Originally posted by DavidApp
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This was retained heat.  You can cook with live flame but you spend all your time covering it up with foil.  If you want a smoky flavor, you could take some hickory chips and get them flamed up and then use a shovel to stack them in a corner.  They should produce a nice light smoke without incinerating the bird. -
Great looking Turkey.
Was it cooked with a live fire or retained heat.
DavidLeave a comment:
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Re: Thanksgiving Turkey
Hello Navyintel,
That looks like one amazing bird. I hope your Turkey day was as good as this looks. Please keep posting these pictures, they make the office staff DROOL!!
Amber@FornoBravoLeave a comment:
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Re: Thanksgiving Turkey
Nice job looks like you did it perfect.
ChipLeave a comment:
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Thanksgiving Turkey
We cooked a 20lb turkey. Nothing special - no brining. The oven was at 425 floor and 450 walls. The oven is 43in.
Placed turkey on split carrots and celery along with a couple of rolls of aluminum foil to keep the bird out of the renderings.
We started by putting the bird back side up (breasts down to keep them protected during the cooking process. Butter salt and pepper only on the back - put in oven for 1 1/2 hours - then flipped the bird over breasts up - buttered the breasts and legs added kosher salt grains and fresh pepper and inserted a thermo with remote into breasts (to register 165). The oven was at 400 floor at that time.
Total cooking time was 4 hours which does not include 30 min of rest time (covered loose with foil)
temps were 175 thighs and 165 breasts. Very tender and the skin was crisp. This was our first turkey and it will not be the last.
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