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With thanksgiving a week away, I decided to cook a practice turkey in the pizza oven.
I lit a fire the day before and got it to pizza temps. Once the logs burned off I threw the door on.
The turkey was a medium/ large size bird and was purchased for only 6 dollars.
I brined it, which is just a fancy way of submerging it in a salt water solution overnight.
This ensures a super moist turkey. 24 hours later pulled the turkey out of the brine, rubbed some salt, herbs and seasoning on
it and placed it breast side up on a roasting pan.
I threw 4 more logs in and lit a slow medium fire.
Once these logs flamed off I slid the turkey in the oven and threw the door on.
3.5 hours later, pulled it out and had a perfect turkey. Smokey, juicy and tender with meat falling off the bone.
When it comes to the actual turkey day I would do everything the same.
I lit a fire the day before and got it to pizza temps. Once the logs burned off I threw the door on.
The turkey was a medium/ large size bird and was purchased for only 6 dollars.
I brined it, which is just a fancy way of submerging it in a salt water solution overnight.
This ensures a super moist turkey. 24 hours later pulled the turkey out of the brine, rubbed some salt, herbs and seasoning on
it and placed it breast side up on a roasting pan.
I threw 4 more logs in and lit a slow medium fire.
Once these logs flamed off I slid the turkey in the oven and threw the door on.
3.5 hours later, pulled it out and had a perfect turkey. Smokey, juicy and tender with meat falling off the bone.
When it comes to the actual turkey day I would do everything the same.
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