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Pure Convection™ Roasted Turkey
12-15 pound fresh turkey
3/4 cup olive oil
2 Tbsp fresh rosemary, chopped, plus 2 whole sprigs
1 Tbsp fresh thyme, chopped
2 Tbsp fresh sage, chopped
1/2 cup fresh Italian parsley, chopped
Salt, as needed
Black Pepper, as needed
1 white onion, peeled and quartered
Preheat oven to 350˚ on Pure Convection™. Place one rack in the number one position and remove all others.
Remove neck and gizzard from the turkey, wash turkey with cold water and dry with paper towels. Set aside.
Chop all fresh herbs, except for two whole sprigs rosemary and mix into the olive oil. Rub the turkey inside the cavity and out with
the olive oil mixture and salt and pepper to taste. Peel and quarter the onion and place in the turkey cavity.
Spray the roasting rack with a nonstick spray. Place the turkey on a rack tall enough so that most of the turkey is above the sides of
the roasting pan. Place turkey in a preheated oven.
Cook the turkey on Pure Convection™ at 350˚ for approximately 10 minutes per pound or until the internal temperature reaches 180˚
in the thigh. Remove and let rest for 14-15 minutes before carving.
This recipe can be doubled with an additional turkey without adding any cooking time.
Serves 12-15.