back to board Main Page
Turkey roasting fire on Christmas day, smoking method.
From the WFO board
Posted by Daniel (18.104.22.168)
I do a whole (12-14 lb) turkey I have done up to a 22 pound 10 Kg turkey, unstuffed, directly on the grill - breast side up, it can be done on a provisional rotissere attachment or some kind of a roasting rack \ some people always place the breast side down having the same results\. I cook it using indirect heat made by circling the coals around the inside perimeter of the Webber kettle. I find that by adding a new layer of coals immediately to the existing coals at the time I put in the turkey, that I will only need one more addition of coals at the most. Of course you will cook the turkey with the cover on and vents open. This gives the turkey a delicious smoky flavor.... much better than commercial smoked turkey. \for this very reason soon I hope I start to build my first brick wood fired oven about 30inch+ square inside\
I find also that it never takes more than two hours to cook the bird, often less. The best part of this process is that your turkey is EVENLY cooked. Slow cooking helps it to be a delicacy. The white meat is still moist and the dark meat is cooked enough, which is absolutely impossible for me to do in a regular oven.
Unlike the directions on the Webber site, I place my drip pan on the same rack as the coals... that way the turkey is evenly browned. Unfortunately, the drippings have too much ash in them for my taste - but frankly I don't think I'd like a smoky gravy anyway, so I make a very rich turkey stock (brown your turkey parts and vegetables in the oven) for the gravy base.
Oh, yes - I don't butter or oil the bird but I do rub my favorite seasonings on it. I also have rosemary growing in the yard, so I put a few springs inside the bird and throw some woody clippings over the coals.
I use ordinary grocery store charcoal briquettes, but I prefer the type that's permeated with mesquite.
PS It is not difficult at all. I remember wanting to roast turky on fire but was just a bit afraid about the outcome and so I began with the largest chicken I could possibly buy, it was great on the first time!
Thank you for this fabulous web-site, whoever you are.
Turkey roasting fire on Christmas day, smoking method. Pictures.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines