First Thanksgiving with a convection oven

This was our first Thanksgiving with a convection oven. After frantic internet searches of how to roast a Thanksgiving turkey in one, I concluded that it would take maybe a little less time than a conventional oven would, that we'd positively adore the result, and that we'd depend on trial and error because of our altitude above mean sea level in the beautiful flyover country of Cheyenne.

With a meat thermometer, we'd still be disaster-proofing ourselves. Okayfine. A thirteen-pound critter stuffed, rubbed with paprika-laced olive oil and scattered with fresh parsley. Before:

Four hours and forty-five minutes later at 375, with foil over the breast and legs, and the meat thermometer in the stuffing showing 180:

Yes, delightfully crispy skin, moist breast meat. But still almost 5 frigging hours.

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