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How long can Turkey be kept warm in my oven?

J

Jbart74

TUG Member
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Yes, I used my convection roast option for a Turkey today for our annual neighborhood Saturday after Thanksgiving pot luck. It's done now (22 lbs done in THREE HOURS!) but dinner isn't for two more hours. Currently I have it in the oven on 'Hold' which keeps the oven at about 100 degrees. I'm worried about it drying out before dinner at 6:30. Any ideas or thoughts? Thanks.
:confused:
 
Probably too late...throw some chicken broth in the cavity and in the pan. Cover with foil.
 
Matt, that's exactly what I did. Came out wonderful and juicy! Didn't get your reply til now, but thank you! I will remember this lesson for next time.
 
John-
What temperature did you set your convection oven on? I use it for baked goods, but haven't tried it yet with a roast or turkey.

I'm always hesitate to use the convection feature because I worry I'll use the wrong temperature. It sounds like you had good results, so maybe I'll try it.

Thanks!
 
WOW 22lbs in 3 hours??? I cooked our 10lb'er for 4 and it still wasn't done in the drummies. What temp did you use? I did the recommended 325.
 
I always cover the turkey with foil and then wrap some towels around it, that usually keeps the heat in for up to an hour or so -- I don't know about two hours. Another benefit is it allows the turkey to rest and the juices to settle back into the meat.
 
This year we cooked the turkey the day before, cut it up an everything. Then, on Thursday, we placed it in a pyrex pan with chicken broth and covered with foil and reheated in the oven at 250 for a while. Turkey was very juicy and moist and it took a big chore off our plates for the day. We just focused on side dishes and actually had a pretty relaxing day!

Janna
 
We tried the convection roast feature with our new Thermador oven for the first time this Thanksgiving. It worked great! We had a 14 lb turkey and it was done in 2 3/4 hours. The oven comes with temperature probe so it's very easy to monitor. Now I can't wait to try something else with the oven!
 
LAX Mom said:
John-
What temperature did you set your convection oven on? I use it for baked goods, but haven't tried it yet with a roast or turkey.

I'm always hesitate to use the convection feature because I worry I'll use the wrong temperature. It sounds like you had good results, so maybe I'll try it.

Thanks!
Click to expand...

Timeshare Von said:
WOW 22lbs in 3 hours??? I cooked our 10lb'er for 4 and it still wasn't done in the drummies. What temp did you use? I did the recommended 325.
Click to expand...

My Frigidaire has a Convection Roast, and a Convection Bake setting. I honestly don't know what the difference is, but I used Convection Roast (because it sounded right for Turkey) at 325. The Turkey was 22.5 pounds, Butterball, thawed in my fridge for 6 days. I sprayed it with canola oil all sides, sprinkled salt, tri-color fresh ground pepper, celery salt and onion powder on all sides, and cooked it in a 4 inch rasting pan with v-shaped rack. First hour breast side down, then flipped it over for the remaining two. Loose foil to cover after about 2.25 hours when the skin looked just about right. It was scrumptious.
 
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