Re: Thanksgiving Turkey on Campout
Randy Moyers 1355 6051 (moyersrl@PLHP002.COMM.MOT.COM)
Tue, 12 Nov 1996 08:47:13 -0500
A simple alternative method is the Turkey in a Trash Can. We have done it
several times and I am always amazed by it.
Use a standard size galvanized steel trash can. It is VERY important that all
the galvanization be burned off before using it to cook. Otherwise it can
poison the food. We removed the galvanization by burning it off all sides
(inside too, it takes a couple of hours). Once the galvanization is removed the
cans are quite susceptible to rust, so they should be stored appropriately,
coated with a thin film of cooking oil.
To cook the bird, lay enough aluminun foil on the ground inside your fire ring
so it is slightly larger than the top of your can. Drive a heavy stake (we use
a sharpened piece of 2X4, untreated lumber of course!) into the the ground in
the middle of your foil. Place the bird on the stake so the stake sticks up
inside the bird and the bird does not touch the ground. Place the can over the
bird so that it does not touch the bird anywhere. Try to press the can into the
ground so as to seal it as much as possible (if you flatten the ground before
you lay down your foil it is much easier). Prepare a 20 lb. bag of charcoal so
the coals are ready to cook. Place a quarter to a third of the coals on top of
the can and heap the rest of the coals completely around the bottom of the can.
Leave it alone except to replenish coals if needed. This will cook a thawed 22
lb bird in 1 HOUR 45 MINUTES. That is not a misprint. We wear welders gloves to
remove the can and to lift the bird onto a tray. The bird is very juicy and
delicious. This demonstration never ceases to amaze people, as well as fill
their stomachs. 8^)
On Nov 11, 9:11am, Pete Townsend wrote:
> Subject: Thanksgiving Turkey on Campout
> > 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
>-- End of excerpt from Pete Townsend
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City