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Muffins, Pizza, Foccasia, Turkey - 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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Muffins, Pizza, Foccasia, Turkey

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  • Muffins, Pizza, Foccasia, Turkey

    After an evening of pizza, the next morning:

    Oven Casa2G 100

    Oven temperature at 8:00am 425 degrees: Pan of blueberry muffins (elevated on a Tuscan Grill), a Chicago Style deep dish pizza - using left over ingredients from the previous evening, and a Stromboli. All turned out very well and golden brown.

    I choose to elevate certain things to prevent burning the bottom:

    Roasted Turkey - Stats:

    Oven Temperature: 375 degrees (cheap oven thermometer on the floor) Actual floor temperature estimated at 400+ degrees. (I forgot to take that reading).
    Door Temperature: 300
    Turkey: 10.9 pound Butterball. Whole Onion and celery stuffed in both cavities. Rubbed with butter & seasonings. Wireless meat thermometer inserted into the breast.
    Steel Roaster covered and elevated off the floor with a Tuscan Grill
    Cook time: In at 1025 hours out: 1325 hours. 3 hours elapsed cooking time
    Internal reading at 1105 hours. 30 minutes elapsed time: 160 Degrees. Wireless thermometer reinserted into the breast. New reading 93 degrees.
    1325 hours wireless temperature reading 208 degrees. Second (handheld) meat thermometer confirms 208 degrees.

    Note: Turkey is done at 175 internal breast temperature; 180 degrees in the thigh. Generally roasted at 15/20 minute per pound at 325 degrees.

    I had to leave unexpectedly during roasting, but I speculate that it was done at about 2.5 hours of roasting.

    Conclusion: Success! I'm glad I used a Butterball Turkey. The pre-brine must have saved the bird, because it wasn't dry. Covering the bird is necessary. It was nice and brown. I think because it was elevated, the dome heat played a significant role. Afterwards I did a pan of stuffing in a steel pan right on the floor for about an hour, and a pan of foccasia elevated on the grill. Both worked very well.

    I elected to start roasting the turkey at 375 in thinking that I should compensate for temperature drop. But this wasn't the case. I speculate I could have waited until the oven dropped to 325 and roasted for a longer time.
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