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Convection bake setting on my oven...

medussamedussa Posts: 12,993Registered Users
Should I use this setting for baking my turkey or should I use the bake setting? My understanding is that convection baking circulates the hot air.

Comments

  • NailuvrNailuvr Posts: 71Registered Users
    If you do, the temperature should be a adjusted 25 degrees down and if you cover your bird with foil, make sure the foil is secured somehow so it doesn't blow off.
    2a/b, low-po, medium/medium, HIGH elasticity, 4" past BSL

    Co-wash & LI: Suave Naturals Waterfall Mist
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  • SariaSaria Posts: 15,963Registered Users
    I don't know about home convection ovens. In restaurants there's at least one convection oven and it's where most food gets roasted or baked. The fan is rarely turned off. So, if you have it, use it!
    por-que-no-te-callas.jpg
  • medussamedussa Posts: 12,993Registered Users
    Oops. Just noticed there are two different buttons, convection bake and convection roast.
  • medussamedussa Posts: 12,993Registered Users
    I'm using the convection bake feature. The roasting one is recommending I use the broiler pan, grid, and rack that comes with the oven. I will surely mess it up. I'm sticking with the store-bought aluminum pan.
  • NalliaNallia Posts: 2,979Registered Users
    "...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

    a33304d72319c25b3ad2d4d075ab3bc0.jpg
  • medussamedussa Posts: 12,993Registered Users
    Nallia wrote: »

    Omg. Thank you!!!!

    I switched it to convection roast at 325 degrees. I put the temp probe in the thigh and set it to 180 degrees. When it gets to 180, the oven will go into warm mode. I also set the timer to 3.5 hours, as an extra precaution. I *will not* mess this up.

    This was today's installment of Cooking for Dummies. ImageUploadedByCurlTalk1353601876.553792.jpg
  • SariaSaria Posts: 15,963Registered Users
    Noooo, why does this 180 thing persist?! Even the government has long stopped requiring 180 degree internal temps, and they aim high.
    por-que-no-te-callas.jpg
  • NalliaNallia Posts: 2,979Registered Users
    I take mine out of the oven between 155 and 160. I never let my turkey stay in longer than 160 degrees. 180 will be dry and overcooked.
    "...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

    a33304d72319c25b3ad2d4d075ab3bc0.jpg
  • SariaSaria Posts: 15,963Registered Users
    Aside from you being right about moisture, my confusion stems from why people think 180 is correct when 165 is the government-mandated safe cooking temperature and the government's only concern when it comes to temperature is hazardous micro-organisms, not actual quality/deliciousness. So, if their high is lower than yours, you're really taking that bird past the point of no return.

    And when people think 180 is correct, no wonder people think turkey is always inevitably dry!
    por-que-no-te-callas.jpg
  • NalliaNallia Posts: 2,979Registered Users
    Yeah, I don't know where the 180 number came from. As far as I know, every cookbook and website uses the 165 temperature. I had no idea 180 degrees was so common.

    I prefer to take mine out at 155, but sometimes I just take it out once the juices are running clear without bothering with a thermometer. But I'm a rebel like that. :p
    "...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

    a33304d72319c25b3ad2d4d075ab3bc0.jpg
  • SariaSaria Posts: 15,963Registered Users
    Oh, I absolutely believe in cooking the breast to 145-150, with the thighs at 165 since the dark meat needs to cook longer to break down the connective tissue, but at least 165 for the whole bird will have some salvageable meat, whereas 180 for lean poultry is just too far gone.
    por-que-no-te-callas.jpg
  • NailuvrNailuvr Posts: 71Registered Users
    Never ever cook to 165! About 150 and the carryover cooking finishes it off, if it's in the oven until 165 it will cook to 180 on the counter. And DO NOT leave it in on warm, warm = high temp dehydrator, good for apple slices, not turkeys :D
    2a/b, low-po, medium/medium, HIGH elasticity, 4" past BSL

    Co-wash & LI: Suave Naturals Waterfall Mist
    Curl Cream: Shea Moisture Curl Enhancing Smoothie
    Styling: FSG

    Hunting for the perfect clumping.
  • medussamedussa Posts: 12,993Registered Users
    Well. I didn't know. I was only following directions. :(

    180 degrees at the thigh.
    170 degrees at the breast.

    I'm sorry I didn't check in here again. I cooked, I mean killed, an 18 pound bird in 1.5 hours. I'm really bummed out. You guys have no idea.
  • SariaSaria Posts: 15,963Registered Users
    Oh, no, I'm sorry! I didn't want to bum you out. I was just hoping to prevent it from happening. Don't sweat it. Most people look forward to sides and desserts more anyway, the turkey practically an afterthought. As long as it's well-seasoned and there's gravy to go around, nobody will even think about it.
    por-que-no-te-callas.jpg
  • medussamedussa Posts: 12,993Registered Users
    Here is my turkey.

    ImageUploadedByCurlTalk1353609618.323338.jpg

    Saria, you must be dying inside.

    I used Dominican mojo to season it. Hopefully it'll taste ok. My cousin is visiting from DR and I really wanted to impress her.

    I can't believe how I managed to screw this up.
  • SarcasmIsBeautySarcasmIsBeauty Posts: 5,640Registered Users
    How'd you screw it up medussa? It looks good and I'm sure it'll taste good too.
    Turtles: omg please don't put that in your moo moo

    Nej: too late... moo moo has been infiltrated.
  • SariaSaria Posts: 15,963Registered Users
    Medussa, it looks lovely. Really, don't beat yourself up. I've eaten my fair share of dry turkey courtesy of my aunt (and I mean way drier than 180) and it doesn't really matter since she makes awesome pastelón de plátano maduro y berenjena. :D
    por-que-no-te-callas.jpg
  • NalliaNallia Posts: 2,979Registered Users
    Don't be sad! It looks fine. It has a beautiful color and may not be as bad as you fear.
    "...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

    a33304d72319c25b3ad2d4d075ab3bc0.jpg
  • SariaSaria Posts: 15,963Registered Users
    Medussa, my roommate's girlfriend is over here talking on the phone about turkey at 200 degrees, putting it back in to brown now, and panicking about whether there's any blood. Plus asking over the phone how to make gravy.
    I feel awkward butting in and I feel anything I could say would confuse her, so I've listened in pain.
    por-que-no-te-callas.jpg
  • NailuvrNailuvr Posts: 71Registered Users
    Don't feel bad, as long as it's edible, that's all that matters. Between two generations of bad government advice, fear of lawsuits, and only making one a year, not many people have ever had great turkey.
    2a/b, low-po, medium/medium, HIGH elasticity, 4" past BSL

    Co-wash & LI: Suave Naturals Waterfall Mist
    Curl Cream: Shea Moisture Curl Enhancing Smoothie
    Styling: FSG

    Hunting for the perfect clumping.
  • SystemSystem Posts: 39,059 Administrator
    Well, shoot, looks great to me!! When do we eat? *holds out plate* I prefer that drumstick....and as much of that skin as possible...

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  • medussamedussa Posts: 12,993Registered Users
    I was following Butterball's instructions. :cussing:

    Butterball - Cook in a Convection Oven

    Well, now I know better.

    Thanks for being kind and not letting me have it.
  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Neophyte
    Medussa, if your turkey is a Butterball, it's practically impossible to dry it out. That's why the tv commercials used to talk about "perfect turkey every time" or whatever it was. I'm sure your turkey was delicious.
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

    Don Langrick
    Bonsai Culturist
  • SariaSaria Posts: 15,963Registered Users
    ^Butterball turkeys are injected, so yeah. They don't taste like much, but they're hard to dry out because they're downright soggy in texture. With mojo for flavor, I'm sure everyone will like it.
    por-que-no-te-callas.jpg
  • sariroosariroo Posts: 1,958Registered Users
    Nallia wrote: »
    Yeah, I don't know where the 180 number came from. As far as I know, every cookbook and website uses the 165 temperature. I had no idea 180 degrees was so common.

    I prefer to take mine out at 155, but sometimes I just take it out once the juices are running clear without bothering with a thermometer. But I'm a rebel like that. :p

    It said 180 on the directions that came with my turkey and if I weren't such a Googler, I would have stuck with that but thanks to the magic of the Internet, I went with 165 and my white meat was juicy and delicious.
    316vq4y.jpg
  • sariroosariroo Posts: 1,958Registered Users
    medussa wrote: »
    Here is my turkey.

    ImageUploadedByCurlTalk1353609618.323338.jpg

    Saria, you must be dying inside.

    I used Dominican mojo to season it. Hopefully it'll taste ok. My cousin is visiting from DR and I really wanted to impress her.

    I can't believe how I managed to screw this up.

    Since I really only live to eat the skin off the turkey on Thanksgiving, that looks great! I would totally eat that!
    316vq4y.jpg
  • CurlyCanadianCurlyCanadian Posts: 10,780Registered Users Curl Connoisseur
    I don't eat meat, but it certainly looks yummy! Hope it turned out ok :)
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