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Muffins, Pizza, Foccasia, Turkey - 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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Muffins, Pizza, Foccasia, Turkey

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  • Muffins, Pizza, Foccasia, Turkey

    After an evening of pizza, the next morning:

    Oven Casa2G 100

    Oven temperature at 8:00am 425 degrees: Pan of blueberry muffins (elevated on a Tuscan Grill), a Chicago Style deep dish pizza - using left over ingredients from the previous evening, and a Stromboli. All turned out very well and golden brown.

    I choose to elevate certain things to prevent burning the bottom:

    Roasted Turkey - Stats:

    Oven Temperature: 375 degrees (cheap oven thermometer on the floor) Actual floor temperature estimated at 400+ degrees. (I forgot to take that reading).
    Door Temperature: 300
    Turkey: 10.9 pound Butterball. Whole Onion and celery stuffed in both cavities. Rubbed with butter & seasonings. Wireless meat thermometer inserted into the breast.
    Steel Roaster covered and elevated off the floor with a Tuscan Grill
    Cook time: In at 1025 hours out: 1325 hours. 3 hours elapsed cooking time
    Internal reading at 1105 hours. 30 minutes elapsed time: 160 Degrees. Wireless thermometer reinserted into the breast. New reading 93 degrees.
    1325 hours wireless temperature reading 208 degrees. Second (handheld) meat thermometer confirms 208 degrees.

    Note: Turkey is done at 175 internal breast temperature; 180 degrees in the thigh. Generally roasted at 15/20 minute per pound at 325 degrees.

    I had to leave unexpectedly during roasting, but I speculate that it was done at about 2.5 hours of roasting.

    Conclusion: Success! I'm glad I used a Butterball Turkey. The pre-brine must have saved the bird, because it wasn't dry. Covering the bird is necessary. It was nice and brown. I think because it was elevated, the dome heat played a significant role. Afterwards I did a pan of stuffing in a steel pan right on the floor for about an hour, and a pan of foccasia elevated on the grill. Both worked very well.

    I elected to start roasting the turkey at 375 in thinking that I should compensate for temperature drop. But this wasn't the case. I speculate I could have waited until the oven dropped to 325 and roasted for a longer time.
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