Turkey Cooking another way with reusable materials
Gary Sherwin (sherwin@SUNSHINE.PGH.WEC.COM)
Thu, 24 Nov 1994 07:50:13 EST
I have found the discussion on turkey feast and cooking methods very
interesting but have a concern about the use of aluminum foil in so many
scout cooking techniques. In our troop we have chosen not to use foil but
rather to utilize reusable utencils (translated pots, pans, dutch ovens and
We realize the cleanup advantage of foil cooking, but feel we have matched
its convenience through the use of cast iron ovens and skillets and cheap
I want to concentrate on our use of the wok, since it is an ultra adaptable
and fuel stingy cooking appliance. It is large enough to prepare a complete
meal for a patrol in one pot, light enough to carry on the trail and can be
cleaned by simply wiping out then boiling a small amount of water or if
suffering from severe burn-on by being burnt in the fire till clean.
Last Saturday, our troop held it's annual "Thanksgiving Dinner in The Woods"
Sweet Potato and Pumpkin Pouridge
A Selection of home made pies:
We cooked the turkeys as follows:
### ### Wok Lid
^-~^--___-^\ Wire to tie birds legs
over top of chimney and to
wok handles, holding bird
upright in center of chimney.
/ \ / \ I Call it a Turkey
( ) (about 12 pounds)
| | |
| @| | Extension Chimney
| | | (Large Oven Adapter)
| @| | [The @ symbols are rivets]
|______|____| made from sheet steel.
\_______/ Metal Plate
\ / Wok
| * * |
| /( )\ |
| / \ / \ |
| ( ) |
\| \ / |/
\ \?\___/?/ /
Whew! It's Thanksgiving morning and the following creative effort,
sure made me hungry already Huh Huh. (I digress)
Thaw, stuff and season your bird.
Place a metal plate in the bottom of thw wok to protect the turkey
from sticking to the hot wok.
Place the extension chimney inside the wok.
Using a 4 to six foot long piece of uncoated BARE wire, tie the birds legs
together so as to hang it by its legs and to leave 2 equal lengths of
wire for the purpose of hanging the turkey in the extension chimney by
tying it over the chimney and down to the wok handles.
Suport the structure securely (IT HAS TO STAY PUT FOR 3 OR MORE HOURS)
A campfire grate with a wok ring sitting on top works fine.
We have had one of the welding fathers of our troop make heavy tripod
stands for use with our woks and fry pans when not on the trail.
Fill the wok with water to about one half inch from its top edge.
Place the lid on the turkey cooker.
The cooker can be fueled by camp stove, charcoal or wood-fire.
Maintain the water at a slow boil till the bird is finished.
Maintain the water in the wok by adding hot water as needed to maintain
the level untill the turkey is fully cooked.
Baste and season the bird as you wish during the cooking.
When the bird test done (a fork can be slipped into the bone at all
thick places. USING TWO OR THREE PEOPLE, pour the remaining liquid
into another pot to make gravey. Return the cooker and turkey to
the fire with a very high heat to brown the bird.
When golden brown, GIVE THANKS AND FEAST!
There are many other uses for the chimney and wok used in combination or
Gary W. Sherwin
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City