How would I roast a turkey in the convection oven Do you keep it covered or uincovered?

How would I roast a turkey in the convection oven Do you keep it covered or uincovered?

My favourite Winter dessert has to be a sort appley-spongey-thing that I kind of half invented by accident-ish a few years back(I say invent but when you see the recipe, there was actually not a lot of inventing.) Basically it's a standard sponge mixture, ie 6oz of flour, butter, and sugar, a couple of eggs and bit of milk just for consistency (Cream the sugar and butter, add the flouretc) This sponge mixture is poured over apples that have been stewed in sugar, loads of cinnamon, and a small drop of water, and placed into any sort of a deepish baking dish you haveShove the whole show into the oven at 180 degrees centigrade, for about 45 minutes, or whenever the sponge is cookedEat straight from the oven with custard, in front of the fire while it's bucketing rain outside! Savage!

A convection oven, by definition, works by circulating heated airAs long as your provide for transfer of heat to the turkey, you can cook it exactly as you would in an electric or gas conventional ovenThus in whatever manner you cook a turkey, use the same method - but put it on a roasting rack so that the heat can circulate beneath as well as around the side and topMy favorite way to prepare a turkey - stuffed or not - is to roast it breast down - the turkey is self-basting when cooked this wayI coat it with oil - butter tends to burn and smoke - that has been mixed with herbs, lemon juice, and white wineI tent the turkey in aluminum foil until about the last 30 minutes of cooking time, and even though it is self-basting, still dip a big fat brush into the juices and baste it that wayAnd using a roasting pan with a rack is always the best method, regardless of oven typeBe SURE to use a meat thermometer when you do this! Yummy, now I am really hungry.

My sister went to a party and there was this lady there named Susan, and Susan is a real pootSusan brought a pumpkin roll that is a jelly roll looking thing but with whipped cream cheese and a delicious pumpkin cake that makes for an incredible combinationMy sister begged Susan for the recipe but Susan would not have any part of revealing her very secret recipe, after all, it was a secret, and it was HERS! My sister went home rather upset, and looked up Pumpkin Roll on the netIt turns out that the recipe won a contest from Libby's canned pumpkin, and has been printed inside (sometimes outside) the label for the last few yearsShe made it last year for Thanksgiving and we all raved and she just had to tell us the story about Susan and her secret pumpkin rollNow you are in on the secretI am a chef/caterer, and I always include pumpkin roll in my fall menusI had one friend who is a picky eater and when he tried it he yelled, that is the best thing I have ever put in my mouth!Try it, and enjoy! Isn't fall fun?

Apple Pandowdy 1 1/4 cup butter 2/3 cup sugar 1 egg 1 cup milk 2 1/2 cups flour 3 teaspoons baking powder 1/2 teaspoons salt 4 cup peeled, sliced apples 1/3 cup brown sugar 2 teaspoons cinnamon 1/2 teaspoons nutmeg whipped cream or ice cream for garnish Instructions: Preheat oven to 350?° FCombine flour, baking powder and salt, set asidebutter a 9 square baking dishPlace sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmegCream butter and sugar until fluffyMix in eggAdd flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batterSpread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brownCool for at least ten minutes before servingYou can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperatureTop with whipped cream or ice creamNote: I double the topping ingredients.

Slow cooker Apples 6 cups apples - peeled, cored and diced 1 Tablespoon + 1 teaspoons lemon juice 2 cup crushed graham crackers 3 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 cups brown sugar 1 cup butter, melted 1.Place apples into the crock of a slow cookerIn a medium bowl, toss together the graham cracker crumbs, cinnamon, nutmeg, salt and brown sugarPlace on top of the apples and drizzle with melted butterCover and cook on Low for 3 hours, or until apples are tender Cinnamon Apple Muffins 1 1/2 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 cup milk 1/3 cup butter, melted 1 egg, slightly beaten 1 cup chopped apple Heat oven to 375°FCombine, flour, sugar, baking powder and cinnamon in medium bowlAdd all remaining ingredientsStir just until flour is moistened Spoon batter into greased 12-cup muffin panBake for 18 to 23 minutes or until lightly brownedLet stand 5 minutes; remove from pan.