Striper Talk Striped Bass Fishing, Surfcasting, Boating - View Single Post

BW from AZ · 11-20-2007, 12:15 AM

I cook the turkey. I brine it over night in salt, citrus, honey, and bay leaf solution. Then put it on a short post driven through a sheet of aluminum foil in a slight depression on the ground, cover with a upside down metal garbage can. Light charcoal in the lid. Place charcoal briquet's on top and around the outside of the rim on the ground. Ditch the lid. Works like a big dutch oven. When charcoal is about gone its done. no peeking. And yes i super heat it to burn off any galvanizing before first use

. The upside is it leaves the oven free for home made pie and bread

. My family asks for it to be cooked this way every year

. Deep fried is a close second.

11-20-2007, 12:15 AM	#9
BW from AZ Registered User Join Date: Oct 2006 Location: PHX AZ its a DRY HEAT 122 Posts: 244	I cook the turkey. I brine it over night in salt, citrus, honey, and bay leaf solution. Then put it on a short post driven through a sheet of aluminum foil in a slight depression on the ground, cover with a upside down metal garbage can. Light charcoal in the lid. Place charcoal briquet's on top and around the outside of the rim on the ground. Ditch the lid. Works like a big dutch oven. When charcoal is about gone its done. no peeking. And yes i super heat it to burn off any galvanizing before first use. The upside is it leaves the oven free for home made pie and bread. My family asks for it to be cooked this way every year. Deep fried is a close second.