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Christmas Turkey - Forno Bravo Forum: The Wood-Fired Oven Community

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Christmas Turkey

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  • Christmas Turkey

    WEEEEEEEHEEEEE, that was fun!!!

    After reading all the threads I could find on turkeys, I fired the oven up in the afternoon of the 24th so that I wouldn't have to start with a cold oven on the day itself. Our children let us sleep in on Christmas day (hooray!), so I lit the fire again before breakfast. At 10:00 I was enjoying some oven baked bread from the day before and admiring the flames shooting out of the oven entrance... this was when I realised that I now had an oven at full pizza baking temperature, a cool down time of about two hours, four hours roasting time for the turkey and hungry people wanting a late lunch at around two in the afternoon. I live for moments like that

    So after breakfast I removed what was left of the fire and left the door open for half an hour. The turkey went in at 11 o'clock and 230 C. Four hours later the temperature had dropped to about 170 C, and the turkey was perfectly cooked, along with a tray of roast potatoes, some more bread, and a crumble.

    And... I know others have said this before, but it was the best turkey ever! That oven is just so cool! Even my Dad, who loves repeating the same old jokes over and over, and kept up a running commentry all through December on how the turkey would end up burnt-on-the-outside-raw-on-the-inside, even he admitted that is was really really good. Nice and jucy, and with a smokey flavour - I don't think I'll ever cook a turkey any other way again.

    We used a free-range turkey from a local farm, which weighed about 8 kg. The stuffing is an old family recepie, passed down in our family for generations:

    1 large onion
    1 tblsp butter
    1 lb of bread (two days old)
    a lot of sage, chopped
    1.5 dl of broth
    1 egg
    a lot of pepper
    salt to taste

    Chop and fry the onion in the butter. Grate the bread into breadcrumbs (without crusts). Put everything in a bowl and mix to a dough, then stuff it into your turkey. Cover the turkey with bacon rind, wrap it in foil, and bake in your oven... although you don't necessarily have to follow my hectic oven heating plan...
    Attached Files
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: Christmas Turkey

    Very nice for your first try. Actually - exceptional results!!!!

    I'm going to go with the bacon on the bird on my next attempt.

    It sounds like it tasted as good as it looked.

    happy boxing day,

    Chris
    My oven progress -
    http://www.fornobravo.com/forum/f8/c...cina-1227.html
    sigpic

    Comment


    • #3
      Re: Christmas Turkey

      Frances,
      Sounds and looks really really good. Congrats on your successful cook.

      I'm not familiar with the DL measurement. I'm guessing deciliter... Is that 1.5 liters of broth?

      Thanks
      George
      GJBingham
      -----------------------------------
      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

      -

      Comment


      • #4
        Re: Christmas Turkey

        Wow, Frances, that looks wonderful!
        (Well, not that bacon photo, perhaps , but the rest ... )
        I'll have to try adding an egg to my stuffing - mine has similar ingredients, otherwise, but also savoury and celery, tons more butter , and the crusts (2 loaves white, 1 whole wheat). This year I chopped two apples into it too but I don't think it added much, flavour-wise.
        If you cover the bird in bacon while it's cooking, do you make gravy afterward from the pan drippings? I'm not sure how that might taste - could be that gravy's even better that way though! I'll try that sometime too.

        Sarah

        Comment


        • #5
          Re: Christmas Turkey

          Yummy Yummy Frances!

          Superb work!

          I might have to give the bacon a try too.

          and I (like Sarah) would love to know how the bacon affects the gravy.

          Happy New Year!

          Dave
          My thread:
          http://www.fornobravo.com/forum/f8/d...ress-2476.html
          My costs:
          http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
          My pics:
          http://picasaweb.google.com/dawatsonator

          Comment


          • #6
            Re: Christmas Turkey

            Thank you everyone! I was pleased with the way it turned out, I think I'm slowly getting the hang of cooking in my oven

            One deciliter (dl) is one tenth of a liter, so its 0.15 liters of broth... If the converter is working properly that should be 5 liquid US oz.

            The dripping is delicious in gravy. Well, actually I don't know any different, this is just how we always do it, but it is about my favourite meal of the year. If you try it out, let me know what you think!
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

            http://www.fornobravo.com/forum/f8/p...pics-2610.html
            http://www.fornobravo.com/forum/f9/p...nues-2991.html

            Comment


            • #7
              Re: Christmas Turkey

              Frances that is a beautiful bird and I know you are so pleased with your results. I finally finished my enclosure and will post pictures soon. I am going to try a turkey someday like yours!

              Kathy

              Comment


              • #8
                Re: Christmas Turkey

                Frances, et al,

                When making dishes with bacon or similar, I use a gravy separator for the drippings. Basically, it's a pitcher whose spout originates from the bottom of the vessel. The fat settles to the top of the container, and you simply pour out the actual juices until the fat reaches the base of the spout. Pour the fat off to a separate container for frying potatoes or whatever. That way, you can have the bacon flavor without the fat. These separators can be hard to find. The best ones are made from tempered glass. I've gone through several plastic versions, but they do crack from heat over time.

                I'd be glad to post a pic if required.

                Jim
                "Made are tools, and born are hands"--William Blake, 1757-1827

                Comment


                • #9
                  Re: Christmas Turkey

                  Yes, please do post a picture - sounds like a really neat idea!
                  "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                  http://www.fornobravo.com/forum/f8/p...pics-2610.html
                  http://www.fornobravo.com/forum/f9/p...nues-2991.html

                  Comment


                  • #10
                    Re: Christmas Turkey

                    Here's a picture of one.

                    The fat floats to the top, and the liquid is poured from the bottom

                    Handy little tool.
                    Attached Files
                    My thread:
                    http://www.fornobravo.com/forum/f8/d...ress-2476.html
                    My costs:
                    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                    My pics:
                    http://picasaweb.google.com/dawatsonator

                    Comment


                    • #11
                      Re: Christmas Turkey

                      Dave,

                      You beat me to it by an eyelash. That's the gizmo, although mine is somewhat different in appearance. I used mine this morning to defat some ham stock before making the split pea soup. Works a charm.

                      Also working on the stiff starter we talked about. I want it to be very active before sending, so it will take a few days.

                      Cheers,
                      Jim
                      "Made are tools, and born are hands"--William Blake, 1757-1827

                      Comment


                      • #12
                        Re: Christmas Turkey

                        Ok, this is more in the way of being a note to myself on how to do the turkey next year. Or maybe on how not to do it...

                        Dear Frances, next time please work out the oven times etc sometime before Christmas day and perferably set an alarm clock to get yourself out of bed before midday. That way the turkey might have enough time to be done through before your poor family dies of starvation.

                        So this is how it worked out: Oven fire up around midday, heat up as fast as possible, and following cool down as fast as possible, too. The turkey went in at something past 4 o'clock at 290 C. It came out at 7.

                        The good news is, the outside of the bird was done enough for everyone to get a first helping, and by the time they came round for seconds, it had been back in the oven for a fair while again and was fine. It also tasted very good.

                        The other point I would like to remember is that if needs be, 290 C is not too high a temp to start at. Ideal in fact, the turkey starts sizzling away, and no way does it get burnt. Good to know, that.

                        But it would have been a LOT BETTER if I had started at least an hour earlier!!!
                        Oh, well, we had a great day, and I'll know better next time....
                        Attached Files
                        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                        http://www.fornobravo.com/forum/f8/p...pics-2610.html
                        http://www.fornobravo.com/forum/f9/p...nues-2991.html

                        Comment


                        • #13
                          Re: Christmas Turkey

                          Thanks for the inspiration Frances - will definitely give a turkey a try around Xmas!!!
                          / Rossco

                          Comment


                          • #14
                            Re: Christmas Turkey

                            Isn't putting bacon on things a little bit like doping in professional sports? I mean, you could put it on cardboard and it would taste amazing. I wouldn't have thought of tossing a couple strips of bacon around the bird, but it sounds like a great idea. I'm going to be attempting this sometime in the near future, once I know how well my oven retains heat.

                            Comment


                            • #15
                              Re: Christmas Turkey

                              Isn't putting bacon on things a little bit like doping in professional sports?
                              The term of art is "larding".
                              It has a long history, as does, I suppose, doping.
                              My geodesic oven project: part 1, part 2

                              Comment

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