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Happy Thanksgiving! - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Happy Thanksgiving!

    Happy Thanksgiving to all our fellow oven builders and users that observe the holiday, and best wishes to those that do not. We are cooking our first WFO turkey this year. Although the oven was finished enough to cook in this summer, I figured it would take at least a year to have confidence enough to tackle Thanksgiving dinner in it. We have been so pleased with how food cooked in the oven comes out that cooking the big bird was just a natural progression.
    Here's to hoping everyone that uses their oven today has fantastic results, and to those with builds in progress, the rewards for all your hard work are just around the corner
    My build thread
    http://www.fornobravo.com/community/...h-corner-build

  • #2
    John,

    Any pics of the bird? This year I will have to live through other people's cooks. We are under a rare burn ban. All outside cooking is limited to charcoal or gas. No hardwood allowed except for indoor fire places.

    Happy Thanksgiving to all
    joe watson

    "A year from now, you will wish that you had started today "

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    • #3
      Joe, here's a picture of our first turkey - it was just under 16lb. Got a little late start firing the oven. Turkey went in with the dome around 570 degrees. Took about an hour to brown the skin, then we covered it with foil and put back in for 2 more hours. Probably could have pulled it out sooner, but was very tender and not dry at all. Sorry to hear you have a burn ban going on. Hopefully things will get better soon and you can get back to cooking
      My build thread
      http://www.fornobravo.com/community/...h-corner-build

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      • #4
        Thanks John,

        I needed that. Beautiful bird. The forum just ain't the same during the holidays without food "pron" lol.
        joe watson

        "A year from now, you will wish that you had started today "

        My Build
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        • #5
          I would have taken more pictures, including the ugliest rolls I ever made, but crunch time hit and I was, as my Dad used to say, busier than a one armed paper hanger. We picked all the meat off the bones before bed, and put them in a pot of water back in the oven to start the soup! We've been doing that with chickens to make soup or stock and there is something about the way the oven simmers a pot that gives a different quality to the broth vs cooking on a burner.
          My build thread
          http://www.fornobravo.com/community/...h-corner-build

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          • #6
            Hi all and Happy Thanksgiving! It's been a year and it's that time again. Last year we didn't have hardly any left over turkey, so this year we decided to cook two birds. A relative brought over a turkey he got online from Crowd Cow and we picked up a fresh bird from a local grocery store. The oven was fired last night, but apparently not long enough as it was only around 385F at the dome when I checked this morning. We wanted it to be hotter so we fired it for about an hour, pulled out the coals, and let the temperature stabilize. It was around 515F when we popped the birds in the oven. After an hour they were nice and brown so we covered them in foil. After an hour for the smaller bird (16 lbs) and 1.5 hours for the the bigger bird (22lb) they were nicely done. We might have been able to go a little shorter, but I always hate thinking a bird is done then finding a little pink around the bones. These were well cooked but very moist. The bones are boiling in the oven for the night making soup for this weekend
            My build thread
            http://www.fornobravo.com/community/...h-corner-build

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            • #7
              Delicious looking birds. Two of them, wow! These ovens can sure take the load off of a much overworked conventional oven this time year .
              joe watson

              "A year from now, you will wish that you had started today "

              My Build
              My Picasa Web Album

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              • #8
                Well, I didn't see any Turkey pic's this morning, so I thought I'd post ours from last night. These posts also help me remember what I did the previous year when it comes time to cook a big bird again The two birds were just slightly over 15 pounds. One was filled with a bread stuffing and the other left gluten free for my MIL. The oven was heated Wednesday night but was a little cool in the morning (~440) so the oven was fired for a half hour, which I thought was enough to get it into the low 500's. By the time we put the birds in the dome was around 465. One hour to brown plus another hour covered with foil. The amount of steam that billowed out of the oven when I opened the door was amazing. All of our guests thoroughly enjoyed the meal.
                We hope all that celebrated Thanksgiving had a good time with friends and family, and congratulations to any of the new crop of builders that were able to enjoy their first meal in their new ovens.
                Last edited by JRPizza; 11-23-2018, 01:07 PM.
                My build thread
                http://www.fornobravo.com/community/...h-corner-build

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                • #9
                  Very Nice!
                  joe watson

                  "A year from now, you will wish that you had started today "

                  My Build
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                  • #10
                    plus one !
                    Russell
                    Build Link............... Picassa Photo Album Link

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                    • #11
                      Mmm looks delicious. Have yet to cook a turkey in our oven, but I'm looking forward to the result. I'll have to bookmark this thread for turkey cooking tips
                      David in Calgary
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                      • #12
                        Next to pizza our second favorite thing to cook in our oven is chicken or turkey. They just cook so much better in the WFO than the conventional oven.
                        My build thread
                        http://www.fornobravo.com/community/...h-corner-build

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                        • #13
                          JR, from your description it sounds as thought a bird will cook much faster than a conventional oven. Is my understanding correct?
                          Are there any guidelines on cooking times by weight?
                          David in Calgary
                          My Build Thread

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                          • #14
                            Yes but that may have something to do with the temperature. We cook chickens (6-8 lb) in the upper 400s to near 500F. It usually takes about 40-45 minutes and we don't cover with foil. We can cook on in the electric oven with similar times and temps but the bird is never as moist as from the WFO. Radiant heat is a wonderful thing
                            My build thread
                            http://www.fornobravo.com/community/...h-corner-build

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