Convection basically uses a fan to circulate warm air, eliminating hot spots and cooking foods faster and more evenly.
What does this mean for Thanksgiving cooking?
- The turkey’s done quicker, which is huge for those eating earlier in the day.
- No need to baste or cover the turkey. Convection ovens quickly sear in the juices, so use foil only if the turkey is browning too quickly.
- Cook several dishes at a time. Convection ensures air circulates among all racks.
Dacor posted a fabulous resource of frequently asked questions and tips concerning turkey and holiday cooking, especially for convection ovens and convection microwaves.
For instance, ever been stuck with a partially defrosted turkey (the skin, legs and wings are defrosted and can move freely, but there are still some ice crystals and the inside of the turkey’s cavity is still hard) on Thanksgiving morning? Dacor suggests using its convection setting at 150°F for approximately 8-11 minutes per pound to defrost the turkey.
Visit Dacor’s FAQ page to see more info on brining, how many pies an oven can really fit and how to use your convection microwave to cook a casserole (aren’t you glad you bought that?).