One method for cooking turkey in a convection oven is to season it as usual, but roast it for a short duration of time. When cooking with a convection oven, there is no need to baste the meat or use a deep roasting pan.
Convection ovens cook food at lower temperatures than standard ovens, but they also cook food more quickly. This happens because the flow of air allows for more efficient transfer of heat to the food. Due to the lower temperatures and short cooking times, turkeys come out moist without basting. Pans that capture juices may slow down the cooking process.