Kitty said: Yes.How would I roast a turkey in the convection oven. Do you keep it covered or uin-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How would I roast a turkey in the convection oven. Do you keep it covered or uin),it will help you,my kids.
Answers:
A convection oven, by definition, works by circulating heated air. As long as your provide for transfer of heat to the turkey, you can cook it exactly as you would in an electric or gas conventional oven.
Thus in whatever manner you cook a turkey, use the same method - but put it on a roasting rack so that the heat can circulate beneath as well as around the side and top.
My favorite way to prepare a turkey - stuffed or not - is to roast it breast down - the turkey is self-basting when cooked this way. I coat it with oil - butter tends to burn and smoke - that has been mixed with herbs, lemon juice, and white wine. I tent the turkey in aluminum foil until about the last 30 minutes of cooking time, and even though it is self-basting, still dip a big fat brush into the juices and baste it that way. And using a roasting pan with a rack is always the best method, regardless of oven type.
Be SURE to use a meat thermometer when you do this!
Yummy, now I am really hungry.
Other Answers:
you can either put it in a roasting bag or cover it in a roaster. make sure you put about 2 cups of water in the bottom for basting and so it doesn't dry out.
cover first then uncovered for the last half hour as per usual...the only difference is the timeing...you can look on the charts on foil packets, recipe books but your best bet is to test it with a knife to see if its cooked....no pink juices... stuff it. having stuffings in it, it taste better,
You can refer to these websites. But as for your question, I know that a turkey is roasted covered in the convection oven.
Source(s):
http://www.jennieoturkeystore.com/knowledge.asp?id=987&catitemid=36
http://www.eatturkey.com/consumer/cookinfo/convec.html
you want to keep it covered so it locks in the moisture. The the last 15 min uncover so it will brown the top. Baste every 20 min I cook the turkey breast-side-down (upside down to most folks) as it helps the breast meat stay more moist than the traditional way. Cover loosely with lightly greased foil (butter,olive oil or vegetable release spray ((Pam)) so it doesn't stick to the bird).
Do not go by the pop-up timer if it has one unless you want a dry turkey. Invest in a cheap meat thermometer ($4-6 at Target/____Mart). When it reads 150 degrees inserted in the thickest part of the thigh, remove the foil and turn the bird over to brown. Remove the turkey from the oven at 170 degrees and allow it to rest. It will "carry-over" cook and should reach 175-180 degrees. This resting period is important in that it allows the juices to settle so that when you cut the turkey the juices dont "run." I myself cover the breast with aluminum foil, and uncover it for the last 30 minutes or so of roasting. Gives a little crispness and nice color, but doesn't suck all the moisture out.
I like full coverage too (like a roasting bag) but visually I like a browned bird coming out of the oven.
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