Q: Cooking 27 1/2 lb bird in convection oven at 350, approx how long? Thanks
Cary
Atlantic Beach

A: Seeing as our 12-15-minute-per-pound axiom is oriented at a 325 F temp, you will want to decrease the time or the temp in order to prevent burning or drying. Just be careful that you get a final before-you-serve-it temperature of 170 F inside the thickest part of the thigh. And don’t stuff it, not unless you are willing to lower the temperature and roast it for longer; stuffing (or anything else that has been in contact with meat for that matter) isn’t completely safe to eat unless it has achieved the keystone temp of 165 F.

Chef Adam, San Francisco, CA