Cooking Turkey in a Convection Oven

“Open Pan Method” NTF Roasting Guidelines for a Fresh or Thawed Turkey

Roast in a 325°F Conventional Oven on the Lowest Oven Rack

Weight Unstuffed Turkey Stuffed Turkey
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours
24 to 30 pounds 5 to 5 1/4 hours 5 1/4 to 6 1/4 hours

Other Hints:

  • The preferred method is to roast the turkey in the center of the lowest rack or oven shelf so that the top of the turkey will be centered in the oven. If two racks must be used, place the turkey on the lowest or middle rack. When baking with two pans, position the pans in opposite corners of the oven. Place the pans so that one is not directly over the other.
  • The hot air must circulate around the turkey for even heat distribution. For best results, allow 1½ to 2 inches of space around the turkey, including other pans as well as the oven wall.
  • If the oven door is opened frequently, there will be heat loss and cause longer roasting times.
  • If the turkey is tented with foil to reduce surface browning, be sure the foil is secured so it will not blow around and impair the fan action.

Source: The National Turkey Federation