For Easter, I cooked my first large turkey and all the side dishes in my Pompeii style oven. I totally saturated the oven on Sat. evening and raked out all the ash and embers on Sunday morning about 7:00. The temp was somewhere over 600, I'm sure. The bird went in at 10:15, breast side down on a "V" rack in a pan. I think the temp was somewhere around 550. At Noon, I flipped the bird breast side up and continued roasting. At 1:00 PM I put the other dishes in and cooked for about 45 minutes. The temp was still near 450 when everything was done a little before 2:PM. This morning, the oven is still almost 350 degrees. This was the best turkey I've ever made or eaten for that matter! Juicy and succulent through and through. Not a over or under cooked part on the whole bird.
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