This convection oven turkey with Herb Butter recipe produces a perfect bird. Golden on the outside, tender and juicy and full of flavor. It doesn’t matter if you are making turkey for Thanksgiving or for Sunday Supper. This Herb Butter Turkey recipe is the star of the show.
By using a convection cooking you obtain more efficient cooking. The dry hot air circulation will cook about 25 percent faster.. Additionally, the circulating convection heat allows for more even cooking.
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The convection oven turkey with Herb Butter has such an amazing flavor thanks to the infused butter. No one likes a dry, bland bird and this recipe makes it so easy to generate a perfect meal. After all, we have been serving up turkey for centuries as turkeys are indigenous to North America, find out more about them at this website.
Another amazing way to make turkey is brining. Here’s a great Easy Turkey Brine recipe to try.
If you’re looking for more turkey recipes, try these Crock Pot Turkey Soup, Easy Turkey Pot Pie and Roasted Bone in Turkey Breast.
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
Why We Love This Whole Turkey or Turkey Breast Recipe
Years of tradition means that this recipe is a success every time. The flavor truly can not be beat. This was a recipe that has been used for generations but now roasting a turkey by doing a convection bake makes it quicker and also there is no need to baste the turkey.
- 20 Minute Prep It only takes minutes to prep and then wait for the aroma to permeate the house.
- Easy Ingredients: All easy ingredients that really enhance the flavor.
- Family Friendly: Everyone will love this slow cook recipe.
- Makes Great Leftovers: So many options for the leftovers, check out It is a Keeper for ideas.
Ingredient Notes for Roast Turkey in Convection Oven
- Whole Turkey: A fresh tender bird is best. But if using frozen, make sure it is a thawed turkey.
- Herb Butter : Find an amazing blend here. Herbs and spices such as sage, bay leaf, black pepper etc. makes turkey so flavorful.
- Onion : Diced. Place around the bird.
- Carrots : Diced
- Celery: Diced
- Turkey stock: A good quality stock.
- Dry White Wine : One that you like to drink.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Cook a Turkey
Cooking in a convection oven makes the turkey cook faster. A regular oven has a single heating source while it is faster in a convection oven because you use the entire oven space due to hot air. This turkey is stuffed and therefore is the perfect Thanksgiving recipe or really any time of year because it is so fast.
- Spice: Add a little heat with cayenne pepper.
- Rest: Always keep your turkey covered on a roasting rack or platter and let the turkey rest before cutting.
- Cooking Tips: Check the National Turkey Federation for great information. Always use a meat thermometer when cooking in convection oven.
- Ties: No need to tie up your thigh of the bird because the hot air will cook the turkey evenly with no hot spots.
How to Convection Cooking a Traditional Roast Turkey
Really there is no need to baste this slow roast turkey because the hot air locks in the juices. That saves a lot of time and you do not have to keep opening the oven and playing havoc with the temperature.
These are the basic steps for making Convection Roast Turkey. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: PREP
First, preheat oven temperature to 350 degrees, place the rack at the lowest rack or oven shelf. and then combine all ingredients for herb butter together (I do this in a food processor); set aside. Next, place chopped onion, carrots and celery in the bottom on the deep roasting pan and then add stock and wine. .
STEP 2: FILL
Second, clean and season turkey, place the turkey in roasting pan and add stuffing or alternatively extra vegetables. Rub herb butter all over the top of the turkey and the outside of the entire turkey and under the skin. Cover loosely with foil.
STEP 3: COOK THE TURKEY IN THE PREHEATED OVEN
Roast until internal temperature of the turkey (between the leg and part of the breast) reaches 165 degrees. Then the turkey is done. Finally, remove foil during the last 30 minutes of roasting if turkey needs to brown more and lastly, remove the turkey from the oven. Cover the turkey with foil and let rest for 15 minutes before carving. See the guide below for cook time to cook turkey. It will depend on the size of your turkey and your oven.
Recipe FAQs: Roasting Time, Conventional Oven Instructions Etc.
Expert Tips for Making This Roast Turkey Recipe
- Turkey Breast: This is a great recipe for a turkey breast as well. Bone in or boneless will work.
- Wine: Which to use? Food and Wine Magazine recommends Viognier, however, any white you enjoy is great. Also, lemons or other citrus work great too.
- Help: Butterball has a free Thanksgiving help line, 1-800-BUTTERBALL.
- Remove: Always remember to remove the giblet package from the turkey and wash it before cooking.
- Carryover Cooking: When the meat still cooks after it is called carryover cooking.
What to Serve with Turkey in a Convection Oven
- Sausage Apple Cranberry Stuffing
- Easy Homemade Turkey Gravy Recipe
- Melting Baked Sweet Potato Recipe
Convection Oven Turkey (Regular Oven Conversion)
Ingredients
- 1 whole Whole Turkey
- 1 Herb Butter, recipe below
- 1 Onion, peeled and quartered
- 2 Carrots, peeled and chopped into chunks
- 2 Celery stalks, cleaned and chopped into chunks
- 2 cups Turkey stock, or chicken stock
- 1 cup Dry white wine, or water
- Stuffing , prepared stuffing or extra vegetables such as 1 onion, 1 carrot, 1 stalk of celery)
Herb Butter
- 2 tablespoons Butter, softened
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 teaspoons Fresh thyme, minced
- 2 teaspoons Poultry Seasoning Blend
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients for herb butter together (I do this in a food processor); set aside.
- Clean turkey – remove neck and gizzards from the cavity.
- Rinse the turkey thoroughly with cold water, including the cavity.
- Pat dry with paper towels.
- Season the outside and cavity generously with salt and pepper.
- If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
- Rub herb butter all over the outside of the bird, including the underneath. Also loosen skin around the breast and spread underneath the skin.
- Place chopped onion, carrots and celery in the bottom on the pan.
- Add stock and wine.
- Place bird on top of veggies and stock.
- Cover loosely with foil.
- Roast at 350 degrees until internal temperature (between the leg and breast) reaches 165 degrees.
- Remove foil during the last 30 minutes of roasting if turkey needs to brown more.
- Remove turkey from oven and cover and let rest for 15 minutes before carving.
Expert Tips
- Turkey Breast: This is a great recipe for a turkey breast as well.
- Wine: Which to use? Food and Wine Magazine recommends Viognier, however, any white you enjoy is great.
- Short cut tip: Chop vegetables and make the butter the night before but never stuff the turkey the night before!
- Help: Butterball has a free Thanksgiving help line, 1-800-BUTTERBALL.
- Remove: Always remember to remove the giblet package from the turkey and wash it before cooking.
It simply never gets better than a classic turkey dinner. Your recipe was easy to follow and the bird came out flavorful and juicy! Thanks for sharing.
Absolutely delicious! I’m never going to roast turkey any other way. Definitely recommend!!
This taste just like my grandmother’s thanksgiving turkey. It was wonderful and the dripping made an amazing gravy. So flavorful!!!!