Should I convect roast my turkey? Or just convect oven it? At what temp?
I always roast my turkeys using the convection option on my oven. I use the regular temperature. However, I also use a digital probe, that tells me exactly when my bird has reached the desired internal temperature. I am always amazed at how quickly the turkeys get roasted - especially since I am prone to choose extremely large (25-27 lbs) turkeys.
Thanks, ChefJune! Do you mind sharing the temperatures you look for on the thermometer?
I have a convect bake and a convect roast option on my oven.