Turkey Meal Basics

Ok, it took me about 9 comments to get it all in, but if you check back and read my comments "backwards", you should have all the info you need to make a turkey in a convection oven.

If you do this, you should have a very succulent, moist turkey for your efforts. The only time I've ever had a dry turkey is when I've not basted enough. Good luck!

Then I baste, cover tightly - meaning I overlap the foil at the top of the turkey, and pinch the ends over the roasting pan so it's a fairly tight seal. After that, I check the turkey every 30 - 45 minutes to baste it, and depending on the size of your turkey, I do that for the next 4-7 hours, resealing the tin foil over the turkey each time and checking the thermometer.

The turkey should start to brown nicely by the first hour, and that's really a matter of preference, but when it's browned to your liking, it's time to cover it. I use tin foil (aluminum foil) to cover my turkey, and it usually requires two sheets. Before I cover the turkey, I also insert a meat thermometer into the meatiest part of the turkey, usually the breast.

That will make the "base" of your basting liquid, along with turkey juices. Some people like to add other liquid, but I never have. If you think the turkey isn't producing enough of it's own juice, you could add a little water, but not very much. I usually check the turkey every half hour for the first couple of hours, basting it each time.