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Cooking time for a 22 lb. bird in convection oven?

post #1 of 7
Thread Starter 

 

Hi all - new here, so this is my first post:

 

I have a 2 year-old convection oven and am cooking a self-brined/unstuffed 22 lb. bird for TG. I've never cooked a turkey in my fairly new convection oven before (more of a grill, saute and sauce girl m'self) and am a bit confused about the cooking time. The manual for the convection oven says about 4 - 4 1/2 hours (I think this will cremate the poor lil' guy), and my online research goes anywhere from 2.5 to 4.5 hours - HUGE discrepancy! Internal temp will be about 161 for the breast meat when I take it out to rest = 30 minutes. I plan on starting it out at 450 for 30 minutes, then down to 350 for the remaining time. I also plan on sitting my 18 peeps down at a specific time, so I really need to get this timing down to something that's a bit less ambivalent! Anybody have any experience with convection big bird cooking? Many thanks in advance. smile.gif

post #2 of 7

Start it early and then tent it with foil.  It takes awhile for the temp to come down.  You can always put it back in the oven for the few minutes after everything else is done and you're getting ready to serve.

 

But for such a large bird in my experience it takes 4 hours or more.

post #3 of 7
Thread Starter 

Thanks Kuan.  So, 4 hours in a "convection oven" - starting at 450 then down to 350?

post #4 of 7

For really big birds, I've used Cook's Illustrated technique with success. It's much like what you're already talking about.

 

High temp to start, breast down, for about an hour. Then breast up and let it coast at 250. After about 2 hours at 250, you might have to tent the bird to protect from excess browning or raise the temp some to start it browning. Usually the latter. But it often finishes up between 3 hours 30 minutes and 4 hours. Figure rest time into things, a large cooler used as a warm holding oven for resting if it finishes early.

 

It's a lot like cooking a large prime rib really, just a higher finish temp.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 7
Thread Starter 
Well... Turkey was done (162) in TWO HOURS! Crazy. So, I turned the oven off and pulled it out after another hour and it was the most delicious, moist bird anyone has ever eaten. Guess going by the gut feeling and a probe does the trick.
post #6 of 7

I did a 22.5 pound turkey in a convection oven, and according to my probe it was done in 10 minutes.  That struck me as a bit odd, so I opened the door and took a look.

 

After I got the wire from the probe off the heating element things went much more as I expected.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 7
Quote:
Originally Posted by HotPlate View Post

Well... Turkey was done (162) in TWO HOURS! Crazy. So, I turned the oven off and pulled it out after another hour and it was the most delicious, moist bird anyone has ever eaten. Guess going by the gut feeling and a probe does the trick.

That is really crazy fast!  I didn't realize you were using a convection oven.  Good job!

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