Thanksgiving Turkey on Campout
Pete Townsend (ptownsen@HYDRA.CS.GMR.COM)
Mon, 11 Nov 1996 09:11:52 -0500
> Obviously turkey is a little hard to make while you're camping.
> Unless, of course you have a dutch oven.
Not True! Our troop regularly does turkey for November Campout.
And I usually do our family's turkey the same way.
What you do is set up four charcoal towers by putting 4 steel pipes
in the ground in a square appx. 5 ft apart. Make 4 tubes of chicken
wire appx 5-6 inches diam. and 18-24 inches long. Note these are just
big enough so that when slid around the 4 pipes charcoal can be put
in and lay appx 3-5 coals in a layer. We usually set up a 3-sided
lean-to windscreen around the area. Note: if your lean-to has a roof
make sure the roof isn't there when you light the columns. ("Safety")
After the fires are started and the turkey is in place (below), we
also make a wall of aluminum foil around the fires and turkey to
form one gigantic reflector oven.
Place the turkey in a Reynolds roasting bag. Make a sling of two
pieces of wire, and place the bagged turkey tail down in the sling.
Suspend the turkey from a tripod so that it is centered between the
columns, and 6-12 inches off the ground. As the bag inflates from
the steam generated, poke several holes near the top to keep the
bag from exploding. We normally start the turkey 11am - 12N, to be
ready at 5 pm. Toward the end of the cook cycle, we puncture the
bottom of the bag and collect the juices for making gravy and to
allow the bottom of the bird to brown.
You will find the bird super moist and tasty.
Keeping FUN in scOUTING, Pete Townsend ASM T188, Rochester Hills MI
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City