Speedy Convection-Roasted Thanksgiving Turkey
Susan Vu
September 29, 2022
It might be hard to believe that you can roast a whole turkey in under an hour but the impossible becomes possible in the Anova Precision Oven.
Although this recipe is great anytime of the year, it is particularly useful during the holiday season when oven space is a hot commodity. Since the turkey roasts so quickly, it will help to free up precious oven space to make room to cook other holiday dishes. I keep the turkey simple with just salt, pepper, and a touch of oil, but feel free to add your favorite flavors to make it your own–fill the cavity with citrus, herbs, or other aromatics, rub spices into the skin right before the turkey gets roasted, or brush plain or flavored butter onto the turkey after it comes out of the oven.
This recipe does take some pre-planning since it tastes best when the turkey is dry-brined for at least 24 hours (and up to 3 days), but all of that time is completely hands-off.
Serves
8
Prep Time
24:45
Cook Time
00:45
5 (1)
498
Ingredients
1 small (10- to 12-pound)
turkey, giblets removed and patted dry
3 Tbsp
kosher salt
1 Tbsp
vegetable oil
Freshly ground black pepper
Steps
1. Dry Brine the Turkey
Place the turkey onto a sheet pan. Season the cavity and the outside of the turkey with the salt. Use your hands to rub the salt into the turkey. Refrigerate the seasoned turkey, uncovered, for at least 24 hours and up to 3 days to dry out the skin.
2. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear, Top
3. Oil the Turkey
Before cooking, remove the seasoned turkey from the refrigerator and place it onto a perforated pan or cooling rack set over a second sheet pan lined with aluminum foil.
Brush the oil onto the dry turkey skin and season to taste with black pepper. Tuck the wings behind the turkey and use kitchen twine to tie the two legs together.
4. Insert the Probe
Lift the skin from the top of the turkey to reveal the breast meat and insert the probe into the thickest part of the breast, being careful to avoid the breastbone and to not pierce the skin.
5. High-Heat Roast
Rack
Transfer the turkey to the oven, attach the probe, and cook until the probe reaches its first target temperature, about 20 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear, Top
80°F Probe Target
6. Let the Oven Adjust to the Second Stage
Rack
After the probe reaches its first target temperature, the oven will automatically lower its temperature.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
7. Moderate-Heat Roast
Rack
Continue cooking until the probe reaches its second target temperature, the skin is crisp and browned, and the interior is tender and moist, about 25 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
150°F Probe Target
8. Rest and Serve
Rest the turkey for 30 minutes then carve and serve.
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