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Are you using Convection or Not for your T-Bird on Thanksgiving

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chefwong Nov 14, 2012 10:13 AM

I'll admit - I have not truely DIALED in on the convection oven aspects aside of my Wolf DF yet. I still prefer roasting chicken in the non convection side.

Just curious for those who have both modes *convection/non* - which one are you choosing for your bird.

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  1. 280 Ninth RE: chefwong Nov 14, 2012 10:54 AM

    Non-convection, for me, but I see nothing wrong with choosing the convection option....I just think it's not necessary.

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      eaglelake RE: chefwong Nov 14, 2012 11:02 AM

      I ALWAYS cook my turkey on convection....it cooks quicker - and with the air circulating - it browns better.

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        rasputina RE: chefwong Nov 14, 2012 12:30 PM

        We have it but we aren't using it. We smoke our turkey outside.

        1. c
          CanadaGirl RE: chefwong Nov 14, 2012 12:44 PM

          My Thanksgiving was a month ago, but my turkey was cooked using convection as all roasted meat is in my kitchen.

          1. Caroline1 RE: chefwong Nov 14, 2012 05:15 PM

            I'll be using Trivection. GE's combination of radiant, convection, and microwave. It produces a luxuriantly moist and delicious turkey in about 1/3 of the standard cooking time. The only thing I have to remember is to roast the turkey in a glass baking dish or the spine/back will be shielded from the microwaves by a metal pan and rare, if not raw, while the rest of the bird is perfect. I think I can manage that. The biggest problem with the turkey being done to perfection so fast is getting the rest of the meal timed so everything is ready together. But blessings on GE for inflicting this kind of curse on me. No more up at dawn to get the bird started! '-)

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              Diane in Bexley RE: chefwong Nov 19, 2012 10:57 AM

              I like to brown the turkey on convection "top" element half way breast side down, then turn on convection "bottom" element, turn turkey breast side up, and finish cooking. Be sure to base a couple times. The combo of top and bottom assures drawing out all the fat and juices from the dark meat and ensure breast will be succulent, not dried out.

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