Prior to the invention of convection ovens, the only way to cook in an oven was with radiant heat. This method works well for baking but dries out meats. To counter this drying effect the technique of brining lean meats before roasting was the best option. Basically, the brine added extra water to the meat to keep it from drying out. One nice thing about it was that you could add different flavors to the brine.
These days, there are more ways to cook a turkey without brining or basting it, such as the spatchcocked method.
As an avid home cook and entertainer I’m always seeking ways to step up my holiday bird game. After years of traditional roasted turkeys, I decided to try spatchcocking and convection cooking for the ultimate in flavor, juiciness and cook time.
The combination of these two techniques results in a showstopping spread in a fraction of the time thanks to your convection oven’s concentrated heat and airflow.
Benefits of Spatchcocking Your Turkey
Spatchcocking also called butterflying is simply removing the backbone and flattening the bird for more even cooking. Here’s why it’s a game changer
- Cooks faster by increasing exposed surface area
- Promotes crispy, browned skin all over
- Allows for better seasoning and sauce coverage
- Keeps breast meat juicy and prevents drying out
- Stunning presentation with beautiful color
Once I discovered spatchcocking, there was no going back – holiday birds went from dry to fabulously juicy.
Why Cook Spatchcock Turkey in a Convection Oven?
Combining spatchcocking with convection cooking takes your turkey to the next level
- Cooks twice as fast thanks to forced air circulation
- Helps poultry skin get ultra crispy and browned
- Provides consistent heat and moisture throughout oven
- Allows you to use lower temperatures for gentle roasting
- Lets you cook side dishes simultaneously
- Saves major time compared to traditional roasting
My convection oven yields perfect holidays feasts in a fraction of the time without overcooking.
How to Spatchcock a Turkey for Convection Roasting
With a sharp pair of kitchen shears or poultry shears, spatchcocking is simple:
- Remove neck and giblets from cavity and discard.
- Place turkey breast side down on a cutting board.
- Using shears, cut alongside both sides of backbone to remove it.
- Flip turkey over and flatten by pressing firmly on breastbone.
- Tuck wing tips under. Turkey is ready for seasoning and roasting.
For stability, I like to truss a spatchcocked turkey with butcher’s twine before convection roasting. This helps maintain its shape.
Convection Oven Spatchcock Turkey Step-by-Step
Follow my simple process for juicy, flavorful holiday poultry perfection:
- Prep bird – Spatchcock, remove neck and gibles, pat dry
- Season – Liberally coat outside and underside with oil, salt, pepper, herbs
- Truss – Tie with butcher’s twine to secure shape (optional)
- Preheat – Heat convection oven to 425°F
- Roast – Cook turkey breast side up on a rack for 2 hrs
- Check – Test inner thigh temp, should be 175°F when done
- Rest – Let turkey sit for 15-20 minutes before carving
That’s it! My 12 lb spatchcocked turkey cooks to ideal doneness in the convection oven in just over 2 hours – a fraction of traditional roast time.
Convection Cooking Tips
To get the best results from your convection oven, follow these turkey roasting tips:
- Roast on a rack over a pan to allow air circulation
- Use convection roast mode for turbo-charged air flow
- Start at high temp (425°F) to brown skin, then reduce to 350°F
- Monitor temp and rotate pan halfway through
- Add moisture: baste, brine, or use sauce/stock in pan
- Allow turkey to rest before slicing for juicy meat
Take advantage of your convection oven’s capabilities for tender, juicy meat and ultra crispy skin in record time.
Make It a Feast with Convection Side Dishes
The time savings of convection spatchcock turkey allow me to cook the entire meal with ease. I can throw sides in the oven or convection toaster oven while the turkey roasts.
Favorite convection side dishes include:
- Roasted vegetables – Brussels sprouts, carrots, potatoes
- Stuffing and dressing baked in pan
- Macaroni and cheese or scalloped potatoes
- Baked biscuits, rolls, or cornbread
- Warm cranberry sauce with orange and cinnamon
With my convection oven, I can cook sides to perfection simultaneously with the spatchcocked turkey.
Take Your Turkey to the Next Level
This holiday season, take your turkey game up a notch with spatchcocking and convection roasting. Your guests will be wowed by moist, flavorful meat, golden crispy skin, and spectacular carving presentation.
The simple spatchcocking method combined with a convection oven’s power will make you the MVP of holiday meals for years to come. Give it a try and you’ll never go back!
Then Along Came Convection and a Better Way to Roast Turkey
When you roast, convection is better because the hot air cooks the food from the outside to the middle, which helps the meat keep its moisture. One benefit of cooking with convection is that it cooks food much faster and doesn’t need to be turned or basted. While the turkey is resting, the side dishes can be put in the oven. That way, everything will be ready at the same time.
To get the most out of roasting in Convection, place the turkey on a rack in a shallow pan so that the heat can reach all parts of the bird evenly.
The Evolution of Turkey Roasting Techniques
The first major change in turkey roasting techniques came about with the design of the V-rack. The turkey wouldn’t have to sit directly on the pan, where the heat would dry it out. Instead, it could cook through beautifully and keep more of its moisture.
Even after the V rack and convection ovens became more common, recipes still didn’t say to use convection. Instead, they said to brine the bird, use a lot of butter, and baste it often to keep it from drying out during the long cooking time.
As people looked for alternatives to roasting in the oven, smoking and deep-frying became popular. Since the turkey didn’t take up as much space in the oven, it was easier to cook all the dishes that went with it.
How to Roast a Spatchcock Turkey in Convection
FAQ
What temperature do you cook a spatchcock turkey at?
How many minutes per pound to cook a turkey in a convection oven?
Is it better to cook a turkey at 325 or 350?
How to cook a Spatchcock Turkey in a convection oven?
* Baste the turkey regularly while it cooks to ensure that it stays moist. * Rest the turkey for at least 30 minutes before carving to allow the juices to redistribute. By following these tips, you can cook a delicious and impressive spatchcock turkey in your convection oven.
How long do you cook a Spatchcock Turkey?
Place the turkey breast-side up on a roasting rack in a roasting pan. Roast the turkey for 1 hour, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving. Spatchcocking is a method of cooking a turkey that involves splitting the bird down the backbone and flattening it out.
How do you cook a Turkey in convection oven?
Using either the Convection Roast (a little extra heat is good for roasting vegetables) or Convection Bake mode, the side dishes will be ready to serve once the turkey has rested and been carved, and you have made the gravy. Ideally begin this a day or two in advance of cooking. Place the bird breast side down on a rimmed baking sheet.
Can you roast a spatchcocked Turkey on a baking sheet?
Unlike using a roasting pan, which has tall sides that block the oven’s heat and trap moisture, using a baking sheet to roast a spatchcocked turkey allows more hot air to circulate all around the bird, drying out—and therefore crisping up—the skin.
Is Spatchcocking a good way to cook a Turkey?
If you’re looking for a simple and foolproof way to cook a turkey, spatchcocking is the way to go. Spatchcocking is a method of butterflying a turkey, which allows it to cook evenly and quickly. When cooked in a convection oven, spatchcocked turkey is juicy, flavorful, and perfectly browned.
How do you flatten a spatchcocked Turkey?
Flatten the spatchocked turkey as much as possible. Once the turkey is spatchcocked, it’s a pretty straightforward process. Again, you’ll find the full recipe below — but here’s a quick preview: Place the turkey on a roasting rack and rub it all over with oil. Season with sage, thyme, rosemary, salt, and pepper.