TURKEY (CONVECTION)
Steps:
- INSTRUCTIONS: Preheat A convection oven to 375°. If your oven has settings for Baking or Roasting, select Roasting. Remove the turkey from the packaging; rinse and dry well. Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck the wing tips under and tie the legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan. Roast for 45 minutes. Baste with 1/2 cup chicken stock. Return turkey to oven and baste with pan drippings every 20 minutes until internal thigh temperature reaches 165°. A 12- to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours. Let turkey rest for 20 to 30 minutes before carving.
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