Convection bake setting on my oven...

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Should I use this setting for baking my turkey or should I use the bake setting? My understanding is that convection baking circulates the hot air.
If you do, the temperature should be a adjusted 25 degrees down and if you cover your bird with foil, make sure the foil is secured somehow so it doesn't blow off.
2a/b, low-po, medium/medium, HIGH elasticity, 4" past BSL

Co-wash & LI: Suave Naturals Waterfall Mist
Curl Cream: Shea Moisture Curl Enhancing Smoothie
Styling: FSG

Hunting for the perfect clumping.
I don't know about home convection ovens. In restaurants there's at least one convection oven and it's where most food gets roasted or baked. The fan is rarely turned off. So, if you have it, use it!
Oops. Just noticed there are two different buttons, convection bake and convection roast.
I'm using the convection bake feature. The roasting one is recommending I use the broiler pan, grid, and rack that comes with the oven. I will surely mess it up. I'm sticking with the store-bought aluminum pan.
This might help you:

The Epi-Log on Epicurious.com: Thanksgiving Answers: Roasting a Turkey in a Convection Oven
"...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

Originally Posted by Nallia
Omg. Thank you!!!!

I switched it to convection roast at 325 degrees. I put the temp probe in the thigh and set it to 180 degrees. When it gets to 180, the oven will go into warm mode. I also set the timer to 3.5 hours, as an extra precaution. I *will not* mess this up.

This was today's installment of Cooking for Dummies. Convection bake setting on my oven...-imageuploadedbycurltalk1353601876.553792.jpg
Noooo, why does this 180 thing persist?! Even the government has long stopped requiring 180 degree internal temps, and they aim high.
I take mine out of the oven between 155 and 160. I never let my turkey stay in longer than 160 degrees. 180 will be dry and overcooked.
"...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

Aside from you being right about moisture, my confusion stems from why people think 180 is correct when 165 is the government-mandated safe cooking temperature and the government's only concern when it comes to temperature is hazardous micro-organisms, not actual quality/deliciousness. So, if their high is lower than yours, you're really taking that bird past the point of no return.

And when people think 180 is correct, no wonder people think turkey is always inevitably dry!
Yeah, I don't know where the 180 number came from. As far as I know, every cookbook and website uses the 165 temperature. I had no idea 180 degrees was so common.

I prefer to take mine out at 155, but sometimes I just take it out once the juices are running clear without bothering with a thermometer. But I'm a rebel like that.
Saria likes this.
"...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

Oh, I absolutely believe in cooking the breast to 145-150, with the thighs at 165 since the dark meat needs to cook longer to break down the connective tissue, but at least 165 for the whole bird will have some salvageable meat, whereas 180 for lean poultry is just too far gone.
Never ever cook to 165! About 150 and the carryover cooking finishes it off, if it's in the oven until 165 it will cook to 180 on the counter. And DO NOT leave it in on warm, warm = high temp dehydrator, good for apple slices, not turkeys
Nallia likes this.
2a/b, low-po, medium/medium, HIGH elasticity, 4" past BSL

Co-wash & LI: Suave Naturals Waterfall Mist
Curl Cream: Shea Moisture Curl Enhancing Smoothie
Styling: FSG

Hunting for the perfect clumping.
Well. I didn't know. I was only following directions.

180 degrees at the thigh.
170 degrees at the breast.

I'm sorry I didn't check in here again. I cooked, I mean killed, an 18 pound bird in 1.5 hours. I'm really bummed out. You guys have no idea.
Oh, no, I'm sorry! I didn't want to bum you out. I was just hoping to prevent it from happening. Don't sweat it. Most people look forward to sides and desserts more anyway, the turkey practically an afterthought. As long as it's well-seasoned and there's gravy to go around, nobody will even think about it.
Here is my turkey.

Convection bake setting on my oven...-imageuploadedbycurltalk1353609618.323338.jpg

Saria, you must be dying inside.

I used Dominican mojo to season it. Hopefully it'll taste ok. My cousin is visiting from DR and I really wanted to impress her.

I can't believe how I managed to screw this up.
How'd you screw it up medussa? It looks good and I'm sure it'll taste good too.
Turtles: omg please don't put that in your moo moo

Nej: too late... moo moo has been infiltrated.
Medussa, it looks lovely. Really, don't beat yourself up. I've eaten my fair share of dry turkey courtesy of my aunt (and I mean way drier than 180) and it doesn't really matter since she makes awesome pastelón de plátano maduro y berenjena.
Don't be sad! It looks fine. It has a beautiful color and may not be as bad as you fear.
Saria likes this.
"...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

Medussa, my roommate's girlfriend is over here talking on the phone about turkey at 200 degrees, putting it back in to brown now, and panicking about whether there's any blood. Plus asking over the phone how to make gravy.
I feel awkward butting in and I feel anything I could say would confuse her, so I've listened in pain.

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