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michelevit 11-20-2009 08:51 AM

practice turkey
With thanksgiving a week away, I decided to cook a practice turkey in the pizza oven.

I lit a fire the day before and got it to pizza temps. Once the logs burned off I threw the door on.

The turkey was a medium/ large size bird and was purchased for only 6 dollars.

I brined it, which is just a fancy way of submerging it in a salt water solution overnight.
This ensures a super moist turkey. 24 hours later pulled the turkey out of the brine, rubbed some salt, herbs and seasoning on
it and placed it breast side up on a roasting pan.

I threw 4 more logs in and lit a slow medium fire.
Once these logs flamed off I slid the turkey in the oven and threw the door on.
3.5 hours later, pulled it out and had a perfect turkey. Smokey, juicy and tender with meat falling off the bone.

When it comes to the actual turkey day I would do everything the same.

mfiore 11-20-2009 10:58 AM

Re: practice turkey

Did you measure any temps?

michelevit 11-20-2009 02:49 PM

Re: practice turkey
i have a dial thermometer in my door and it registered 600 when I threw the bird it. the skin darkened to crisp deep fried type dark brown crust, just what i was looking for. Some might consider it burnt, but i call it blackened.

i'll take some pics when i cook the next turkey come thanskgiving day.

ThisOldGarageNJ 11-21-2009 03:28 AM

Re: practice turkey hey mich,,, sounds like you did fine,, here is a link to my Turkey Test Drive.. I didnt use the brine... mine came out great, But do you think it comes out better with the brine ??


jmhepworth 11-21-2009 09:17 AM

Re: practice turkey
Brining makes it moister somehow. But if you brine make sure you don't have a pre-basted or self basting bird. It will be way too salty if you do.

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