Those who spent a little extra to get convection in their oven will breathe a little easier while preparing for Thanksgiving.

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.

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.

Have you used a convection oven? If so, let us know what you enjoy about it in the comments.