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Turkey -- a slightly different recipe - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Turkey -- a slightly different recipe

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  • Turkey -- a slightly different recipe

    We did Thanksgiving redux with a large turkey breast. I wanted to make a nice gravy, but didn't do stuffing. This is (of course) a modification from a standard oven recipe. I used a stainless steel pan, which would brown the veggies on the bottom to help make gravy.

    Lay your turkey on a bed of onion, carrot and celery, skin side up. Add salt, pepper, herbs and olive oil to the bird, then 1/2 cup of water. Cover the turkey with foil. The foil and water let the turkey cook through without burning.

    I added the turkey to a hot oven -- 650+ by a digital thermometer, and let it roast for about 1 hour 15 minutes. After about 1 hour, I removed the foil, and let the turkey brown. I took the turkey out of the oven and covered it to rest.

    Then, I put the pan back in the oven to finishng browning the vegetables. After a couple minutes, I put the pan on a medium burner, with 4 Tbl flour and a little extra butter. I lightly browned the flour, then added chicken stock for gravy --- put the gravy through a strainer to remove the veggies, and the kids were thrilled. The best gravy ever. As they said, great gravy with a little turkey on the side.

    I also did green beans and cauliflower in terracotta pans in the oven; adding 1/2" water in the pan for steam and covering the pan with foil.

    It isn't the thrill of a whole turkey, but we enjoyed it. Check out the photos.

    James
    Pizza Ovens
    Outdoor Fireplaces
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