That's um good Turkey!
Barry Runnels (barry_c_runnels@MMACMAIL.JCCBI.GOV)
Mon, 26 Jan 1998 08:16:55 -0600
Just got back from a great campout and I am the hero from cooking a great
turkey. So thanks to Jim and all you other guys that gave the method and
recipe of for a delicious turkey. The only problem we had at all was
determining how much charcoal to put in at first. We started with about 6
to 8 inches high and that seemed OK, but it started out cooking fast then
settle down after about an hour. Our 15 lb.. turkey took about 4 hours in
40 degree temperatures. The only thing we did different from Jim was we
used a oven cooking bag to catch the juices and keep the charcoal dust of
the turkey. Worked very well. This is very easy and a good discussion topic
for the adults all day.
Thanks again guys.
Barry Runnles
Though I better include Jims Post. By the way Jim, how did the goat do?
Date: Tue, 4 Nov 1997 11:07:04 -0600
From: Jim Peterson <KUPETE@KUHUB.CC.UKANS.EDU> Subject: THE best outdoor
turkey
Okay folks, here's the instructions for THE most spectacular and amazing
way to roast a turkey. No, not even grandma's time-tested recipe will beat
this! The turkey is golden brown all the way around and incredibly juicy!
All of my scouting friends now roast their family Thanksgiving turkey in
this fashion. Here goes:
EQUIPMENT NEEDED:
4ea 4ft steel rebar stakes or equivalent (scrap 1/2"pipe, etc) 4ea 10in X
3ft strips of chicken wire rolled into 3ft tubes
1 roll heavy duty, wide aluminum foil 3ea 8ft staves
stovepipe wire
charcoal and starter
1ea thawed turkey - popout button type or use meat therm. lea large onion
salt
trowel or tongs
PROCEDURE:
1. Pound 4ft stakes into ground to make a 3ft X 3ft square 2. Using wire,
attach chickenwire tubes to stakes.
3. Wrap aluminum foil around stakes and tubes to make a box. Wrap two
strips high. Crimp strips together at center seam. You should now have a
3ft square reflector oven.
4. Wire staves together to form tripod and place over box.
5. Remove giblets, wash turkey, rub with salt inside and out. Quarter
onion and put inside turkey.
6. Wrap turkey with wire and suspend from tripod into center of box.
7. Start charcoal, when ready, use trowel or tongs to fill chicken wire
tubes with hot charcoal.
8. As turkey cooks, add more unlit charcoal by tapping stakjes to make
coals sink down.
COOKING NOTES:
This is guaranteed to work the first time! An eighteen-twenty pound turkey
takes about four hours to cook. After the first two hours you'll say"NO
WAY...this bird is still raw!" An hour or two later it will be absolutely
golden brown and beautiful. You won't believe how juicy it is!
I've been quartermastering for our Scoutmaster Fundamentals training for
four years. (we do an extended version, two WED nights and two weekends!)
It has been a smash hit every session! This weekend at training we're
doing a whole goat this way just for variety!
Blue Skies!
Jim Peterson
BS RT Commissioner, Pelathe Dist
ASM, Troop 55, Lawrence, KS
Mic-O-Say: Warrior Shieldmaker
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