I've been convection roasting turkeys (with temp probe) since 1995 - and they have always come out perfect! They're always juicy on the inside and crispy on the outside (the skin, that is!)
One thing to be aware of - it will take far less time to roast the turkey with convection than it takes to roast it non-convection! I usually roast 20+pound turkeys (with stuffing) in 3 to 4 hours.
The first time I had my in-laws for Thanksgiving, my MIL was all worried when I didn't get up until 11am or so to start cooking b/c she always got up at the crack of dawn to begin turkey prep. [I'm a night person and made all the salads, etc. overnight - I work better after midnight!] She was afraid we weren't going to eat until 8 at night! I assured her that we were fine, we would eat at 4pm as scheduled, and the turkey would be done in plenty of time. She fretted the whole time until the turkey was done and was then amazed at how fast it cooked and how good it tasted!
BTW...I do not tent my turkey either - but I do baste it a few times.
Adding....
I use a roasting pan that has a shallow pan with a roasting rack that lifts the turkey out of the pan and allows the air to circulate 360 degrees around the turkey. We have plenty of "stuff" for gravy (although, I'm not a fan of gravy - but my DH and in-laws are.)
This post was edited by buehl on Mon, Sep 2, 13 at 16:01
