A bone-in turkey breast slowly roasted in convection yields juicy tender slices, perfect for a light meal with plenty of extras for delicious sandwiches or a salad. If you tend to avoid cooking lean cuts of poultry for fear of ending up with dry unpalatable results, then all you have to do is choose convection with a moderate temperature, and the results will amaze you.

This is a very easy recipe to prepare. Ideally, choose a bone-in turkey breast for even cooking and great flavor. The first step to achieving great results is to give the turkey a dry rub with kosher salt and your preferred seasoning overnight before cooking. Secondly, for accurate results, use a core temperature probe if your oven is equipped with one. I find that setting an internal temperature of 160-165°F is ideal, as the internal temperature will continue to rise after the roast rests once it is cooked.

If your oven does not have a probe, plan to cook the turkey breast for at least 35 minutes, then use an instant-read thermometer to check the internal temperature and determine the degree of doneness. When cooking in a convection oven, the turkey is best cooked on a shallow, rimmed pan so that the heated air can evenly cook the meat.  If you choose to cook a boneless turkey breast, then placing the turkey on a rack will prevent moisture loss during cooking. With a bone-in roast, the meat is not sitting directly on the pan, so a rack isn’t necessary.

Convection makes it easy to cook multiple dishes at once, so I baked a Zucchini Corn casserole with pesto and tomatoes alongside my turkey breast for a flavorful summer "convection meal."  

INGREDIENTS

1 half bone-in turkey breast

1 tsp kosher salt

¼ tsp Old Bay seasoning or mild Paprika

½ tsp onion parsley powder

Freshly ground pepper

1 tbsp olive oil

METHOD

Combine the seasoning and oil, then rub them into the turkey. Place on a shallow, rimmed baking pan and refrigerate, uncovered, overnight. Leaving the skin exposed helps dry the skin out for better crisping.

Remove the turkey from the refrigerator at least 1 hour prior to cooking.  Preheat the oven to 325°F (160 °C) in Convection Roast or Convection Bake mode. Place the turkey in the oven with the probe inserted into the thickest part of the breast.  Insert the other end of the probe into the probe receptacle and close the oven door.  Touch the Probe symbol on the display and program the internal temperature to reach 165 F/75 °C. Depending on the oven, you may need to touch the Probe symbol one more time to activate it.

When the programmed internal temperature has been reached, the oven will shut off. Remove the turkey and set it aside to rest for 12-15 minutes before carving.

Serves 4