| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
|
|
|
#1
11-26-2009, 02:44 AM
| |||
| |||
 ***Happy Thanksgiving*** Happy thanksgiving to all my new friends here, Thanks for all your help during my build.... And the cooking help after it was done... This is a great froum and could never have built my oven properly without it.... Lets alll remember to post our pics later Maybe we should start a turkey pagent thread ??? Cheers and enjoy your holiday Mark  |
|
#2
11-26-2009, 07:16 AM
| ||||
| ||||
| Re: ***Happy Thanksgiving*** Happy Thanksgiving! God bless, one and all!
__________________ "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot "Success isn't permanent and failure isn't fatal." -Mike Ditka To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
|
#3
11-26-2009, 12:02 PM
| ||||
| ||||
| Re: ***Happy Thanksgiving*** A turkey pageant would be lovely, but I'm at my parent's house... no wfo. We ARE, however, having a turkey which was bagged by my dear husband. Not very large, but it will be very good eating. Maybe next year we'll have a wild turkey cooked in the wfo! (oh, the places one could go with that line....)
__________________ Elizabeth To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
|
#4
11-26-2009, 07:56 PM
| ||||
| ||||
| Re: ***Happy Thanksgiving*** This year I took a slightly different approach to the turkey. I've heard for years about brining, but my refrigerator isn't friendly to a five gallon bucket of brine. I read about a new technique, involving dry salting rather than brining, in this article: RECIPE: Roast salted turkey -- latimes.com I bought the turkey (pretty big, 20lbs) six days before the day, and defrosted it in the fridge for three days. Then I heavily salted it inside and out with ordinary seasoned salt. It sat in the refrigerator for another three days, salted, in a plastic bag, then today I rinsed it thoroughly, stuffed it, and put it in the oven on a rack in a roasting pan. The thanksgiving schedule: 4:00 PM Wed. build first fire 6:00 Wed make pizza 8:00 Wed shovel out fire 9:00 Wed door on 7:30 AM Thur New Fire built 10:30 Shovel out fire 11:30 door on 12:30 turkey in at 450f (oven thermometer in center of floor) 2:30 rolls and casserole in at 350f. 3:30 turkey out at 325f. (It read 155f internal temp, although my digital thermometer may be low) The salting made a tasty, moist bird. Like baking, it just takes some pre-planning, it's not difficult.
__________________ My geodesic oven project: 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. |
|
#5
11-26-2009, 08:26 PM
| ||||
| ||||
| Re: ***Happy Thanksgiving*** Yum! That looks wonderful!
__________________ "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot "Success isn't permanent and failure isn't fatal." -Mike Ditka To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
|
#6
11-27-2009, 03:42 AM
| |||
| |||
| Re: ***Happy Thanksgiving*** David... Good Looking Turkey.... Cheers Mark |
 |
| Thread Tools | |
| Display Modes | |
| |
Linear Mode
