Anonymous Modernist 11672

I'm a novice cook, and new to the Moderniist Cuisine website, so my apologies to all if this question seems silly . . . . but here goes: The article "Turkey Tips" (Nov 20th) addresses the boundary layer, moisture evaporization and several other interesting tips, but I can't help wonder, "Would a convection oven promote overdrying of the food within the oven, or do the convection currents enhance the cooking effect?" Me confused - but it doesn't take much!! Thanks folks ............... Keith