Convection roasting a turkey - new oven!

Lori - what about spatchcocking as a way to cook but not overcook a turkey in convection oven? Does space allow? Flatten and, if needed, separate the parts that cook more slowly and those that cook more quickly?

The amount of room available depends on your oven, but most have a full width, if not full size oven so you have the same amount of room as usual. Spatchcocking the bird would help even out cooking and browning, but I can't speak about the how to on that because I've never done it with a turkey. If you have a pair of kitchen shears that can take on the bird, though, and don't want or need a "presentation traditional view" bird, it would certainly be an idea. I roast by temperature rather than time as well, birds that I either wet or dry brine, so dryness hasn't been a problem. I highly recommend a thermometer rather than a clock method for that reason. I am not a big fan of the separate parts roasting thing, although I see the sense of it. Somehow it just seems to reduce what is a special feast item to the level of another weeknight clucker, only bigger. It's also a little more complicated to juggle when to put on and remove the various parts. Plus since most folks are not that adept at cutting up a full size chicken, the idea of reducing something the size of a turkey could be stroke inducing. Not to mention, potentially risky if you did not have a knife of sufficient sharpness and size for the task. But yes, you could spatchcock or roast in pieces if you wanted to do it that way. The oven just helps eliminate hot spots, it doesn't do miracles. Go too long or too hot, the bird still gets dry. Perhaps just more "evenly" dry. The best way to avoid overcooking still involves a thermometer, rather than a clock.

Thanks for all of the info! I want a traditional bird so no spatchcock for me … my oven has a built in thermometer (!) I am thinking I’ll do traditional for now and then experiment with the convection when we don’t have guests. But for sure I’m going to try it!

Honestly, I would urge you not to fear using the convection part for roasting your turkey. You did a chicken, so have an idea of how your oven operates in terms of time, etc. I would put that thermometer to work, monitoring the temp of the breast. You can add another layer of foil shield, just make two of them - and put the second one on when your breast is at temp, while the thighs catch up. If you are not too fearful, you can also start your bird bottom side up, which jump starts cooking on the thighs. It also nicely browns the underside, so you don't end up with a tanned bird on only one side and ookey pale skin on the bottom! Start your bird roasting bottom side up, and flip it over once it has gotten nicely browned. Not only does it help get everything roasted done at the same time, the fat from those thighs will be dripping down into the breast to baste it as it roasts. Once your bird is nice and brown to suit you, flip it over in the traditional roasting position, and continue to roast until browned and done. It's a little odd to flip the bird, but it works.

Solid advice and some humor (another weeknight clucker). Thanks, for future use.

I would not trust your new oven's built-in thermometer until it has been verified to be properly calibrated.

I would still use a remote probe thermometer and maybe an instant read thermometer anyhow to double check the meat doneness.

Overcooked turkey is a miserable affair.