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Frances 12-26-2007 06:15 AM

Christmas Turkey
 
4 Attachment(s)
WEEEEEEEHEEEEE, that was fun!!!

After reading all the threads I could find on turkeys, I fired the oven up in the afternoon of the 24th so that I wouldn't have to start with a cold oven on the day itself. Our children let us sleep in on Christmas day (hooray!), so I lit the fire again before breakfast. At 10:00 I was enjoying some oven baked bread from the day before and admiring the flames shooting out of the oven entrance... this was when I realised that I now had an oven at full pizza baking temperature, a cool down time of about two hours, four hours roasting time for the turkey and hungry people wanting a late lunch at around two in the afternoon. I live for moments like that :rolleyes:

So after breakfast I removed what was left of the fire and left the door open for half an hour. The turkey went in at 11 o'clock and 230 C. Four hours later the temperature had dropped to about 170 C, and the turkey was perfectly cooked, along with a tray of roast potatoes, some more bread, and a crumble.

And... I know others have said this before, but it was the best turkey ever! That oven is just so cool! Even my Dad, who loves repeating the same old jokes over and over, and kept up a running commentry all through December on how the turkey would end up burnt-on-the-outside-raw-on-the-inside, even he admitted that is was really really good. Nice and jucy, and with a smokey flavour - I don't think I'll ever cook a turkey any other way again.

We used a free-range turkey from a local farm, which weighed about 8 kg. The stuffing is an old family recepie, passed down in our family for generations:

1 large onion
1 tblsp butter
1 lb of bread (two days old)
a lot of sage, chopped
1.5 dl of broth
1 egg
a lot of pepper
salt to taste

Chop and fry the onion in the butter. Grate the bread into breadcrumbs (without crusts). Put everything in a bowl and mix to a dough, then stuff it into your turkey. Cover the turkey with bacon rind, wrap it in foil, and bake in your oven... although you don't necessarily have to follow my hectic oven heating plan... :D

christo 12-26-2007 07:42 AM

Re: Christmas Turkey
 
Very nice for your first try. Actually - exceptional results!!!!

I'm going to go with the bacon on the bird on my next attempt.

It sounds like it tasted as good as it looked.

happy boxing day,

Chris

gjbingham 12-26-2007 07:59 AM

Re: Christmas Turkey
 
Frances,
Sounds and looks really really good. Congrats on your successful cook.

I'm not familiar with the DL measurement. I'm guessing deciliter... Is that 1.5 liters of broth?

Thanks
George

sarah h 12-26-2007 08:44 AM

Re: Christmas Turkey
 
Wow, Frances, that looks wonderful!
(Well, not that bacon photo, perhaps ;) , but the rest ... )
I'll have to try adding an egg to my stuffing - mine has similar ingredients, otherwise, but also savoury and celery, tons more butter :o , and the crusts (2 loaves white, 1 whole wheat). This year I chopped two apples into it too but I don't think it added much, flavour-wise.
If you cover the bird in bacon while it's cooking, do you make gravy afterward from the pan drippings? I'm not sure how that might taste - could be that gravy's even better that way though! I'll try that sometime too.

Sarah

asudavew 12-26-2007 03:15 PM

Re: Christmas Turkey
 
Yummy Yummy Frances!

Superb work!

I might have to give the bacon a try too.

and I (like Sarah) would love to know how the bacon affects the gravy.

Happy New Year!

Dave

Frances 12-27-2007 04:36 AM

Re: Christmas Turkey
 
Thank you everyone! I was pleased with the way it turned out, I think I'm slowly getting the hang of cooking in my oven :)

One deciliter (dl) is one tenth of a liter, so its 0.15 liters of broth... If the converter is working properly that should be 5 liquid US oz.

The dripping is delicious in gravy. Well, actually I don't know any different, this is just how we always do it, but it is about my favourite meal of the year. If you try it out, let me know what you think!

krosskraft 12-27-2007 08:53 AM

Re: Christmas Turkey
 
Frances that is a beautiful bird and I know you are so pleased with your results. I finally finished my enclosure and will post pictures soon. I am going to try a turkey someday like yours!

Kathy

CanuckJim 12-27-2007 09:39 AM

Re: Christmas Turkey
 
Frances, et al,

When making dishes with bacon or similar, I use a gravy separator for the drippings. Basically, it's a pitcher whose spout originates from the bottom of the vessel. The fat settles to the top of the container, and you simply pour out the actual juices until the fat reaches the base of the spout. Pour the fat off to a separate container for frying potatoes or whatever. That way, you can have the bacon flavor without the fat. These separators can be hard to find. The best ones are made from tempered glass. I've gone through several plastic versions, but they do crack from heat over time.

I'd be glad to post a pic if required.

Jim

Frances 12-27-2007 10:52 AM

Re: Christmas Turkey
 
Yes, please do post a picture - sounds like a really neat idea!

asudavew 12-27-2007 11:27 AM

Re: Christmas Turkey
 
1 Attachment(s)
Here's a picture of one.

The fat floats to the top, and the liquid is poured from the bottom

Handy little tool.


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