#11  
Old 11-15-2011, 06:08 PM
mrchipster's Avatar
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Default Re: Turkey in a primavera 60

Directions on what I did.

Note: oven is still not fully cured.

13 pound fully defrosted turkey, washed and stuffed with quartered orange and apple both ends and pinned shut.
One apple and one orange.

Layer of parsnips, carrots and quartered onion on floor of roasting pan with 3/4 cup of water.

Fire from night before left 600 degree dome and 520 degree floor.

Salted turkey outside and put some butter under the skin of breast.

Turkey in roaster on top of veggies, breast up, uncovered for 40 minutes, and then
Aluminum foil tent after.

Dome 550 and floor 500 at this point.

Removed tent at 2 hours, internal temp was 150 on bird, dome still 550 degrees.

Bird stayed in for another 30 minutes and removed at 165 internal temp.

Total cooking time 2.5 hours.

Nothing was burned, bottom of bird was not browned because it was sitting directly on veggies. Top was nicely browned and breast very juicy.

I would like to try a small smoldering apple coal pile the next time to add a little smoke to the bird but this time elected to go door on no fire.

The broth at the bottom of the pan made great gravy, and the bones were simmered in the oven for 4 hours at about 350 oven for soup the next day.

I would call my first turkey a success.

Chip
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  #12  
Old 11-16-2011, 05:44 AM
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Default Re: Turkey in a primavera 60

Chip what size oven do you have, and what size bird was it?? Thanks for sharing.

Franco
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  #13  
Old 11-16-2011, 08:25 AM
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Default Re: Turkey in a primavera 60

Quote:
Originally Posted by mrchipster View Post

13 pound fully defrosted turkey, washed and stuffed with quartered orange and apple both ends and pinned shut.
One apple and one orange.
42 inch brick.
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  #14  
Old 11-16-2011, 09:14 AM
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Default Re: Turkey in a primavera 60

Sorry Chip just saw the weight you mentioned in your prior post. My oven has only a 9" opening top to bottom, should be interesting to see how big a bird I can fit.
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  #15  
Old 11-16-2011, 09:34 AM
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Default Re: Turkey in a primavera 60

Chip,
It looks like you cooked 5.2 lbs an hour. I was a little under 6. It makes sense though because my bird was not stuffed. Oue temps were pretty close.
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Last edited by Les; 11-16-2011 at 10:47 AM.
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  #16  
Old 11-16-2011, 10:33 AM
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Default Re: Turkey in a primavera 60

Mine could have easily cooked longer but we were very busy that day and needed too get the bird on the table. Next time I will give it about 30 more minutes or so.
but it sure was. Tasty...
Chip
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  #17  
Old 11-26-2011, 08:27 AM
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Default Re: Turkey in a primavera 60

Well all here's our 12.5# turkey cooked in the primavera 60...FYI 12.5 is the biggest that will fit through the oven opening.

350 degrees took about 2.5hrs to cook. Very tender and moist, needless to say there wasn't any left!!!

Turkey in a primavera 60-brick-oven-turkey-2011.jpg
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  #18  
Old 11-27-2011, 07:50 AM
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Default Re: Turkey in a primavera 60

Big O, that looks great. I did a 20lb bird and cooked her for 4.5 hrs. in my casa2g90. The new thing I did this year with the brined bird was to sear it first. Figured the oven was at it's hottest in the begining.
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