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Easter Dinner in the WFO - Forno Bravo Forum: The Wood-Fired Oven Community

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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Easter Dinner in the WFO

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  • Easter Dinner in the WFO

    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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    Build Thread, http://www.fornobravo.com/forum/f8/e...-pa-13750.html
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