Convection Oven Turkey (Regular Oven Conversion)

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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.

Whole roasted convection oven turkey on a white plate with garnishes.


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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. Or, if you’d prefer a turkey tenderloin, give this Herb-Roasted Turkey Tenderloin a 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.

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Whole roasted turkey in a roasting pan.

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

Turkey being carved on a wooden carving board.
  • 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 by step instructions for making a convection oven turkey.


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. .


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.


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.

Yes! No one wants a dry Thanksgiving turkey. Of course the best thing to do is to use your meat thermometer and make sure that you do not over-cook the turkey the ideal temperature of 165 should be reached. However, if you do have a dry bird try spooning over some chicken stock or turkey stock. This will give the illusion of moisture to the meat. You can also serve the turkey with a drizzle of your gravy on top.

First, check the internal temperature. Really so many factors can determine how long to cook your bird. Ideally, the turkey should reach 165 degrees at the thickest part. However, here is a guide to help you along the way. Remember turkey will continue to cook even when it comes out of the oven. Follow the chart.

  • 12-15 pounds, 1.5-2 hours
  • 15-20 pounds, 2-2.5 hours
  • 20-25 pounds, 2.5-3 hours

Leftover turkey will last in the refrigerator for up to 3 days in an airtight container. Make sure to keep the turkey wrapped well so it does not dry out.

Indeed, it is so simple, here is the cooking chart for using this recipe in your regular oven.

> 8 to 12 lb turkey, roast at 325°F for 2¾ to 3 hours.
> 12 to 14 lb turkey, roast at 325°F for 3 to 3¾ hours.
> 14 to 18 lb turkey, roast at 325°F for 3¾ to 4¼ hours.
>18-to 20 lb turkey, roast at 325°F for 4¼ to 4½ hours.
On a meat thermometer, the breast should be 165°F, this is the temperature that the stuffing should be as well if it is inside the bird.

Of course, you can use the bag to lock in the juices and make clean up easier.

Turkey dinner with all of the sides on a dinner plate.

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

5 from 10 votes

Convection Oven Turkey (Regular Oven Conversion)

Yield: 10 servings
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
Turkey in a convection oven is such a wonderful way to roast turkey. But if you do not have a convectional oven, no worries we will talk about other methods to cook turkey.
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  • 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


  • 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.

Estimated Nutritional Information

Calories: 69kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 332mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2146IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to
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Course: Main Dish
Cuisine: American

3 thoughts on “Convection Oven Turkey (Regular Oven Conversion)”

  1. 5 stars
    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.

  2. 5 stars
    This taste just like my grandmother’s thanksgiving turkey. It was wonderful and the dripping made an amazing gravy. So flavorful!!!!


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