I’m a little sceptical of this kind of theoretical study without any practical trials (especially the claim that stuffing makes little difference), but it’s an interesting idea. I’m also a bit disappointed that he didn’t try placing the turkey at a 45 degree angle or using a larger oven/smaller turkey to see what difference that made to the convection model.
Apparently the fastest way to roast a turkey is spatchcocking, which removes the cavity and simplifies this model quite a bit.
