Convection Steam Oven Turkey - VeryVera

Convection Steam Oven Turkey

If you do not have a convection steam oven, set to convection at 400°F and let cook for 1 hour. After 1 hour, drop the temperature to 325°F and let cook until the temperature in the thigh reaches an internal temperature of 170°F, approximately 4 to 4.5 hours. Remove from the oven and let rest for 30 minutes.

  • Prep Time: 20m
  • Cook Time: 1h 45m


  • gal water (divided 1 gallon, 1 gallon)
  • 2 c salt
  • 1 c sugar
  • 2 tbsp. garlic, chopped
  • 2 tbsp. black pepper
  • 1 bunch of thyme
  • 2 large rosemary sprigs
  • 4 shallots, or 1 medium onion, chopped
  • 3 lemons, quartered
  • 1 turkey, 12-16 pounds
  • 1 c butter, softened
  • 1 c mayonnaise


  1. In a large stockpot, bring one gallon of water to a simmer over medium heat.
  2. Add the next eight ingredients for the brine and simmer for 5 to 10 minutes. The salt and sugar should be completely dissolved at the end of this step.
  3. Remove the pot from the heat.
  4. Add 1 gallon of ice water to rapidly cool the seasoned water.
  5. Pour the brine into a container that you will use to brine turkey.
  6. Gently submerge the turkey into the brine.
  7. Brine the turkey for a minimum of 24 hours and up to 2 days. On the day of roasting, mix the butter and mayonnaise and set aside.
  8. Take the turkey out of the brine and gently rinse off under running water. Pat the turkey dry with paper towels.
  9. Smear the butter and mayonnaise mixture on the turkey and place on a roasting pan.
  10. Place the turkey into the convection steam oven and set to convection steam at 350°F.
  11. Using the probe in the thigh cook to an internal temperature of 170°F, or 165°F in the thickest part of the breast; approximately 90 minutes (1.5 hours).
  12. Once the turkey is done, remove from the oven and let rest for 30 minutes.