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Convection Roast Turkey
1 (10-13 lb.) Fresh or Frozen (thawed) Turkey
Preheat Convection Oven at 425°F for 20 minutes.
Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the
sides of the Cookwell. Place turkey on Rack and set into preheated Cookwell. Cover;
turn on Fan using switch on top of Motor. Roast 10-12 minutes per pound or until the
meat thermometer reaches 180°F in thickest part of meat, not touching the bone.
Let the bird stand for 10 minutes before slicing.
If turkey is ready before serving time; simply turn off Fan/Motor and reduce
temperature on Roaster Oven to 250°F until time to serve.
Serves 6 to 8
Lemon and Herb Chicken
1 (6 to 7 lb.) Chicken pieces
1/4 Cup Vegetable oil
1 Tbsp. Grated lemon peel
2 Tbsp. Italian herb seasoning
Preheat Convection Oven at 425°F for 20 minutes.
Rinse chicken and pat dry. Combine all the ingredients, except chicken, in small bowl;
whisk to blend. Brush over chicken.
Arrange chicken pieces on Rack and place in preheated Cookwell. Cover; turn on Fan
using switch on top of Motor. Roast 12 to 15 minutes per pound or until the meat
thermometer reaches 180°F in thickest part of meat.
Serves 6 to 8
®
NESCO
12-Qt. Convection Oven
CONVECTION ROASTING
1/2 Cup Lemon juice
2 Tbsp. Sugar or Honey
1 Tbsp. Chopped parsley
1 Clove Garlic, minced, optional
8
Stuffed Cornish Hens
4 (22 to 24 oz. ea.) Cornish Hens
2 Tbsp. Lemon juice
2 tsp. Parsley, chopped
Fruit and Bread Stuffing:
6 Cups Dried Bread Crumbs
3 Green Onions, thinly sliced
1 Large Pear, cored, chopped
2 tsp. Poultry seasoning
Preheat Convection Oven at 425°F for 20 minutes.
Rinse hens and pat dry. Combine all stuffing ingredients in a large bowl; stir until well
mixed. Spoon equal portions of stuffing into cavities of hens. Truss birds.
Combine remaining ingredients in a small bowl; whisk to blend. Brush over hens.
Place hens on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 65 to 75 minutes or until meat thermometer reaches 180°F and
stuffing reaches 160°F.
Serves 4
Pork Sirloin Roast
1 (3 to 4 lb.) Pork sirloin roast
1 tsp. Pumpkin pie spice
1/4 tsp. Rosemary
Preheat Convection Oven at 400°F for 20 minutes
Combine 1 cup orange juice, spice and herbs in a small bowl; whisk to blend. Brush
over meat. Brush remaining juice over pear halves; wrap in aluminum foil. Place meat
and packet on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 22 to 27 minutes per lb. or until meat thermometer reaches
155°F.
Serves 6 to 8
2 Tbsp. Vegetable oil
1 tsp. Paprika
1 Tbsp. Butter or margarine
1 Large Apple, cored, chopped
1/2 Cup Golden raisins
1-1/2 Cups Orange juice, divided
1/4 tsp. Thyme
8 Large Pears, peeled, halved, cored
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