Best Turkey Convection Recipes
ROAST TURKEY BREAST (CONVECTION TOASTER OVEN)
I am trying this in the toaster oven on the convection setting for the first time. I used Mesquite Marinade, but be creative use your favourite flavour. This recipe is for a turkey breast with the bone in and skin on. I prefer this because it will keep the meat juicer. It did the trick and this tasted scrumptious!!
Provided by Jo Zimny
Categories Roasts
Time 2h
Number Of Ingredients 2
Steps:
- 1. Preheat your convection toaster oven to 325'F. For a 2- to 3-lb. turkey breast: 1 1/2 - 2 hours of cooking time is sufficient. For a breast that is 4- to 6-lb. turkey breast: 1 1/2 to 2 1/4 hours is sufficient. For a 7- to 8-lb. turkey breast: 2 1/4 to 3 1/4 hours is sufficient. Wash your turkey breast and pat dry.
- 2. Using a large zip lock or other bag that will seal well without leaking put the breast in the bag and pour the entire bottle of marinade into the bag.
- 3. Get a plastic container and set the bag with the breast in it in the bag. This will ensure it won't leak in your fridge.
- 4. Flip the bag every now and again to make sure the whole breast is immersed in the marinade. I flipped it in the morning a few times before I cooked it.
- 5. When you are ready to cook the breast remove it from the bag and put the marinade in a small pot and boil it. This will ensure that any bacteria will go away and you can safely baste the breast.
- 6. I basted my breast every 15 minutes. The internal temperature should be around 170'F when done.
- 7. Cover the breast with tin foil when done and leave it sitting for about 15 minutes to ensure that the juices stay in the meat. It worked out great, the breast was ultra juicy :)
- 8. Cut with a sharp knife and serve.
- 9. Enjoy!
BEST THANKSGIVING CONVECTION TURKEY
Steps:
- Brine the Turkey: Use 1 tablespoon salt per 5 lbs turkey (washed and dried), sprinkle a little in the cavity, then generously on one side concentrating on the thigh, now the other and last the breast, concentrating on the thick parts. Put in a plastic bag, squeeze out air and refrigerate breast up. Next day, give turkey a massage to distribute the salt and any liquid without removing it from the bag and refrigerate breast down. Next day, massage turkey again and refrigerate breast up. After 3 days, remove turkey from bag, wipe dry, place on a rack and into the fridge for another day. This dries the skin for a beautiful crisp brown finish. After day one and two, you will see quite a bit of moisture in the bag. Leave it alone! By the end of day 3, all that liquid (now salted) will be reabsorbed to give the turkey flavor and texture. Cook the Turkey: Preheat convection oven to 375 degrees. If your oven has settings for Baking or Roasting, select Roasting. Brush 2 tablespoons melted butter over skin; sprinkle 1 1/2 teaspoons pepper over skin and in the cavity. Place 20 sprigs of rosemary in the cavity. Tuck wing tips under, tie legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil. Roast for 45 minutes. Remove foil and baste with 1/2 cup chicken stock. Leave foil off. Return turkey to oven. Baste with pan drippings every 20 minutes until internal temperature reaches 165 degrees. Figure about 7 minutes cooking time per pound; a 20 lb bird will take 2 1/2 hours. Let turkey rest for 30 minutes before carving.
CONVECTION ROASTED TURKEY BREAST RECIPE
Convection Roasted Turkey Breast is the perfect mixture of crisp on the outside, moist on the inside. Your favorite poultry herbs can be substituted for any listed here.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat convection bake to 350°F. Rinse turkey breast with cold water and dry with paper towels. Place on baking rack in roasting pan if using entire breast; or place half breast in baking dish. Mix chopped herbs with butter or margarine. Push herb mixture under turkey skin and inside cavity. Brush turkey with olive oil. Cook for approximately 10 to 11 minutes per pound, or until internal temp registered 165°F.
CONVECTION ROASTED TURKEY BREAST RECIPE - (3.3/5)
Provided by Silvermama
Number Of Ingredients 7
Steps:
- Preheat convection bake to 350°F. Rinse turkey breast with cold water and dry with paper towels. Place on baking rack in roasting pan if using entire breast; or place half breast in baking dish. Mix chopped herbs with butter or margarine. Push herb mixture under turkey skin and inside cavity. Brush turkey with olive oil. Cook for approximately 10 to 11 minutes per pound, or until internal temp registered 165°F.
TURKEY (CONVECTION)
Categories Tomato
Number Of Ingredients 5
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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