Roasting with Convection:
In Convection the heated air in the oven is continuously circulated penetrating the food from the outside to the center.
• Meats should be cooked on a rack in a shallow pan for maximum exposure and to prevent juices from being leeched out by the heat of the pan.
• Pan juices will be minimal, however the juices can be easily captured prior to carving and yield up to 4 cups for gravy.
• Turning and basting are not required when roasting in Convection.
• Higher temperatures than standard recipe temperatures are used when roasting turkey in Convection and cooking times are much shorter.
• Once the turkey is resting multiple side dishes can be cooked in the oven at one time ensuring that all the dishes are hot and ready at the same time. In short using Convection makes the cooking easy, the timing is perfect and the results are fabulous.
Timing Guide for Convection Roasting
The timing we have established for roasting turkeys in Convection is based on the following criteria:
1. Letting the turkey sit outside of the refrigerator for a minimum of 2 hours.
2. Cooking the turkey without stuffing.
3. Roasting the turkey on a rack in a shallow pan with the legs swinging free.
4. Cooking the turkey in the Convection Roast mode at 400 degrees for 20 minutes then reducing the temperature to 350 degrees/375 for large capacity ovens, for the remainder of the cooking time.
5. Cook the turkey to an internal temperature of 160-170 degrees in the thickest part of the thigh and allow it to rest for 20 minutes prior to carving, in this time the internal temperature rises to 180 degrees.
Turkey weight**********Cooking time*********Resting time
10-12 lb. turkey******1 ½ hours******20 minutes
12-15 lb. turkey******1 ¾ hours******20 minutes
15-20 lb. turkey******2 hours******20 minutes
20-25 lb. turkey******2 ½ hours******20 minutes
Making the Gravy
When roasting in Convection you will be wondering where all the juice is, but after the 20-minute resting period pick up the turkey with two kitchen towels and drain the juices into a bowl, you will be amazed at how much comes pouring out.
The next step will be to skim off the fatty liquid that rises to the top of the bowl and discard it then add the liquid gravy. Be sure to use a rimmed carving board because even more juices will start to flow as you carve the bird.
Whichever method you choose for making the gravy, it’s good to start with a giblet stock for added flavor and extra liquid. The giblet stock can be made the day before when you wash and season the turkey.
Method 1-Make a roux and add the giblet stock and cooking juices from the turkey.
Method 2-Make a giblet stock, deglaze the roasting pan, make a roux in the pan and add the giblet stock and cooking juices, this method gives you the advantage of also scraping up all the luscious caramelized bits on the bottom of the pan.
cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
How to make it :
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes
2 tbsp. unsalted butter
1 lb. chicken breasts, filleted and seasoned with salt and pepper*
4 oz. crimini mushrooms, sliced (optional)
½ small yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
4 c. low-sodium chicken broth, divided
2 c. half and half
2 tsp. kosher sea salt
1 tsp. freshly ground pepper
½ tsp. garlic powder
½ tsp. dried thyme
½ tsp. ground sage
¼ tsp. cayenne pepper
¼ tsp. paprika
8 oz. egg noodles or other pasta
1 c. frozen corn, thawed
1 c. frozen peas, thawed
2 tbsp. fresh parsley, roughly chopped
Pie crust crumbles (optional)**
In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.
**I used frozen pie crust, crumbled about ⅓ cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too 🙂