Cooking a turkey breast in a convection oven is a fantastic way to achieve a juicy, evenly cooked, and perfectly browned dish with minimal effort. The circulating hot air of the convection oven ensures that the meat cooks faster and more consistently, saving you time while delivering delicious results. Whether you're preparing a holiday feast or a weeknight dinner, this method is ideal for anyone looking to enjoy tender, flavorful turkey without the fuss. In this guide, we'll walk you through the steps to cook a turkey breast to perfection using your convection oven.
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Convection Bake vs. Convection Roast
A convection oven has a large fan at the back, which circulates the air in the oven, for a even and direct heat. Apart from having an option for the fan to be active or not, most convection ovens will have convection settings, including Convection Bake, and Convection Roast.
- Convection Bake - Use this setting and the heat in the oven will come from the bottom, and then be circulated around with the convection fan.
- Convection Roast - Choose this setting if you want added heat coming from the top of the oven, plus and the bottom of the oven, while still being circulated even with the oven fan.
Advantage of using a convection oven for turkey breast? Lock in as much moisture in the breast as possible, as the fan will quickly crisp up the outside.
Ingredients
Find below the (short) list of ingredients used for a convection oven turkey breast.
- 2 LB Boneless Skinless Turkey Breast (technically a half breast)
- Melted or Softened Butter (optional)
- Club House Roasted Garlic and Pepper Seasoning or a mixture of Cayenne Pepper, Thyme, Garlic Powder, Salt and Pepper.
See recipe card for quantities.
How to Convection Bake Turkey Breast
1. Start by preheating your convection oven to 375F on the Convection Bake setting. Make sure that you have an oven rack in the middle position.
2. Remove the turkey breast from the packaging and lightly pat it down with paper towel to remove any excess moisture.
3. Transfer the turkey breast to a baking dish, appropriate for the size of the breast.
4. If the turkey breast I purchase is skinless, I simply rub the seasoning directly onto the breast, on both sides. If the breast has the skin on, pat it down, and brush it with melted butter before covering it in seasoning.
5. Place the prepared turkey breast uncovered in the preheated oven. Bake for 45-50 minutes for a 2LB breast. Insert a pro thermometer in the thickest part of the breast, registers 165F. A good start is to roast the turkey breast for 25 minutes per pound.
6. Take the cooked turkey breast out of the the oven and cover it right away with aluminum foil. Let it rest for a minimum of 15 minutes to let the juices flow back into the meat.
Storage
Store any leftover Convection Oven Turkey Breast in an airtight container. Chop the turkey into small cubes before putting it away, as a great way to only take out what you will need for your recipe. Place in the refrigerator for 2-3 days or in the freezer for up to a month.
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