Re: Turkey Cooking Methods
Bob Haar (rhaar@ALBERT.CS.GMR.COM)
Thu, 18 May 1995 08:04:31 -0400
> From: Mark Orlovsky <morlovsk@EARTH.EXECPC.COM>
> I have seen some postings in the past regarding unique methods for cooking
> turkeys. At our summer camp leaders meeting last evening the staff announced
> that turkeys would be available instead of chicken for one of the meals.
> If anyone has a method including box oven, spit, etc. please let me know what
> I would need to build or prepare for before July.
We have cooked whole turkeys (and large beef roasts and hams) a number
of times using a technique that has been discussed on this list before.
We put the turkey in a heavy duty roasting bag and suspend it from
a tripod. We then build three or four charcoal "fire posts" around
it. The fire posts are a column of charcoal, contained in a
cylinder of wire mesh with a metal pole driven into the ground
to keep the whole thing in place. We usually wrap a wall of
aluminum foil around the whole thing to act as a wind break and
to reflect heat inward.
This can take most of the afternoon, so someone needs to stay at
camp to watch the fire and periodically add charcoal. The results
have been fantastic. We usually do this with a complete Thanksgiving
dinner - mashed potatoes, gravy, fresh bread, vegetables, pies, etc.
In our troop, this is the one camput where the adult leaders cook
to show the young scouts just how good camp cooking can be.
Bob Haar (email: firstname.lastname@example.org )
Chartered Organization Representative, Troop and Pack 188
BSA, Clinton Valley Council, Pontiac, Michigan, USA.
Chippewa Lodge #29, WWW
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City