Articles - Ultimate Turkey Roaster Recipes

Ultimate Turkey Roaster Recipes

Ultimate Turkey Roaster Recipes

These are just a few of the tasty dishes we have prepared in the Ultimate Roaster. Go ahead and have fun trying out your favorite meals in this healthy roasting oven. Then, invite the neighbors over and blow them away with your outdoor culinary skills. Don't be afraid to adapt some of your favorite dishes that used to be reserved for your indoor oven. You're the chef and you're in charge. Ultimate Roasted Turkey - One 10-18 lbs. thawed turkey (remove giblets) - One DFT-6 thermometer (included) - Injection marinade (for added flavor) - Camp Chef Stove - Oven mitts or gloves DIRECTIONS: Trim away neck fat and remove all of the neck by making a one-inch cut down each side of the neck. Pull neck away from the body cavity and remove. This leaves a nice hole for the heat to get up to the lid. Completely thaw turkey. On larger birds, cut away tail and make a two-inch cut up the lower back between the thighs. Pull this area apart. This allows the bird to sit down over the cone more readily. Inject the bird with your favorite marinade. Try adding 1/4 cup of lemon juice to your marinade mix. Spray non-stick pan spray around the inside of the Dutch oven and on cone. Place the cavity of the bird down over the cone with the neck area up. Insert thermometer into the thickest breast area of the bird. Do not push it all the way to the bone. Mid-way is fine. Avoid gristle. Thermometer dial must be positioned on the outside of the pot with the stem resting through the notch on the lip of the Dutch oven base. Sprinkle red based seasoning on the bird to enhance roasting. Cover with lid. Turn lid until arrow on lid lines up with thermometer. Put the all-purpose Camp Chef burner between medium and low heat. After approx. 30 minutes, add 1/2 cup of liquid to prevent burning. Cook until the thermometer gauge reads 170 degrees F for medium meat. (165 degrees for done and 180 degrees for well done.) For best results cook on low heat 8 minutes/lb. Medium heat 5 minutes/lb. also cooks well. Yankee Ribs - 2 full racks of baby back ribs - 1/2 cup of hickory chips - Your Choice of Steak Rub DIRECTIONS: Season ribs front and back with steak rub. Remove cooking rack and place chips on the inside bottom of roaster, and replace cooking rack. Lay ribs on edge and circle around the outer inside edge of the roaster. Set your Camp Chef all-purpose burner to a medium heat. Leave lid slightly cracked until chips begin to smoke readily. Seal lid on the roaster, reduce to low heat and slow cook two hours. One hour on medium heat for quicker cooking.* After desired cooking time remove ribs using tongs. You can coat the ribs in your favorite sauce and serve with baked beans and a cob of corn. -Fast Method: Approx. 45 min. cooking time on medium heat -Slow Method: Approx. 2 hours + cooking time on low heat Serves 4. Note: Put tin foil in base of roaster underneath chips to make cleanup even easier. Tip: Try smoking turkey, chicken or other meat in the roasting oven for a delicious meal. When doubling recipe, add 30 min. to cooking time using same heat applications. Cooking times may vary. Ultimate Roasted Turkey - Charcoal Style* - One 14 lb. thawed turkey (remove giblets) - 1/2 cup Olive Oil - Camp Chef all-purpose seasoning - 72 charcoal briquets - Ultimate Roaster - Camp Chef Wok Ring - Camp Chef Charcoal Lighter Basket - Camp Chef Stove DIRECTIONS: Trim away neck fat and remove all of the neck by making a one-inch cut down each side of the neck. Pull neck away from the body cavity and remove. This leaves a nice hole for the heat to get up to the lid. Make a cut in the joint between the top of the drum stick and thigh. This is an area that cooks slower due to muscle and bone mass. Cutting helps the bird to cook more consistent through out. Make sure the bird is completely thawed. Rinse the bird and pat dry with a paper towel. Sprinkle Camp Chef seasoning onto all surfaces of the bird. Spray the inside of roaster with a cooking spray, add olive oil then place the bird over the cone neck up. Stick your thermometer into the largest portion of the breast so that the shaft of the thermometer lies through the notch in the roaster rim. Place the lid on roaster lining up the notch. In your charcoal basket place 72 charcoal briquets. Place the basket over a Camp Chef burner turned on high flame, until edges of briquets become white. Place the Camp Chef wok ring in the bottom of a Camp Chef fire pit (or other non-flamable surface). Place 18 briquets around the inside of the ring (making sure there are none directly under the cone) and 22 briquets around the outside of the ring. Set the roaster on the wok ring. The remaining (32) briquets are placed on the lid. Cook until meat reaches 170 degrees F (check with a calibrated meat thermometer). Approx. cooking time = 2.5 hours. Note: Use the drippings to make a great gravy. Beer Can Chicken - 3 3-4 lb. chickens (thawed) - 3 cans of beer (or favorite soda) - All-purpose seasoning or - Paprika-based seasoning (preferably without sugar)* DIRECTIONS: Set roaster over burner. Open the three cans and pour about 1/4 of the liquid out of each can. 1. Sprinkle seasoning thoroughly covering the outside of the chickens. Cut an opening under the chicken's neck to allow for good heat circulation. Place a can into the cavity of each of the chickens with the opening up. 2. Set the chicken/can combo into the roaster with the chicken breast towards the cone. Space the three chickens evenly in the roaster and place the lid on the roaster. Light the Camp Chef stove and set the temperature between low and medium. 3. Cooking times will vary depending on wind, outdoor temperature, temperature of the chickens going into the pot, and elevations. Average cooking time is approximately one hour and ten minutes. Cook till meat thermometer reads 170 degrees F. (sugar tends to encourage burning on the bottom of the raoster) High Desert Cornish Game Hens* - 6 20-oz. Cornish game hens - 1/2 loaf wheat bread - 2 Tbsp. sage - 1 White onion finely diced - One 8 oz can cream of chicken soup - 1 Tbsp. Camp Chef "Sidewinder Wing seasoning" DIRECTIONS: Prepare stuffing in a large bowl by tearing bread into two inch pieces. Sprinkle Sage and Wing Seasoning on bread. Add onions and cream of chicken soup. Mix until blended well. Coat Game Hens in Wing seasoning. Spoon stuffing loosely into the bird’s body cavity. Put the cooking rack in the base of the roasting oven. Place the birds with neck down into the roaster so the breast faces the cone. Place on Camp Chef all-purpose burner and cook at medium-low heat for one hour. After one hour check the temperature in the middle of the stuffing in the bird. Temperature should be at 165 degrees F. Serves 6. Ultimate Roast - One 8-lb. roast - 1 lb. baby carrots - 4 cobs of corn - 10 med. potatoes, halved - 1/4 lb. fresh mushrooms - 1 can soda pop (or other liquid) - 2 lrg. onions - 1 stick of butter - favorite seasonings DIRECTIONS: Cut roast into three equal portions against grain. Turn the roaster lid upside down over a Camp Chef all-purpose burner on a medium to low heat; add a half stick of butter and melt, then brown roast. Leave cooking rack in roaster and preheat. Lay roasts in around cone. Pile halved potatoes on top of roast. Add layer of mushrooms and carrots. Season with your favorite spices. Lay corn cobs on top. Add a quarter can of soda. Place lid on base of roaster. Set your Camp Chef all-purpose-burner on medium-low heat. Cook approximately 30 minutes or until steam appears around lid seal. Remove and serve from pot. Serves 8-10. Variation: Try using other meats in place of the roast. Ham or lamb make adelicious variation to the Ultimate Roast recipe. Ultimate Veggies - 2 lbs. baby red potatoes - 2 lbs. baby white potatoes - 2 lbs. baby carrots - 2 yellow onions - 2 Cups mushrooms - 4 Cups grated cheese • 1 Cup sour cream - One 8 oz can mushroom soup - 1 stick of butter - 1 Cup water - All-purpose seasoning DIRECTIONS: Place cooking rack in base of roasting oven. Pour water in bottom of roasting oven. Place potatoes in bottom of roaster, then carrots, onions, mushrooms. In a bowl mix the sour cream, butter, and mushroom soup. Spread mixture on top of vegetables in roaster. Sprinkle seasoning evenly over top. Place lid on roasting oven and set over Camp Chef allpurpose burner at medium heat for 30 minutes. After 30 minutes remove lid and test a carrot for tenderness. Carrot will pierce easily with fork when done. Turn off heat and spread cheese evenly, replace lid for five minutes to melt cheese. Serves 12.