Fri, 15 Nov 1996 09:04:52 -0600
Here is another way to cook a turkey on a camp out or at home. You do not
need an box oven, chicken wire, galvanized can or anything except good old
Aluminum foil and charcoal. Here is the secret. Wrap the turkey in bacon,
one or two pounds depending on the bird size. Make sure you cover all the
top, bottom and sides of the turkey in bacon (The bacon keeps the skin of
the turkey from burning) . Then wrap the turkey in three layers of heavy
duty Aluminum foil. You have to piece the foil together to get a sheet
large enough to be able to seal each layer (Like in a foil dinner pack).
Seal each layer before you add another layer. Get your coals going in your
fire ring and place the turkey on the bed of coals. Push up some of the
coals on the sides of the turkey and put some on top. If you can't get the
coals to balance on top of the bird, use some more Aluminum foil to make a
ring around the top of the bird. Replenish the coals as needed. A 18-20
pound turkey will cook in about two hours. The turkey is steamed inside the
layers of foil. When the time is up the meat falls off the bone.
If you like a little extra flavor in your bird you can use an injector to
flavor the meat.
To do this mix 2 ounces of garlic extract and 2 ounces of onion extract and
about 1/2 ounce of liquid smoke together.
Use a large hypodermic syringe and a large bore needle (available at farm
supply stores) to inject the mixture into all parts of the bird and let the
bird sit overnight in the fridge or on some ice in a cooler.
If you use a turkey that is not prebasted you can also inject a Italian
salad dressing into the bird and it will be more juicy when cooked.
When the turkey is unwrapped you can pull a prank on someone who has not
seen a turkey cooked this way. Just ask if anyone wants a turkey leg. When
you get an answer just reach down and grab the end of the turkey leg bone
and give it a little twist, most if not all the meat will fall off the bone
or remain attached to the rest of the carcass. Hand the bone to the person
requesting the turkey leg and say who wants the other leg.
You can also use this method at home in the oven.
You'll like it.
I was and still am a good ole Owl. (SR-147)
And Proud of it too.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City