At the old Lebam homestead I would slow cook a turkey over small pieces of alder - would take about 5 hours usually 3 foot or more above the small fire. One of the best outdoor oven/woodfired BBQ, smoked flavor, turkey I have ever tasted. I adjusted the height as necessary to maintain a decent temperature.
I normally ate the left overs as was too hammered by the time the meal would be served - one must drink when outdoor cooking
Took me longer to split the wood into small little pieces that was to cook that puppy. Now, a roasted turkey takes great, I eat all the dark meat so the breast could be powder as far as I am concerned. Oh and skin, eat the crisp skin.
At the old Lebam homestead I would slow cook a turkey over small pieces of alder - would take about 5 hours usually 3 foot or more above the small fire. One of the best outdoor oven/woodfired BBQ, smoked flavor, turkey I have ever tasted. I adjusted the height as necessary to maintain a decent temperature.
I normally ate the left overs as was too hammered by the time the meal would be served - one must drink when outdoor cooking
Took me longer to split the wood into small little pieces that was to cook that puppy. Now, a roasted turkey takes great, I eat all the dark meat so the breast could be powder as far as I am concerned. Oh and skin, eat the crisp skin.
Yah deep frying is the thing… I went to a party where they had the dunk tank cylinder which was 30 inches wide and 30” deep and delivered the ultimate in moist turkey… epic outcome for fried twinkees as well
I don't like turkey. It's coarse, and rough, and irritating, and it gets everywhere. Not like chicken. With chicken everything is soft, and smooth.
Wait...what are you using the bird for. This may be the wrong thread.
I just finished the smoked/bbq'd turkey last night. Pot pie (I baked but someone else made the crust) and a big pot of soup that just ran out. Man that was a good turkey
Comments
I normally ate the left overs as was too hammered by the time the meal would be served - one must drink when outdoor cooking
Took me longer to split the wood into small little pieces that was to cook that puppy. Now, a roasted turkey takes great, I eat all the dark meat so the breast could be powder as far as I am concerned. Oh and skin, eat the crisp skin.
I lurve smoking? BBQing? Some pastrami.
I just finished the smoked/bbq'd turkey last night. Pot pie (I baked but someone else made the crust) and a big pot of soup that just ran out. Man that was a good turkey