How to Cook a Brined Turkey in a Convection Oven: A Step-by-Step Guide

Are you looking for a way to cook a juicy flavorful turkey that’s also incredibly easy? If so then you need to try brining and roasting your turkey in a convection oven. This method is a game-changer, and it’s sure to become your new go-to for Thanksgiving or any other special occasion.

What is Brining?

Brining is a process of soaking a turkey in a salt-water solution for several hours before cooking. This helps to tenderize the meat, add flavor, and keep it moist during the cooking process. It’s a simple but effective way to ensure that your turkey is cooked to perfection.

Why Use a Convection Oven?

A convection oven uses a fan to circulate hot air around the food, which helps it cook more evenly and quickly. This is especially beneficial when cooking a large bird like a turkey, as it helps to ensure that the meat is cooked through without drying out.

How to Brine and Roast a Turkey in a Convection Oven

Ingredients:

• 1 (12-14 pound) fresh or thawed turkey, neck and giblets removed
• 3/4 cup kosher salt
• 1/2 cup honey
• 32 ounces low-sodium chicken broth (or turkey broth)
• 1 tablespoon black peppercorns
• 6 sprigs fresh rosemary
• 1 onion, peeled and cut in half and sliced thin
• 1 Fuji or Honeycrisp apple, quartered
• 1 garlic bulb, halved
• 4 sprigs fresh rosemary
• 1/3 cup melted coconut oil

Instructions:

For the Brine:

1. Bring 4 cups of water to a boil in a saucepan.
2. Add salt, honey, broth, peppercorns, and rosemary to the saucepan, stirring to dissolve salt.
3. Cool at room temperature, then refrigerate until needed.
4. About 6 to 8 hours before you plan to roast your turkey, place the brine mixture in a large clean bucket, stockpot, or cooler and stir in 1 gallon of ice water.
5. Place the turkey in the bucket, breast side down, cover, and refrigerate for 6 to 8 hours or overnight. Make sure the turkey is fully submerged, adding more ice water if necessary.

To Roast the Turkey:

1. Preheat the oven to 450°F (convection roast mode if you have it).
2. Remove the turkey from the brine and rinse thoroughly, inside and out, with cool water. Pat dry.
3. Discard the brine solution.
4. Season the turkey cavity with salt and pepper.
5. Stuff the turkey with onion, apple, garlic, and rosemary.
6. Place the turkey on a roasting rack set inside a large roasting pan and tuck the wings back.
7. Brush the entire turkey with avocado oil or other oil that is stable at high heat.
8. Cover the breast portion with foil and place the turkey on the lowest rack in the oven. Roast for 30 minutes.
9. Turn the heat down to 350°F and roast for 2 to 2 1/2 hours longer, until a thermometer reads 165°F when inserted between the breast and thigh without touching the bone.
10. Remove the foil from the breast about 45 minutes before the turkey is done.
11. Remove the turkey from the pan, place it on a platter, and tent with foil. Let the turkey rest for 20 minutes before carving.

Tips:

• If you don’t have a convection oven, you can still use this recipe. Just increase the cooking time by about 25%.
• For a crispy skin, brush the turkey with melted butter or olive oil before roasting.
• Be sure to let the turkey rest before carving. This will help to keep the juices in the meat.

Brining and roasting a turkey in a convection oven is a simple and effective way to cook a delicious and juicy bird. By following these easy steps, you can be sure to impress your guests with a Thanksgiving turkey that they’ll never forget.