Convection roasting a turkey - new oven!
I just got a wicked fancy new stove (yay!) with true convection (the fan actually generates heat, it doesn’t just blow air). I roasted a 4 lb chicken last night and it was awesome. But a 13 lb turkey? Will it brown too fast, and if yes (I think the answer is yes) then does tenting it with foil defeat the whole point of convection? Should I just roast it the traditional way?