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practice turkey - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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practice turkey

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  • practice turkey

    With thanksgiving a week away, I decided to cook a practice turkey in the pizza oven.

    I lit a fire the day before and got it to pizza temps. Once the logs burned off I threw the door on.

    The turkey was a medium/ large size bird and was purchased for only 6 dollars.

    I brined it, which is just a fancy way of submerging it in a salt water solution overnight.
    This ensures a super moist turkey. 24 hours later pulled the turkey out of the brine, rubbed some salt, herbs and seasoning on
    it and placed it breast side up on a roasting pan.

    I threw 4 more logs in and lit a slow medium fire.
    Once these logs flamed off I slid the turkey in the oven and threw the door on.
    3.5 hours later, pulled it out and had a perfect turkey. Smokey, juicy and tender with meat falling off the bone.

    When it comes to the actual turkey day I would do everything the same.

  • #2
    Re: practice turkey

    Michelevit,

    Did you measure any temps?
    Mike - Saginaw, MI

    Picasa Web Album
    My oven build thread

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    • #3
      Re: practice turkey

      i have a dial thermometer in my door and it registered 600 when I threw the bird it. the skin darkened to crisp deep fried type dark brown crust, just what i was looking for. Some might consider it burnt, but i call it blackened.

      i'll take some pics when i cook the next turkey come thanskgiving day.

      Comment


      • #4
        Re: practice turkey

        http://www.fornobravo.com/forum/f18/...rkey-7990.html hey mich,,, sounds like you did fine,, here is a link to my Turkey Test Drive.. I didnt use the brine... mine came out great, But do you think it comes out better with the brine ??

        Cheers
        Mark

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        • #5
          Re: practice turkey

          Brining makes it moister somehow. But if you brine make sure you don't have a pre-basted or self basting bird. It will be way too salty if you do.
          Joe

          Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

          My thread: http://www.fornobravo.com/forum/f8/j...oven-8181.html

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