Post photos of lip-smacking food or share your recipes. Turkey meat is a popular poultry product used for everyday nourishment, and is an integral part of culturally important events. In the United States and Canada, turkeys are traditionally had as the main course of Thanksgiving.
Once you've gotten the technique for preparing a golden-brown, crispy-skinned roasted turkey down pat, it might seem scary or even foolish to fix what's not broken. Unless time is an issue that is. If you're lucky enough to own a convection oven, you can roast that same turkey in a fraction of the time.
A solid piece of white meat, a turkey breast usually weighs between 4 and 8 lbs, making it a suitable roast for a small group. Cooking a turkey breast in a convection oven takes less time than cooking one in a conventional oven. For many years, a cook who wanted to roast a turkey had only one option--cooking a whole bird.
Each roast is made from lightly seasoned skin-on boneless breast meat. The mouth-watering aroma of whole bird taste is prevalent in this ready to cook Raw Roast. Lightly seasoned and ready to cook, this raw roast provides the desired whole bird aroma and taste. This versatile, easy to carve product is excellent for center of the plate applications, carving stations and premium sandwiches.
The last thing you want to do is serve an overcooked or worse, undercooked bird. In a large roasting pan, place thawed turkey, breast side up and tent with a piece of aluminium foil. Bake turkey using the chart below.
I haven't used the convection roast on my oven yet have not used convection for anything yet. For some reason I find it intimidating and confusing. My oven has a meat probe, I haven't used either.
With a broader focus on organic gardening, health, rural lifestyle, home and family articles, she specializes in topics involving antique and modern quilting, sewing and needlework techniques. A turkey breast cooked in a convection oven develops a crisp skin that helps seal in juices, so the meat stays moist as it roasts to perfect tenderness. Convection cooking speeds up the roasting process by circulating heated oven air around the food with a simple fan in the back of the oven.
At this point, your bird should be unfrozen and ready for the oven. See our How to Thaw a Turkey guide for options for getting your bird oven-ready. This guide is for baking a turkey that is raw. About basting: don't worry about it.
But this really is the best, juciest turkey I have ever made. I dunno. And if so, why do you like it better than your regular oven??