Re: cooking turkey over fire (charcoal)
Don Izard (IZARD@UBVM.CC.BUFFALO.EDU)
Wed, 11 Oct 1995 11:11:36 EDT
I have seen a more simple Turkey cooking design, for a single turkey.
A tripod was constucted with 3 x 6 foot(2 meter) metal poles.
A chain with a metal hook, was used to suspend the turkey from
the center of the tripod, and a fire was built under the bird,
in the center of the tripod. Tripod was covered with foil.
18 pound turkey was cooked in about 2.5 hours. An all metal
fry pan was used to collect turkey drippings, and the turkey
was a SELF basting style. However, extra basting was applied
from the drippings, each time the fire was checked and adjusted.
I have seen it done with charcoal and with coals from a
sperate hardwood fire pit. Coals were transferred with
shovel as needed. I have also seen the fire under the
turkey used for dutch ovens, but it slowed the cooking
time for the turkey.
NOTE: as with all poultry, it is important to make
sure that it is THOUGHLY cooked. A cooking
themometer is the best way that I know.
I have also send a metal drum used to cover the turkey,
which can be reused.
I have seen a all metal 'smoker' oven also used. BUT,
at some point, you might as well cook it in your house.
I liked the tripod, and foil, because it seemed more
rustic. If you used long enough wood poles, it could
be done with nothing from HOME, except the chain with
hook, and the foil.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City