CONVECTION RECIPES RECIPES

CONVECTION ROAST TURKEY BREAST | JUST A PINCH RECIPES

Convection Roast Turkey Breast | Just A Pinch Recipes image

I am trying this in the toaster oven on the convection setting for the first time. I used Mesquite Marinade, but be creative use your favourite flavour. This recipe is for a turkey breast with the bone in and skin on. I prefer this because it will keep the meat juicer. It did the trick and this tasted scrumptious!!

Provided by Jo Zimny @EmilyJo

Categories Turkey

Cook Time 2 hours

Yield 2

Number Of Ingredients 2

Ingredients

1 large organic turkey breast bone in skin on
1 bottle(s) mesquite marinade (or your favourite flavour)

Steps:

Preheat your convection toaster oven to 325'F. For a 2- to 3-lb. turkey breast: 1 1/2 - 2 hours of cooking time is sufficient. For a breast that is 4- to 6-lb. turkey breast: 1 1/2 to 2 1/4 hours is sufficient. For a 7- to 8-lb. turkey breast: 2 1/4 to 3 1/4 hours is sufficient. Wash your turkey breast and pat dry.
Using a large zip lock or other bag that will seal well without leaking put the breast in the bag and pour the entire bottle of marinade into the bag.
Get a plastic container and set the bag with the breast in it in the bag. This will ensure it won't leak in your fridge.
Flip the bag every now and again to make sure the whole breast is immersed in the marinade. I flipped it in the morning a few times before I cooked it.
When you are ready to cook the breast remove it from the bag and put the marinade in a small pot and boil it. This will ensure that any bacteria will go away and you can safely baste the breast.
I basted my breast every 15 minutes. The internal temperature should be around 170'F when done.
Cover the breast with tin foil when done and leave it sitting for about 15 minutes to ensure that the juices stay in the meat. It worked out great, the breast was ultra juicy :)
Cut with a sharp knife and serve.
Enjoy!

CONVECTION OVEN ROASTED CHICKEN - 500,000+ RECIPES, MEAL ...

Convection oven roasted chicken - 500,000+ Recipes, Meal ... image

"Convection oven is the best way of roasting a chicken. It also takes less time than regular oven baking."

Total Time 2 hours

Prep Time 15 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly ground pepper
1/2 teaspoon Garlic powder
1/2 teaspoon Paprika
1 tablespoon Vegetable oil
4 pounds Chicken whole

Steps:

"1. Preheat oven to 400 degrees at Convection Roast setting or Convection Bake. 2. Rinse chicken and remove giblets. 3 Pat dry chicken. 4. Grease chicken with vegetable oil. 5. Rub chicken with salt, pepper, garlic and paprika. 6. Tuck wings in. No need to truss the bird. 7. pour 1-2 cups of water into the pan if using a rack. This is preferred. 8. Roast chicken at 400 degrees for 15 mins. 9. Lower temperature to 350 degrees and roast for another hour or 15 mins per pound. 10. Base every 15-20 mins, if desired. Check for bird temperature in the thigh."

Nutrition Facts : Calories 672 calories, FatContent 47.8421389460804 g, CarbohydrateContent 0.427577708333333 g, CholesterolContent 226.796185 mg, FiberContent 0.141318751533826 g, ProteinContent 56.34049638 g, SaturatedFatContent 13.1798727437143 g, ServingSize 1 1 Serving (305g), SodiumContent 211.890397666667 mg, SugarContent 0.286258956799507 g, TransFatContent 3.98288280724118 g

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