Mom's Roast Turkey/Dressing in a convection oven

Use Mom's Dressing:  14 oz bag is about enough for 6-8 people, 12-14# turkey, with leftovers.

Moist & Savory Stuffing

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes

Serves: 10
Four ingredients and a dash of pepper mix together quickly to make this baked stuffing - it's delicious as is, but it's also a great foundation recipe that you can customize with your family's favorite add-ins.

ingredients

2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

directions

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.



 =========================================================

Roasting a Turkey with Convection

Roasting in convection oven takes about 2.5 hrs for a 13# turkey.  Start at 400 for 20 min, then reduce to 300-325 for 2 hrs.  There wont be any drippings, so pour a can of broth into the pan.  Keep adding water to it (every 20 mins) so that it creates "drippings" over time.   No need to baste! 

In Convection the heated air in the oven is continuously circulated penetrating the food from the outside to the center.

• Meats should be cooked on a rack in a shallow pan for maximum exposure and to prevent juices from being leeched out by the heat of the pan.
• Pan juices will be minimal, however the juices can be easily captured prior to carving and yield up to 4 cups for gravy. Refer to the Thanksgiving Video here: http://www.purcellmurray.com/blog/index.php/article/11685
• Turning and basting are not required when roasting in Convection.
• Higher temperatures than standard recipe temperatures are used when roasting turkey in Convection and cooking times are much shorter.
• Once the turkey is resting multiple side dishes can be cooked in the oven at one time ensuring that all the dishes are hot and ready at the same time. In short using Convection makes the cooking easy, the timing is perfect and the results are fabulous.

• Doneness Schedule - Turkey should be 180 in the thickest part of the thigh, and 165 in the stuffing, and 170 in the breast.

  Net Weight (lb.)	Unstuffed (hrs.)	Stuffed (hrs.)
  6 to 10	1 1/2 to 2	1 3/4 to 2 1/2
  10 to 18	2 to 2 1/2	2 1/2 to 3 1/4
  18 to 22	2 1/2 to 3	3 1/4 to 3 3/4
  22 to 24	3 to 3 1/2	3 3/4 to 4 1/4

   

Lay turkey in roasting rack.  Spray the turkey with olive oil, sprinkle with italian spices (oregano).
Stuff full.  Secure neck flap.  Wrap wings.  Insert oven safe meat thermometer into thigh.