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Two for One Wood Fired Thanksgiving Dinner
Wood Fired Roasted Whole Turkey
and
Turkey Noodle Soup
No need to get up at five in the morning to prepare the turkey on Thanksgiving morning. Cook a 17-pound turkey in 90 minutes to perfection. The best part, the oven will be hot enough with retained heat afterwards to make the best turkey noodle soup you have ever had with the leftovers; and you don’t have to cook dinner the next day.
Ingredients:
17lbs Defrosted turkey
Olive Oil
sea salt
ground pepper.
2 lg chopped brown onion (large pieces)
4 chopped celery stalks (large pieces)
1 handful fresh rosemary sprigs
6 cloves of garlic quartered
2 cups white wine
Fire your WFO the same way you do for pizza. I use 6 pieces of split wood to start and build a tower three levels high. two on the bottom, two in the middle (90 deg off set), and two on top (90 deg offset). Once that burns for 30 mins or so lean a piece of wood against the tower on the left and right. When that all collapses, about an hour, let it continue to die down and spread the coals evenly around the edge of the dome.
While the oven is getting hot. Rinse the defrosted turkey well inside and out. Drain. Pat dry with paper towels. Loosely stuff turkey with half of the onion, celery, rosemary and garlic. Rub the outside of the turkey with olive oil. Sprinkle with sea salt and fresh ground black pepper. Place turkey on a roasting rack inside a roasting pan. Add two cups of white wine to the pan along with the rest of the onion, celery, rosemary and garlic. Place a roasting thermometer in the thickest part of the turkey breast. Cover pan tightly with two layers heavy duty tin foil. Crimp tightly around edges and seams, you want to keep all the steam moisture inside.
Place roasting pan on two bricks in center of oven. Cook for 80 minutes (adjust for turkey size). Remove foil and throw a small log on the coals to renew flames for browning. Retain foil. Cook 15-25 minutes with foil off and the door cracked an inch or so, watching for browning (i rotate the pan every 5-10 mins for even browning). Use a meat thermometer to monitor the internal temperature. A wood-fired oven is a naturally moist type of cooking, so the exact cooking time is less important than in a conventional oven. Take the turkey out of the oven and place turkey on large platter. Cover with tin foil and let rest.
Pour all the drippings into a large glass measuring bowl. Add vegetables from pan and turkey. Allow to cool and separate.
Go eat dinner.
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Part two – Turkey Noodle Soup
Ingredients:
Pan drippings and vegetables from Roasted Turkey
1 Tbls Oregano
1 Tbls Sage
1 Tbls Thyme
Salt and Pepper to taste
Turkey carcass (most of the meat removed)
Shredded leftover turkey
4 cups Baby Carrots
1 pkg wide egg noodles cooked al dente.
After dinner, take all the pan drippings and remove fat from the top (you can skim it with a ladle). Add spices. Use an electric blending wand to puree all the veggies. Pour into to a large cast iron pot with the turkey carcass. Cover with water but leave enough room for 4 cups of carrots later. Cover pot and slide into the oven and close for two hours. Remove pot and remove all the bones with a slotted spoon. Add shredded turkey, baby carrots and cover. Back in the closed oven for 1 more hour. Add cooked noodles. Ready for serving or storing. Freezes well for a later date.
Wood Fired Roasted Whole Turkey
and
Turkey Noodle Soup
No need to get up at five in the morning to prepare the turkey on Thanksgiving morning. Cook a 17-pound turkey in 90 minutes to perfection. The best part, the oven will be hot enough with retained heat afterwards to make the best turkey noodle soup you have ever had with the leftovers; and you don’t have to cook dinner the next day.
Ingredients:
17lbs Defrosted turkey
Olive Oil
sea salt
ground pepper.
2 lg chopped brown onion (large pieces)
4 chopped celery stalks (large pieces)
1 handful fresh rosemary sprigs
6 cloves of garlic quartered
2 cups white wine
Fire your WFO the same way you do for pizza. I use 6 pieces of split wood to start and build a tower three levels high. two on the bottom, two in the middle (90 deg off set), and two on top (90 deg offset). Once that burns for 30 mins or so lean a piece of wood against the tower on the left and right. When that all collapses, about an hour, let it continue to die down and spread the coals evenly around the edge of the dome.
While the oven is getting hot. Rinse the defrosted turkey well inside and out. Drain. Pat dry with paper towels. Loosely stuff turkey with half of the onion, celery, rosemary and garlic. Rub the outside of the turkey with olive oil. Sprinkle with sea salt and fresh ground black pepper. Place turkey on a roasting rack inside a roasting pan. Add two cups of white wine to the pan along with the rest of the onion, celery, rosemary and garlic. Place a roasting thermometer in the thickest part of the turkey breast. Cover pan tightly with two layers heavy duty tin foil. Crimp tightly around edges and seams, you want to keep all the steam moisture inside.
Place roasting pan on two bricks in center of oven. Cook for 80 minutes (adjust for turkey size). Remove foil and throw a small log on the coals to renew flames for browning. Retain foil. Cook 15-25 minutes with foil off and the door cracked an inch or so, watching for browning (i rotate the pan every 5-10 mins for even browning). Use a meat thermometer to monitor the internal temperature. A wood-fired oven is a naturally moist type of cooking, so the exact cooking time is less important than in a conventional oven. Take the turkey out of the oven and place turkey on large platter. Cover with tin foil and let rest.
Pour all the drippings into a large glass measuring bowl. Add vegetables from pan and turkey. Allow to cool and separate.
Go eat dinner.
===============================
Part two – Turkey Noodle Soup
Ingredients:
Pan drippings and vegetables from Roasted Turkey
1 Tbls Oregano
1 Tbls Sage
1 Tbls Thyme
Salt and Pepper to taste
Turkey carcass (most of the meat removed)
Shredded leftover turkey
4 cups Baby Carrots
1 pkg wide egg noodles cooked al dente.
After dinner, take all the pan drippings and remove fat from the top (you can skim it with a ladle). Add spices. Use an electric blending wand to puree all the veggies. Pour into to a large cast iron pot with the turkey carcass. Cover with water but leave enough room for 4 cups of carrots later. Cover pot and slide into the oven and close for two hours. Remove pot and remove all the bones with a slotted spoon. Add shredded turkey, baby carrots and cover. Back in the closed oven for 1 more hour. Add cooked noodles. Ready for serving or storing. Freezes well for a later date.
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