Plan was to butter up my 22ib turkey under the skin with herb butter and make a foil chest plate for the turkey. 425 for 10 minutes initially, and 300 for the rest of the time until its ready, with routine basting. Does the convection oven change this? Should i still use foil? I realize convection is a lot more efficient and cooks food faster.
Or should i just press the roasting setting? Oven that i'm used to at home is a normal cheap oven. Not used to these fancy things.
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