Canadian Thanksgiving WFO Turkey

[dusty]

Hey Sarah, and all,
And, again, nice to hear from you to.

The bird did turn out fine indeed. The original recipe came from Andrea Mugaini's book (sorry James...it was a gift) "The Art of Wood Fired Cooking". I diviated from her receipe, but used the high heat - small fire going with no door - method for the first couple hours. I then let the fire burn down to coals and added a handful of wood chips and shut the door. I didn't season it per her receipe. Instead I soaked it in brine for @24 hours. The bird was very moist and the smoke flavor was delicious. Took about four hours total.

Learned, however, to never make gravey from the drippings of a brined bird - WAY to salty. Other than that the dinner was superb. All our boys, their girls, and my wifes folks were there. Mighty fine holiday.

dusty

[sarah h]

Dusty, I'm glad to hear it worked out so well! I think I'll have to give that high heat method a try, including the wood chips - I love wood-smoked poultry!

Sarah

[Mrprosciutto]

I did ours in the oven this year - kept a small fire off to the side and put un seasoned applewood on the coals to smolder. The outside of the bird was basted with olive oil, roasted garlic and fresh herbs. Took about 2.5 hours at somewhere around 375 (it fluctuated a bit)..

[dusty]

Nice! That looks tasty.

dusty