It is turkey time in the good 'ol US of A. (Apologies in advance this will refer to F and lbs...). For the past few years I have been doing a low temperature cook. Using the Spendid Table recipe. In short After a 45 minute blast at 450 F to kill the bacteria on the skin and in the chest cavity you turn it down to ~170 F and cook it for ~1 hr/lb. Those instructions are for a conventional oven. This year I have a convection oven. Sure. I could turn the convection feature off. But I want to use it. There are plenty of recipes for the normal high temp convection oven turkey cook out there, but I haven't really seen anything talking about using a convection oven for a low temp cook. Has anyone done this? Does the convection feature shorten the cook time? How many hrs / lb in a convection oven? The obvious answer is: "cook it until the meat hits 165 F. Yes, that will be done, but I first wanted to see if anyone had any suggestions for time so I can roughly schedule the cook.
Cooking by time and weight is extremely unreliable.
Get an electronic thermometer, insert the probe into the meat and watch the temperature on the display on the counter.
When the breasts are 150°F (66°C) and the thighs 165°F (74°C), it's done. (Try the probe in a few places to ensure there are no cool spots.)
No weighing, no timing, no guessing.
For even better control of the uneven ideal temperatures (white meat at 165°F will be very dry), try spatchcoking (removing the spine from) the turkey: