How do you cook a 25lb stuffed turkey in convection oven?

Cooking a 25lb stuffed turkey in a convection oven can be done by following these general steps:

1. Thaw the Turkey (if frozen):

- If your turkey is frozen, make sure to thaw it in the refrigerator for 2-3 days or by using the cold water thawing method.

2. Prepare the Turkey:

- Remove the giblets and neck from the turkey if they haven't been removed already.

- Rinse the inside and outside of the turkey with cold water and pat dry.

3. Prepare the Stuffing:

- Make your favorite stuffing according to your preferred recipe.

4. Preheat your Convection Oven:

- Preheat your convection oven to 325°F (163°C) according to the manufacturer's instructions.

5. Stuff the Turkey:

- Stuff the prepared stuffing into the turkey's cavity. Make sure not to overstuff the cavity as it might affect even cooking.

6. Truss the Turkey:

- Truss the turkey with kitchen twine to keep the wings and legs in place during roasting.

7. Prepare the Outside of the Turkey:

- Brush the skin of the turkey with melted butter or olive oil to help it brown and give it a nice color.

- Sprinkle the turkey with salt and pepper inside and out. You can also add herbs, spices, or a rub of your choice for extra flavor.

8. Roast the Turkey:

- Place the stuffed turkey breast-side up on a roasting rack set inside a large roasting pan.

- Roast the turkey in the preheated convection oven for approximately 3-3.5 hours, or until the internal temperature of the turkey reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh.

9. Cooking Time Adjustment:

- Keep in mind that cooking time may vary based on the exact size of your turkey and your oven. A general rule of thumb is about 15 minutes per pound for a convection roasted turkey.

10. Baste the Turkey (Optional):

- You can baste the turkey with the pan juices every 30-40 minutes to help keep it moist.

11. Check the Internal Temperature:

- Use a meat thermometer to check the internal temperature of the turkey. It should reach 165°F (74°C) in the thickest part of the thigh.

12. Let the Turkey Rest:

- Once the turkey is cooked, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

13. Carve and Serve:

- Carve the turkey and serve with your favorite sides, such as mashed potatoes, stuffing, gravy, and vegetables.

Remember to follow your recipe's specific instructions and consult your oven manual for any necessary adjustments or recommendations for convection cooking.