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



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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Perfect Christmas Turkey

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  • Perfect Christmas Turkey

    Thanks and much appreciation to all who posted their experience, giving me a clue on how to do it.

    Cooked a 20 lb turkey for my wife's family Christmas and it was awesome. Started the fire for pizza at 930. Had pizza at 1130, then let it coast down. Made a butter rub out of butter, bacon grease, fresh thyme, sage, and garlic. Generously rubbed under the skin and then out. Stuffed the cavity with left over herbs, 2 lemons, and a quartered onion and let sit for 2 hours. Put it in the oven at 500 degrees for 30 minutes, covered the breasts with foil and then 3.5 hours later the thermometer said 165. It was huge hit.

    God I love my oven! And this website that allowed me to build it.
    Wade Lively

  • #2
    Re: Perfect Christmas Turkey

    Wow, nice looking bird. I've done 2 (Thanksgiving last year and this year) and both were cooked perfectly.....but yours actually LOOKS perfect. A WFO definitely does a better job of browning more evenly than an electric, as your photo proves. How did you get such a perfect "tan" in all areas? Mine looked good, but both times I had a little char in a couple of places as well as a couple of small patches that didn't brown much at all.
    I'm guessing the secret is your, butter and bacon fat rub........gotta love animal fat, it is a wonderful thing. Thanks for sharing.



    • #3
      Re: Perfect Christmas Turkey

      Looks great Wade,
      I have one to do next Christmas and a whole year to experiment with the odd chicken and smaller turkey.
      I am yet to convince my wife to have faith in the WFO (also my ability to control it) and with a year to prove their worth, I expect it will be very busy year for the oven.
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know

      Neillís Pompeiii #1
      Neillís kitchen underway


      • #4
        Re: Perfect Christmas Turkey

        Originally posted by RTflorida View Post
        I'm guessing the secret is your, butter and bacon fat rub........gotta love animal fat, it is a wonderful thing. Thanks for sharing.

        That's it, you are correct. I gotta say I wouldn't change a thing, as the smell alone was unbelievable. My wife kept wanting me to open the door and let the rest of the family take a whiff. And the lower parts of the turkey were very similar to Confit having been basted in all that dripping fat.
        Wade Lively