no visual cues that the burner is on, such as a physically hot surface, red coils or a physical flame. The can confuse people and make them wary to try it.
* You’re limited in the type of cookware that can be used.
* Induction cooktops typically hum during use, which can become louder when higher heat settings are used.
* Induction does use less energy. Check with your electric company as you may be eligible for a rebate when you switch to induction.
If you could like a demonstration on a live induction cooktop, please let us know! We have a few “live” induction cooktops in our showroom. Call 916-581-1063 to make an appointment. You can also shop online www.masterswholesale.com.  

I've been in the appliances business for over two decades and have seen it all. I am passionate about educating customers about appliances and can help you find the perfect appliance for your home. My number one goal is to make sure you have an amazing experience with Masters Wholesale Appliances.