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practice 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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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.

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      • #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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