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Roast Turkey Photos - 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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Roast Turkey Photos

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  • Roast Turkey Photos

    Some photos to go with my High Heat Wood Fired Roast Turkey recipe.
    Attached Files
    Last edited by aikitarik; 12-02-2005, 12:11 PM.
    --
    Tarik

  • #2
    Looks tasty Tarik! How long did it cook?
    ~David

    Comment


    • #3
      18 pound bird.. took about 3 hours.
      --
      Tarik

      Comment


      • #4
        Gosh, I fried my 18 pounder and it only took an hour... I'm curious, any trouble keeping it moist? Did you brine it before cooking? I'm looking forward to having my oven available to do some roasting too. Soon, very soon...
        ~David

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        • #5
          Originally posted by DavidK
          Gosh, I fried my 18 pounder and it only took an hour... I'm curious, any trouble keeping it moist? Did you brine it before cooking? I'm looking forward to having my oven available to do some roasting too. Soon, very soon...


          David, try reading the recipe linked in the first post with the pics. I think you'll find most of your questions answered there.
          --
          Tarik

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          • #6
            I tried but it's a dead link. No worries, just curious...
            ~David

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            • #7
              Originally posted by DavidK
              I tried but it's a dead link. No worries, just curious...
              Give it another shot. I tried fixing it.. looks like it was missing the http:... which isn't an issue for modern browsers (card carrying member of the IE sucks crowd)
              --
              Tarik

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              • #8
                Re: Roast Turkey Photos

                Greetings from Oz,

                Love all this, have done a heap of chickens in the wood fired, mostly beer can style, but this time I am going to give the turkey a go in there on Xmas day, not sure if I will try a beer can turkey, it probably will be too high for my oven, but either way its going in.

                Regards, Phil

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                • #9
                  Re: Roast Turkey Photos

                  Brine turkey in water, salt, sugar, and rosemary branches. Separate the leg/thigh from turkey. Cut the breast off from the back with shears. Cut the back into 3-4 pieces and put in steel pan with giblets, onion, and carrots, and garlic. Brown the back and veggies severly, turning once at about 600 degrees. Throw contents of whole pan into stockpot. Meanwhile, salt and pepper the turkey breast and leg/thighs and tent with foil.....roast until breast reaches 140 in a 500 degree oven...remove foil and bring breast up to 160 degrees...let rest 20 minutes and carve and eat....Make a massive amount of dark gravy from the stock.....Pour gravy over bread you made in the same oven. Eat until you burst.
                  Last edited by sacwoodpusher; 12-24-2010, 03:03 AM. Reason: spelling and grammer

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                  • #10
                    Re: Roast Turkey Photos

                    Tarik,

                    That looks great. The link works and the instructions you have are excellent. Thanks! I look forward to making my 20 pounder in the oven in the next few weeks as well.
                    Jen-Aire 5 burner propane grill/Char Broil Smoker

                    Follow my build Chris' WFO

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