#1  
Old 11-20-2009, 08:51 AM
Apprentice
 
Join Date: Mar 2008
Location: san jose ca
Posts: 106
Default 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.
Reply With Quote
  #2  
Old 11-20-2009, 10:58 AM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 919
Default Re: practice turkey

Michelevit,

Did you measure any temps?
__________________
Mike - Saginaw, MI


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 11-20-2009, 02:49 PM
Apprentice
 
Join Date: Mar 2008
Location: san jose ca
Posts: 106
Default 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.
Reply With Quote
  #4  
Old 11-21-2009, 03:28 AM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default Re: practice turkey

http://www.fornobravo.com/forum/f18/...rkey-7990.html (***Thanksgiving 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 ??

Cheers
Mark
Reply With Quote
  #5  
Old 11-21-2009, 09:17 AM
jmhepworth's Avatar
Journeyman
 
Join Date: Feb 2008
Location: Kaysville, Utah
Posts: 291
Default 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.
__________________
Joe

Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

My thread:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Christmas Turkey Frances Roasting and Grilling 16 11-24-2009 11:17 AM
WFO Turkey Report Jed Roasting and Grilling 9 11-26-2008 07:32 PM
Turkey -- a slightly different recipe james Roasting and Grilling 0 12-05-2005 10:41 PM
Stuffed, rolled Turkey -- Rotolo di Tacchino james Roasting and Grilling 6 09-03-2005 07:44 AM
Thanksgiving Turkey Yahoo-Archive Roasting and Grilling 3 03-21-2005 04:18 AM


All times are GMT -7. The time now is 05:34 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC