***Thanksgiving Turkey*** Get Cooking Discuss ***Thanksgiving Turkey*** in the Brick Oven Cooking forums; Wow.. Nice turkey christo,,, I have come out of this with some great ideasfrom everyone. I am almost tempted to ...

[ThisOldGarageNJ]

Wow.. Nice turkey christo,,, I have come out of this with some great ideasfrom everyone. I am almost tempted to make it like a beer can chicken, I had good success with that. Last time I filled the can with white wine..

Also - I filled a coffee can (I think they still make them) with water and stuck it in the back of the oven

or use this method and fill with wine ?? DOnt know if it would make a difference but I may give it a shot
THanks all

[christo]

Wine does make everything better!!!

Wonder what beer can we could use for a turkey?

oilcans are still too small!

Cheers!

Christo

[ThisOldGarageNJ]

Wonder what beer can we could use for a turkey?

the heineken keg can !!!

[Dutchoven]

Hi all! This is a photo of what we did with ours in the WFO. It is four seasons old but we plan on doing ours in the restaurant oven this year. as dmun suggests many of the other items went in with the turkey. As I recall the bird took 10-15 minutes per pound.
Best
Dutch

[ThisOldGarageNJ]

Looks great Dutch,,
Did you need to baste it often ? and did you stuff it as well ?

Mark

[Wiley]

This is one of the turkeys we had for Thangiving last year. Our four grown daughters alternate hosting Thanksgiving. As our WFO was new last year I wanted to roast a bird for the feast. Smoked and roasted in the WFO, this bird was completely eaten while the other was barely touched. The other bird was roasted in a conventional oven.

Needless to say and by request, this years bird will be smoked and roasted in the WFO.

Bests,
Wiley

[ThisOldGarageNJ]

looks great wiley

[rtnaw]

I have done about three WFO turkeys so far. I use the high method that I found a long time ago on this site. http://www.fornobravo.com/forum/f12/...urkey-335.html (High Heat Wood Fired Roast Turkey)
That should link to the original post I hope. This method worked great. I was afraid of burning it to mere ashes, but it turned out perfect. We cooked a 24lb turkey at @900 degrees, and it was done in about 2hrs. The turkey was slathered with butter and covered with tin foil while cooking. When the meat was fully cooked, we removed the tin foil and stuck it in for about 5 to 10min to brown the skin. I know I'm biased on WFO's but this was the best turkey we've had in a long time. I love the high heat method, the subtle smokiness, the slight salty taste from the brine, mmmm, now I want to do one this weekend. Actually, I think anyway you cook it in a wood oven is going to be great.

[Dutchoven]

Originally Posted by ThisOldGarageNJ

Looks great Dutch,,
Did you need to baste it often ? and did you stuff it as well ?

Mark

Thanks Mark!
We did stuff it but as I recall we didn't do any basting. Barely opened the oven except to put in the other stuff we were cooking.
Best
Dutch

[ThisOldGarageNJ]

will be doing a test run on sunday (tomorrow) with a 10 lb. turkey

Will let you know how it turns out

Thanks everyone again,,,, all the info here is incredible

Mark