I tried the recipe in the WFO cookbook. I had a 13 pound turkey that I had slathered with butter, herbs, dry mustard, salt and pepper the night before. I soaked some cheesecloth in olive oil to cover the breast. I took it out of the fridge early in the morning of the cook to be room temp before cooking. I heated the oven for several hours the night before, so the next morning it was about 300 degrees. I put a small fire in the oven and brought the temp to 450, raked out the coals, and put in the turkey. I ended up cooking it 2 1/2 hours with the last hour uncovered.......a bit longer than instructed. I let it REST for 30 minutes on its breast......Result very juicy and tasty....I was so pleased! Sorry, no pictures as I was hustling to get the rest of the meal prepared.
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