BEST WAY BRINED TURKEY (CONVECTION)
INGREDIENTS:
1 turkey, 12 to 16 pounds
2 tablespoons melted butter
1 1/2 teaspoons pepper
1/2 cup chicken stock
INSTRUCTIONS: Brine turkey according to Chronicle Classic Best Way Brined Turkey recipe
for 12 to 24 hours, then rinse and dry it well. Preheat convection oven
to 375°. If your oven has settings for Baking or Roasting, select
Roasting. Brush 2 tablespoons melted butter over skin; sprinkle 1 1/2
teaspoons pepper over skin and in cavity. Tuck wing tips under, tie
legs together. Place bird breast-up in a V-
shaped roasting rack in a shallow roasting pan. Cover breast and top of
thighs tightly with foil. Roast for 45 minutes. Remove foil and baste
with 1/2 cup chicken stock. Leave foil off. Return turkey to oven.
Baste with pan drippings every 20 minutes until internal thigh
temperature reaches 165°. A 12-to 16-pound bird will cook in about 1
1/2 to 1 3/4 hours. Let turkey rest for 20 to 30 minutes before
carving.
BEST WAY UNBRINED TURKEY (CONVECTION)
INGREDIENTS:
1 turkey, 12 to 16 pounds
2 tablespoons melted butter
4 tablespoons kosher salt
1 1/2 teaspoons pepper
1/2 cup chicken stock
INSTRUCTIONS: Preheat A convection oven to 375°. If your oven has
settings for Baking or Roasting, select Roasting.
Remove the turkey from the packaging; rinse and dry well. Brush 2
tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt
and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck the wing tips
under and tie the legs together. Place bird breast-up in a V-shaped roasting
rack in a shallow roasting pan.
Roast for 45 minutes. Baste with 1/2 cup chicken stock.
Return turkey to oven and baste with pan drippings every 20 minutes until
internal thigh temperature reaches 165°.
A 12- to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
Let turkey rest for 20 to 30 minutes before carving.
