wakaba

thanks to both of you! it was delicious. i wanted to see if it would brown too quickly so i put it in for about 20 minutes without foil and the wing tips starting looking burnt (i don't care but a bad sign), so i tented it in foil. the temp was 170 C and it ended up roasting for about 2 hours all told. i took it out when one thigh was at 165 F (with my instant read) but the other thigh never did get hot enough even though i rotated it several times. we'll just have to figure out what to do with the slightly undercooked thigh meat on that side. but the breast meat was amazing--juicy and firm, not dry at all. the skin didn't crisp much but it's a nice golden brown. i guess we could've taken the foil off at some point to crisp it more, but it's so hard to tell when it's almost ready. i do this so seldom it's hard to have a feel for it. but the turkey was great--a "natural" one from national azabu, much better than the hanamasa one last year, which had all kinds of additives in it. it was great with the cornbread oyster shiitake stuffing too. we were very full! thanks to all the eG'ers advice!

thanks for the tips! will try the foil trick at least at first. the oven is a sharp re-wb10 convection. i bought it a couple of years ago. it's wider than the usual ones, and features the high temperature setting which i agree sounds bad for turkey roasting. maybe it's good for wings though.

hi all, this is my first post. i'm going to cook a turkey tomorrow in my japanese countertop convection oven, and i'm a little nervous. i've done a lot of online searching in english, but mostly i find US-based articles based on cooking in convection ovens that may or may not have much in common with japanese appliances. my japanese isn't good enough to google it in japanese though. can anyone give me advice on roasting a turkey in my sharp convection oven? this is it: http://www.sharp.co.jp/products/rewb1 it's got a cookbook / manual and the closest i can find is the section on roasting chicken wings and thighs. for those, it uses the hellish-sounding setting of 300 C. but normally turkey roasting is supposed to be around 375 F or so, and I don't want to ruin it. the US-based articles on convection roast turkey says to reduce temp to around 300F. hmm... so far as i know, there isn't a lot of tradition in japan of roasting whole birds, so it's not mentioned in the sharp booklet. i don't want to stuff it or anything too ambitious, but i don't want to undercook or burn or otherwise mess it up. any experience out there to guide me?