Turkey cooks more quickly in a convection oven than a conventional one (about an hour less) and the stuffing might not have time to reach the safe temperature of 185°F (85°C). But that doesn't mean you can't have stuffing. Bake it in a separate dish while the turkey is standing.
- Portion size 16 servings
- Credits : Canadian Living Magazine: March 2004
Ingredients
Method
Remove giblets and neck from turkey; pat dry inside and out. Sprinkle half each of the salt and pepper inside cavity. Tie legs together and tuck wings under back. Place, breast-side up, on rack in roasting pan.
In bowl, combine butter, sage, vinegar and 1 tbsp (15 mL) of the mustard; brush about half over turkey. Sprinkle with remaining salt and pepper.
Roast in centre of 325°F (160°C) convection oven, brushing with remaining butter mixture twice during first hour, until meat thermometer inserted in thickest part of thigh registers 180°F (82°C), about 2 hours. Transfer to cutting board; tent with foil and let stand for at least 15 minutes or for up to 30 minutes before carving.
Meanwhile, skim fat from pan juices. Place roasting pan over high heat. Add stock, apple cider, vinegar and remaining mustard; bring to boil, scraping up brown bits from bottom of pan. Reduce heat and simmer until reduced slightly, 5 minutes.
In small bowl, whisk flour with 1/4 cup (50 mL) cold water; whisk into sauce and cook, stirring, until thickened and bubbly, about 5 minutes. Serve with turkey.
Conventional oven: 325°F (160°C), loosely covered with foil, for 2 hours. Remove foil; roast for 1 hour longer, basting every 15 minutes.
Nutritional facts <b>Per each of 16 servings:</b> about
- Sodium 300 mg
- Protein 33 g
- Calories 218.0
- Total fat 7 g
- Cholesterol 107 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
%RDI
- Iron 16.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 3.0
